Chorizo and White Bean Stew

Very good straightforward sausage bean stew - I used what I had on hand, which was dry chorizo, which I chopped up fine, sweet italian chicken sausage and kale. I know this is a number of variations, but I think this is why the recipe works so well, you can make a few alterations but the base is still very good. I think it would definitely be a lot better with fresh chorizo and I intend to do it that way the next time. This recipe also freezes well!

• lcr266

• Brooklyn, NY

• 2/10/2020

I made this with soy chorizo and vegetable stock and it was still excellent.

• Anonymous

• 9/27/2019

Love this recipe. I have made this at least four times this year. I have tried different types of sausage, (Italian pork sausage, Italian sweet chicken sausage, Italian spicy chicken sausage) and I enjoyed all of them. I think it's even better if you make it in the morning for that evenings dinner the flavors settle in and are super good. This will be one I would recommend to make again. If you like a little more flavor add a half more onion.

• litzie

• San Diego, CA

• 9/12/2019

Loved it!!! Everything about it.

• Jana4sos@gmail.com

• San Diego, CA

• 6/7/2019

I wanted to update my review after making the recipe again. I used a different kind of chorizo, this one packaged, and the stew wasn't nearly as good as the one from the meat counter. Moral of the story - the quality of the sausage has a huge impact on the final product. Using dried beans didn't make a noticeable improvement.

• mebflippin

• NC

• 2/28/2018

Made as directed, but added some additional Andouille sausage I had on hand. My husband said it was one of the best things I ever made and I'm a pretty good cook. Making again, but will use additional bean, this time dried.

• mebflippin

• NC

• 2/25/2018

This was delicious and we would definitely make again.

• Anonymous

• Pemberton, BC

• 8/1/2017

Made exactly as written, using mild Italian sausage. Added a little freshly grated parm cheese- yum! This recipe is definitely a keeper especially for cold winter nights.

• mihtdlp

• Rochester NY

• 3/11/2017

Cozy and yummy, perfect for fall and winter!

• franksanpietro

• Memphis, TN

• 3/6/2017

This proved to be a satisfying dish on a cold night that allowed me to use ingredients from the pantry and freezer. It is easy to prepare and quick to get on the table; ingredients could be substituted if some are not to your liking. In fact, I used a package of frozen spinach and it worked almost as well as fresh spinach. I'm in agreement with other reviewers who said the dish doesn't have a lot of zing. But again, one can doctor it to one's taste.

• WillowBrookCooks

• 2/2/2017

We love this dish and use a combination of hot and sweet italian sausage instead of chorizo. I also now do it in the slow cooker for a really nice transformation into a warming stew in cold weather. The cannellini beans turn buttery soft and it is a nice twist on the basic recipe.

• nyflicka

• Brooklyn NY

• 11/26/2016

Fabulous. I used ground chorizo the first time I made this recipe, and never turned back. The flavor is fantastic, and I've made this almost every week since I found this recipe.

• Anonymous

• bellevue, wa

• 3/14/2016

On a wintery Sunday morning we were hoping this dish would hit the spot for lunch after a walk in the snow. However, we were disappointed. There is surprisingly little flavor other than the heat of the sausage. We also felt there was way too much sausage compared to amount of beans but meat-lovers may disagree. We will not be making it again.

• mariamariamaria

• North Carolina

• 1/17/2016

It's hard to go wrong with smoked meat and beans, as dishes as simple as Bean with Bacon soup or as complex as a Feijoada Completa, or as fundamental as Red Beans and Rice. have amply demonstrated. This is a more or less adequate example. Italian sausage is about the worst substitute possible for the Mexican chorizo (it's not smoked, for one thing). Spanish Chorizo, Linguica, Langonesa, even Kielbasa would be much better substitutes. A lot of such dishes also profit from mixing in some other smoked meats; bacon and ham are particularly common. Some carrot, or just about any type of peppers, would also be good additions. If you like it hot, you could sub chipotle for the smoked paprika (which comes in many types; it's not that specific an ingredient anyway.)

• oldunc

• 5/7/2015

This turned out awful, but I think it was because I used the wrong type of chorizo. Recipe writers and editors need to identify if it's Spanish or Mexican. I think this recipe would have been wonderful and, from reading the previous reviews, I think I'm not the only one who made this mistake.

• kathycookstoo

• 4/11/2015