Butter Bean and Chorizo Casserole
Makes 8-10 Servings (about 11oz each) | PREP TIME: 15 minutes, COOK TIME: 1 hour
Ingredients:1.5 pounds chorizo
8 tablespoons extra-virgin olive oil (divided)
1 leek, cut 1/4" thick (white and pale green parts only)
1 small yellow onion, finely diced
4 garlic cloves, chopped
1 tablespoon tomato paste
1 teaspoon smoked paprika
2 cans S&W® Butter Beans, drained but reserving 3/4 cup liquid
2 1/4 cups low sodium chicken broth
1 (28oz) can crushed tomatoes
5 sprigs thyme
2 bay leaves
1 sprig rosemary
1 1/2 cups coarse breadcrumbs
1/3 cup flat-leaf parsley, chopped
1/3 cup fresh grated Parmesan
Salt and pepper to taste
Preparation:Preheat oven to 350F.
Brown chorizo in a large skillet. Drain fat and set aside.
Sauté leek and onions in 3 tablespoons of olive oil, and season with salt and pepper until slightly browned.
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).
Once desired consistency is reached, remove thyme, bay leaves, and rosemary. Add butter beans and stir to combine.
Transfer ingredients to a glass baking dish.
In a separate skillet, heat 5 tablespoons olive oil with breadcrumbs until crispy and golden. Remove from heat and add parsley, Parmesan, and salt and pepper to taste.
Top casserole with breadcrumb mixture.
Bake for 30 minutes covered. Uncover and bake an additional 15 minutes or until breadcrumb mixture is browned and casserole is bubbling.
Can be made as a soup or casserole (see step #4). Also great served over hashbrowns for a unique brunch dish.
Nutritional Information Per Serving:
Calories 590 (From Fat 360), Fat 40g (Saturated Fat 12g, Trans Fat 0g), Cholesterol 70mg, Sodium 1050mg, Total Carbohydrate 32g, Fiber 5g, Sugars 5g, Protein 25g, Vitamin A 15%, Vitamin C 35%, Calcium 10%, Iron 25%
Recipe contributions from the Idaho Bean Council, U.S. Dry Bean Council, California Dry Bean Board, Michigan Bean Board and the Northarvest Bean Growers Association