Saturday, May 12, 2012
BASQUE-STYLE RED BEAN STEW WITH VEGAN CHORIZO
This is going to be a very brief post because I'm cleaning house and making food for some visitors. But I've been wanting to post this stew for a couple of weeks, but I got sidetracked with rhubarb and spoonbread.
I've been told that I have a bit of Basque on the Spanish side of the family, but I can't confirm that. Nonetheless, it gives me an interest in that particular cuisine. I've only scratched the surface so far, but have discovered that bean stews, or one-dish bean-pots are very popular in Basque cooking. They usually contain meat, but that's easily remedied with vegan sausages, seitan, tempeh, etc., as well as full-flavored vegan broths. I look forward to trying other variations on the theme.
We had a guest when I made this, and she was very enthusiastic in her praise!
BRYANNA'S BASQUE-STYLE RED BEAN STEW WITH VEGAN CHORIZO
Spicy comfort food! Very simple (quick and easy to make), but, oh, so good! Serve with crusty bread to sop up the remaining liquid, or with cornbread, which complements it well. You might also like to enjoy a glass of red wine with this dish.
2 tablespoons dark sesame oil
1 large onion,chopped or thinly sliced
2 medium green bell peppers, seeded and sliced
2 cans (19 oz.) (or 4 cups cooked) small red beans (or substitute pinto or Romano beans), rinsed and drained
2 cups rich vegetarian broth (preferably made with Better Than Bouillon No-Chicken Vegan Broth Base)
3 Field Roast Chipotle Vegan Sausages or other vegan chorizo, in 1-inch pieces
OPTIONAL: liquid smoke
1 tsp Spanish smoked paprika (pimentón), hot or sweet (the Field Roast Sausages makes the stew quite spicy-hot, so you may want to use the sweet variety)
Heat the oil in a heavy pot over high heat. Add the onions and peppers and lower the heat to medium high. Stir-cook until the onions are soft. (Alternatively, you can microwave the onions and peppers in a covered microwave-safe casserole for about 6 minutes, or until soft.)
Mix the softened onions and peppers in the heavy pot ith the beans, broth, sausage pieces, a few shakes of liquid smoke, and the smoked paprika. Bring to a boil, turn the heat down and simmer, covered, for about 15 minutes or until the stew has thickened a bit. Serve with crusty bread, rice or cornbread.
Nutrition (per serving): 482.6 calories; 27% calories from fat; 14.7g total fat; 0.0mg cholesterol; 784.1mg sodium; 817.2mg potassium; 53.3g carbohydrates; 20.9g fiber; 4.7g sugar; 32.4g net carbs; 36.8g protein; 10.1 points.