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mussel-chorizo-bean-stew-linkMussels, white beans, and spicy chorizo simmer in a wine broth to create a delicious, satisfying stew.

White beans are a good source of Dietary Fiber, Protein, Folate, Iron, Magnesium, Potassium and Copper, and a very good source of Manganese.

Prep Time: 20 minutes • Cooking Time: 2 hours • Inactive time: 8-12 hours
Serves: 6

Mussel, Chorizo & Bean Stew-cannelini

There are many different varieties of white beans – cannellini, Great Northern, navy bean are just a few.

INGREDIENTS
1 pound dried white beans
2 Tablespoons olive oil
1 medium onion, diced
5 garlic cloves, finely chopped
1 Tablespoon tomato paste
3 quarts water
1 quart chicken stock
1 bay leaf
1 (14-oz) can stewed tomatoes, puréed
6 strips of uncooked smoked bacon, diced
12 oz Portuguese chorizo, sliced
2 teaspoons salt
¾ teaspoon ground black pepper
¼ teaspoon ground cumin
2 teaspoons white vinegar
½ cup dry white wine
1 lb box Bantry Bay Mussels in Garlic Sauce
¼ cup chopped parsley, optional

DIRECTIONS
1. Wash and drain beans in a colander. Place beans in a large pot and cover with a few inches of water. Soak overnight. Drain before use.

2. Using a large 8 quart pot, over medium heat, heat the oil, and sweat the onion for about 2-3 minutes or just until tender; stirring occasionally. Add the garlic and for cook for 1 minute, stirring occasionally. Stir in the tomato paste, beans, water, and chicken stock. Add the bay leaf, increase the heat to medium-high, and bring to a boil. Reduce heat and simmer, uncovered, until beans are almost tender (about 45-60 minutes). Stir in puréed tomatoes, simmering for additional 15 minutes. Remove bay leaf.

3. In a large non-stick skillet, brown the bacon over medium-high heat for about 4-6 minutes. Using a slotted spoon, transfer bacon to a paper towel lined dish. Using the residual bacon fat, brown sausage; then, transfer to bowl with bacon to drain.

4. Add cooked bacon and sausage, salt, pepper, cumin, vinegar, and wine to the cooked beans and stir. Simmer over medium-low heat for 30-45 minutes. Taste and adjust using more salt or pepper as desired.

5. Add the mussels to the liquid, cover the pot, and cook over high heat for 5-10 minutes.

6. Serve with toasted baguette slices. Sprinkle with chopped parsley, if desired.