Pork and Beans with Chorizo
Savor the rich, smoky flavors of this hearty Pork and Beans with Chorizo recipe, a comforting one-pot dish perfect for any occasion. Tender cubes of pork shoulder are seared to golden perfection and simmered alongside slices of flavorful chorizo, creamy white beans, and a vibrant tomato-based sauce infused with smoked paprika, garlic, and oregano. This slow-cooked marvel is brought to life with a splash of chicken stock and garnished with fresh parsley for a pop of color and freshness. Ready in just over 90 minutes, this recipe is ideal for a cozy family dinner or meal prep for the week ahead. Serve it with crusty bread or a side of rice to soak up every last bit of the rich, tangy sauce. Perfect for fans of Spanish-inspired flavors, this dish is a true crowd-pleaser and a must-try for anyone seeking comfort food with a twist.
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Recipe Information
Ingredients
- 500 grams pork shoulder (cut into 1-inch cubes)
- 200 grams chorizo sausage (sliced)
- 400 grams canned white beans (drained and rinsed)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 400 grams canned crushed tomatoes
- 250 milliliters chicken stock
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the pork shoulder with a pinch of salt and black pepper, then sear the pieces in batches until browned on all sides. Remove and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil and reduce the heat to medium. Add the sliced chorizo and cook for 2-3 minutes until it starts to release its oils.
Add the chopped onion and cook for 5 minutes until softened. Stir in the minced garlic, smoked paprika, and dried oregano, cooking for an additional 1 minute until fragrant.
Deglaze the pot with chicken stock, scraping the bottom to release any browned bits.
Return the seared pork to the pot and add the crushed tomatoes, bay leaves, and 1 teaspoon of salt. Stir to combine.
Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally, until the pork becomes tender.
After 1 hour, add the drained white beans to the pot and gently stir. Cook uncovered for another 15 minutes to allow the flavors to meld and the sauce to thicken.
Taste and adjust seasoning as necessary with additional salt or pepper.
Remove the bay leaves before serving and garnish with fresh parsley. Serve hot with crusty bread, rice, or as desired.
Nutrition Facts
Calories |
2862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.8 g | 254% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 6214 mg | 270% | |
| Total Carbohydrate | 109.2 g | 40% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 24.0 g | ||
| Protein | 171.0 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 4920 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
