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Butter Bean and Chorizo Casserole

25 May

This recipe is so versatile and has so much flavor.  It can be eaten as a casserole, a soup, or even on hashbrowns for breakfast!

Ingredients:

  • 1.5 pounds chorizo
  • 2 cans S&W Butter Beans, drained but reserving 3/4 cup liquid
  • 3 Tbsp. extra-virgin olive oil
  • 1 leek, cut 1/4″ thick (white and pale green parts only)
  • 1 small yellow onion, finely diced
  • 4 garlic cloves, chopped
  • 1 Tbsp. tomato paste
  • 1 tsp. smoked paprika
  • 2 1/4 cups low sodium chicken broth
  • 1 (28oz) can whole tomatoes, drained and crushed
  • 5 sprigs thyme
  • 2 bay leaves
  • 1 sprig rosemary
  • 5 Tbsp. extra-virgin olive oil
  • 1 1/2 cups coarse breadcrumbs
  • 1/3 cup flat-leaf parsley, chopped
  • 1/3 cup fresh grated Parmesan

Directions:

  1. Preheat oven to 350F.
  2. Brown chorizo in a large skillet.  Drain fat and set aside.
  3. Saute leek and onions in olive oil, and season with salt and pepper until slightly browned.
  4. Add garlic, tomato paste, and smoked paprika.  Stir to make a paste and then add reserved bean broth, chicken broth, chorizo, tomatoes, thyme, bay leaves, and rosemary.  Bring to a boil and reduce until desired consistency is achieved (if you want to make a casserole reduce by almost half, for soup reduce slightly until flavors combine).
  5. Once desired consistency is reached, remove thyme, bay leaves, and rosemary.  Add butter beans and stir to combine.
  6. Transfer ingredients to a glass baking dish.
  7. In a separate skillet, heat 5 Tbsp. EVOO with breadcrumbs until crispy and golden.  Remove from heat and add parsley, Parmesan, and salt and pepper to taste.
  8. Top casserole with breadcrumb mixture.
  9. Bake for 30 minutes covered.  Uncover and bake an additional 15 minutes or until breadcrumb mixture is browned and casserole is bubbling.
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Posted by on May 25, 2012 in Beans, Entrees, Soup, Uncategorized

 

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