Pork, Chorizo & Bean Stew...

This stew was inspired by Pam @ For the love of cooking, who posted an incredible Beef, Black Bean and Chorizo Chili last week. I had never using Chorizo sausage before, so I decided to try them in a stew I usually cook in my Dutch oven. The idea was to just throw everything in and let their flavors meld together. The stew was sensational, due to the heat from the chili flacks, paprika and a depth of sweetness from the sherry. I did use two types of beans because I liked the different textures they would bring to the stew. But you could use potatoes to achieve that, as well. I served it with plenty of freshly baked bread, a salad and wine.



Pork, Chorizo & Bean Stew

Ingredients:
8 ounces pork tenderloin, cut into ½ -inch cubes
6 ounces Chorizo Sausage cut into ½ -inch cubes
¾ cup dried butter beans (soaked overnight)
¾ cup dried chick peas (soaked overnight)
1 large onion finely chopped
3 garlic cloves finely chopped
1 teaspoon of dried chili flakes
1 teaspoon of smoked paprika
1 (14.5) oz can diced tomatoes
½ cup pitted black olives
2 cups vegetable stock
¼ cup dry sherry

Using a Dutch oven, gently sauté the garlic and onion with the spices in a little olive oil. Add the chorizo sausage and pork tenderloin to brown; about 3 minutes. Then add the butter beans, chick peas, tomatoes, olives, vegetable stock and sherry.

Cover and place in a pre-heated oven at 375 degree F for 1 hour.
Serve with fresh baked bread and a salad.

Serves 2