Spanish Chorizo, Ham and White Bean Stew
Another tasty refugee from Milk Street. I loved my time in Spain and I remember that I had this stew for lunch one day in Madrid. I wanted to try it for myself. Some times its difficult to find Saffron so I added a substitute. I also think this would be a great left over ham bone stew too.
1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
6 medium garlic cloves, chopped
1 teaspoon saffron threads (or substitute 1tsp of turmeric + 1tsp of paprika)
1 packet of Sazon con Cilantro Y Achiote
Kosher salt and ground black pepper
8 ounces Spanish chorizo, casings removed, halved and thinly sliced
8 ounces ham steak, cut into ½-inch cubes
6 cups low-sodium chicken broth
3 15½-ounce cans white beans, rinsed and drained
3 bay leaves
4 scallions, thinly sliced
Warmed crusty bread, to serve
- In a large pot over medium, heat the oil until shimmering. Add the onion, garlic, saffron, saloon packet and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is slightly softened, 5 to 8 minutes.
- Add the chorizo and ham, then cook, stirring, just until the chorizo begins to release its fat, about 1 minute.
- Stir in the broth, beans and bay leaves. Bring to a simmer over medium-high, then reduce to medium and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, for 10 to 15 minutes.
- Remove and discard the bay leaves. Stir in the scallions. Taste and season with salt and pepper.
Serve with good hard crusted bread.