Chile Chorizo Bean Stew

The real star here (besides the chile!) is the onion. You need to cook them nice and slowly so they caramelize. They give a hint of sweetness to the dish that is fantastic.

STEW

2-3 Servings

1 large onion, thinly sliced
2-3 Tbsp olive oil
½ tsp Chile Molido Powder or more to taste
12 oz. fresh or cooking chorizo (about 5-6 links) or regular sausage
½ tsp Chipotle Chile Powder or more to taste
1-14.5 oz. can peeled plum tomatoes
1-14.5 oz. can butter beans or other beans such as garbanzo beans
2 large handfuls of baby spinach (about 5 oz), washed and drained

Fry the onions slowly in the olive oil in a pan with the lid on. Stir the onions frequently until they are nice browned and caramelized. Add the Chile Molido powder and stir to coat.

While the onions are cooking, slice the chorizo into bite-sized chunks – about 3 slices per link. Cook the slices in a frying pan until they are nicely browned on both sides. Drain off the fat then add the Chipotle Chile Powder and stir to coat. Add the sausages to the onion mixture. Add the plum tomatoes (breaking the tomatoes up with your fingers) and the juice. Drain the beans and add to the stew. Stir in the spinach and cook until just wilted. Season with salt and pepper and serve.

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