Sobronade
Warm your soul with Sobronade, a hearty Spanish-inspired stew brimming with bold flavors and comforting textures. This one-pot wonder features smoky chorizo, tender potatoes, creamy white beans, and vibrant red bell peppers, all simmered in a fragrant broth infused with paprika and bay leaves. Perfect for cozy evenings, this easy-to-make dish balances savory depth with a touch of spice, and is ready in under an hour. Garnished with fresh parsley and served with crusty bread for dipping, Sobronade is a satisfying, flavor-packed meal that’ll transport your taste buds straight to the heart of Spain. Ideal for family dinners or meal prep, it’s a must-try for lovers of rustic, homecooked comfort food!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 200 grams Chorizo sausage, sliced
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 large Red bell pepper, diced
- 3 medium Potatoes, peeled and cubed
- 1 liter Chicken or vegetable stock
- 1 teaspoon Paprika (smoked or sweet)
- 2 pieces Bay leaves
- 400 grams Cooked white beans (canned or freshly prepared)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Chopped parsley, for garnish
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the sliced chorizo and cook for 3-4 minutes, stirring occasionally, until it releases its oil and begins to brown.
Stir in the diced onion and cook for 5 minutes or until softened and translucent.
Add the minced garlic and diced red bell pepper to the pot and cook for another 2-3 minutes, stirring frequently.
Add the cubed potatoes and stir to combine with the other ingredients.
Pour in the chicken or vegetable stock, ensuring the potatoes are fully submerged.
Stir in the smoked paprika, bay leaves, salt, and ground black pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the Sobronade simmer for 20 minutes or until the potatoes are tender when pierced with a fork.
Add the cooked white beans to the pot and stir to incorporate. Simmer for an additional 5 minutes to heat the beans through.
Remove the bay leaves from the pot. Taste and adjust the seasoning with more salt or pepper if needed.
Ladle the Sobronade into bowls, garnish with chopped parsley, and serve hot with crusty bread on the side.
Nutrition Facts
Calories |
2297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 9197 mg | 400% | |
| Total Carbohydrate | 252.4 g | 92% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 21.9 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 608 mg | 47% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 6130 mg | 130% | |
*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.
