The last time I made this dish, I felt like it was gone way too quickly. I made it again in the following days simply because it's easy to prepare and, despite its simplicity, has an intense flavor. I noticed that sometimes it doesn't even get a chance to cool down in the pan.
Quick Info
Total time: about 40 minutes
Preparation time: 10-15 minutes
Cooking time: 25-30 minutes
Servings: 4
Difficulty: easy
Recipe type: main dish, suitable for a dinner or a quick lunch
Ingredients
1 can of red kidney beans (800 g)
1 can of corn
200 ml tomato pulp
1 bell pepper
1 green bell pepper
3 small onions
200 g chorizo sausage
4 cloves of garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon ground chili powder (can be reduced if you don't like it spicy)
3 bay leaves
3 tablespoons oil
200 ml water
Preparation steps
1. Chop the onion finely and sauté it in the 3 tablespoons of oil in a deep pan or pot. Keep the heat medium and stir occasionally until the onion becomes slightly transparent.
2. Add the chorizo sausage cut into thin slices. Let it cook for a few minutes just until it browns a bit and releases its aroma into the oil.
3. Dice the bell pepper and green bell pepper. Add them to the pan over the chorizo and onion, along with the drained corn. Stir, then cover and let it simmer on low heat for about 10 minutes.
4. Pour the tomato pulp over the vegetables in the pan. Crush or finely chop the garlic, add it along with the bay leaves, basil, oregano, sweet paprika, and chili powder. Stir and taste the sauce to check if the spiciness is to your liking.
5. Add the drained beans to the pan and mix carefully. Let everything simmer for another 5 minutes without a lid.
6. Pour in the 200 ml of water, cover again, and let it simmer for another 10-15 minutes on low heat until the mixture thickens and the liquid reduces slightly. In the end, check the texture: it should be slightly saucy but not watery.
7. Remove from heat and let it sit for a few minutes before serving.
Why I make this recipe often
It cooks quickly, doesn’t require complicated steps, and the ingredients are easy to find. The taste is hearty and filling, and the recipe can be made again with little effort each time. It’s perfect for when I want something spicier and salty without too much work.
Tips and Variations
Tips
If you don’t want it to be very spicy, reduce the chili powder or use some extra sweet paprika. For the garlic, I recommend using fresh rather than powdered for better flavor. The chorizo adds a lot of flavor, but if you have very fatty chorizo, drain the oil if it seems too much.
Substitutions
You can swap the peppers for whatever you have on hand (red or yellow bell peppers). If you don’t have chorizo, a smoked sausage will work too, but the final taste will be different. The red kidney beans can be replaced with white beans if you don't have anything else.
Variations
If you want a soupier dish, add a bit more water. For a more intense flavor, you can also add a sprinkle of black pepper or a little ground coriander, but they are not essential. Some people add grated carrots or celery at the beginning, but I don’t find them necessary.
Serving Ideas
I eat it simply, straight from the plate, but it also goes well with fresh bread or even plain rice on the side. For those who prefer, it can also be paired with some yogurt on the side, especially if you added more chili.
Frequently Asked Questions
Can it be made without chorizo?
Yes, but the flavor will be less pronounced. You can use another type of smoked sausage or even just leave the vegetables if you want a vegetarian option.
How spicy is the dish with one teaspoon of chili?
It’s quite spicy. If you can’t handle spicy food, start with only half a teaspoon and add more at the end if desired.
Can I use dried beans instead of canned?
Theoretically yes, but you need to boil them separately until they are completely soft, then add them to the recipe. It requires extra time for preparing dried beans.
How long does the dish last in the fridge?
It keeps well for 2-3 days in the fridge, covered, but the flavor of the sausage can become more intense over time.
Can it be frozen?
I don’t recommend it because the texture of the beans and chorizo changes upon thawing and it won’t be as pleasant.
Nutritional Values
Approximately, one serving has about 400-450 calories. The chorizo adds fats and proteins, while the beans and corn provide carbohydrates and fiber. Approximate macros per serving: 17-20 g protein, 16-20 g fat, 40-45 g carbohydrates. Values may vary depending on the type of sausage used and any changes to the ingredients.
Storage and Reheating
The dish lasts in the fridge for 2-3 days in a covered container. It can be reheated on the stove over low heat, with a spoonful of water if it seems too thick. I do not recommend freezing it, as the texture of the beans and chorizo suffers after thawing.
It’s a practical recipe for busy days, especially if you like spicy and filling dishes.
Quick Info
Total time: about 40 minutes
Preparation time: 10-15 minutes
Cooking time: 25-30 minutes
Servings: 4
Difficulty: easy
Recipe type: main dish, suitable for a dinner or a quick lunch
Ingredients
1 can of red kidney beans (800 g)
1 can of corn
200 ml tomato pulp
1 bell pepper
1 green bell pepper
3 small onions
200 g chorizo sausage
4 cloves of garlic
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon ground chili powder (can be reduced if you don't like it spicy)
3 bay leaves
3 tablespoons oil
200 ml water
Preparation steps
1. Chop the onion finely and sauté it in the 3 tablespoons of oil in a deep pan or pot. Keep the heat medium and stir occasionally until the onion becomes slightly transparent.
2. Add the chorizo sausage cut into thin slices. Let it cook for a few minutes just until it browns a bit and releases its aroma into the oil.
3. Dice the bell pepper and green bell pepper. Add them to the pan over the chorizo and onion, along with the drained corn. Stir, then cover and let it simmer on low heat for about 10 minutes.
4. Pour the tomato pulp over the vegetables in the pan. Crush or finely chop the garlic, add it along with the bay leaves, basil, oregano, sweet paprika, and chili powder. Stir and taste the sauce to check if the spiciness is to your liking.
5. Add the drained beans to the pan and mix carefully. Let everything simmer for another 5 minutes without a lid.
6. Pour in the 200 ml of water, cover again, and let it simmer for another 10-15 minutes on low heat until the mixture thickens and the liquid reduces slightly. In the end, check the texture: it should be slightly saucy but not watery.
7. Remove from heat and let it sit for a few minutes before serving.
Why I make this recipe often
It cooks quickly, doesn’t require complicated steps, and the ingredients are easy to find. The taste is hearty and filling, and the recipe can be made again with little effort each time. It’s perfect for when I want something spicier and salty without too much work.
Tips and Variations
Tips
If you don’t want it to be very spicy, reduce the chili powder or use some extra sweet paprika. For the garlic, I recommend using fresh rather than powdered for better flavor. The chorizo adds a lot of flavor, but if you have very fatty chorizo, drain the oil if it seems too much.
Substitutions
You can swap the peppers for whatever you have on hand (red or yellow bell peppers). If you don’t have chorizo, a smoked sausage will work too, but the final taste will be different. The red kidney beans can be replaced with white beans if you don't have anything else.
Variations
If you want a soupier dish, add a bit more water. For a more intense flavor, you can also add a sprinkle of black pepper or a little ground coriander, but they are not essential. Some people add grated carrots or celery at the beginning, but I don’t find them necessary.
Serving Ideas
I eat it simply, straight from the plate, but it also goes well with fresh bread or even plain rice on the side. For those who prefer, it can also be paired with some yogurt on the side, especially if you added more chili.
Frequently Asked Questions
Can it be made without chorizo?
Yes, but the flavor will be less pronounced. You can use another type of smoked sausage or even just leave the vegetables if you want a vegetarian option.
How spicy is the dish with one teaspoon of chili?
It’s quite spicy. If you can’t handle spicy food, start with only half a teaspoon and add more at the end if desired.
Can I use dried beans instead of canned?
Theoretically yes, but you need to boil them separately until they are completely soft, then add them to the recipe. It requires extra time for preparing dried beans.
How long does the dish last in the fridge?
It keeps well for 2-3 days in the fridge, covered, but the flavor of the sausage can become more intense over time.
Can it be frozen?
I don’t recommend it because the texture of the beans and chorizo changes upon thawing and it won’t be as pleasant.
Nutritional Values
Approximately, one serving has about 400-450 calories. The chorizo adds fats and proteins, while the beans and corn provide carbohydrates and fiber. Approximate macros per serving: 17-20 g protein, 16-20 g fat, 40-45 g carbohydrates. Values may vary depending on the type of sausage used and any changes to the ingredients.
Storage and Reheating
The dish lasts in the fridge for 2-3 days in a covered container. It can be reheated on the stove over low heat, with a spoonful of water if it seems too thick. I do not recommend freezing it, as the texture of the beans and chorizo suffers after thawing.
It’s a practical recipe for busy days, especially if you like spicy and filling dishes.