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pancetta andouille sausage chorizo onion garlic black beans chicken bacon bay leaf red wine vinegar salt
Viewed: 50 - Published at: 6 years agoIngredients
- 3 ounces thinly sliced pancetta, cut into 1/2-inch dice
- 6 ounces andouille sausage, sliced 1/2 inch thick
- 4 ounces smoked chorizo, halved lengthwise and sliced 1/4 inch thick
- 1 medium onion, cut into 1/2-inch dice
- 2 garlic cloves, minced
- Two 15-ounce cans black beans, with their liquid
- 1 1/2 cups chicken stock or low-sodium broth
- 2 ounces Canadian bacon, cut into 1/2-inch dice
- 1 bay leaf
- 1 teaspoon red wine vinegar
- Salt and freshly ground pepper
Method
- In a large saucepan, cook the pancetta over moderately high heat, stirring a few times, until it begins to brown around the edges, about 2 minutes.
- Stir in the andouille and chorizo and cook over moderate heat until the chorizo is browned, about 4 minutes.
- Spoon off all but 2 1/2 tablespoons of the fat from the skillet.
- Stir in the onion and cook until tender, about 3 minutes.
- Stir in the garlic and cook until fragrant, about 1 minute.
- Add the black beans, chicken stock, Canadian bacon and bay leaf and stir well.
- Bring to a simmer and cook over low heat until the liquid has thickened, about 20 minutes.
- Stir in the red wine vinegar and season lightly with salt and pepper.
- Ladle the stew into bowls and serve.
