50 min Medium

Recommended product

Recommended product

Chopped Tomatoes 26.6oz

3 ½ cups

A single ingredient: fresh tomatoes ripened under the sun, cut in delicious chunks and packaged on location to bring to the table an inimitable taste. An excellent ingredient to exalt the taste of Pasta Sauces and any recipe. Chopped tomatoes are perfect for recipes that call for diced tomatos!

EXPLORE
50 min
Preparation time
Medium
Difficulty
Ingredients for 6 people
Chopped Tomatoes 26.6oz3 ½ cups
Cloves, chopped6 garlic
Dried oregano1 tsp
Dry bay leaf1
Extra virgin olive oilto taste
Fresh parsley for garnish
Gold potatoes, peeled and diced1 pound
Green bell pepper, cored and chopped1
Ground corriander1 ½ tsp
Ground cumin½ tsp
Salt and pepperto taste
Small yellow onion, chopped1
Sweet paprika1 tsp
Uncooked chorizo sausage, casings removed½ pound
Water2 cups
White beans, rinsed and drained1 can
Preparation

A delicious, smoky and saucy stew of potatoes, chorizo sausage, and white beans with flavor-packed Pomi chopped tomatoes! Just add your favorite crusty bread!

1. In a large heavy cooking pot, heat 1 tsp olive oil over medium-high heat until shimmering but not smoking. Add chorizo sausage and cook, stirring regularly, until fully browned. Transfer the chorizo to a plate for now.
2. In the same cooking pot, add a little more olive oil, if needed. Add onions, and cook over medium-high heat, stirring regularly, until translucent.
3. Add garlic, and cook for a few more seconds, then add diced potatoes, peppers, spices, and a little salt and pepper. Sautee for 5 to 7 minutes, tossing regularly with a wooden spoon.
4. Add Pomi chopped tomatoes, water, and bay leaf. Bring to a boil for 7 minutes.
5. Turn heat to low, and stir in the cooked chorizo and white beans. Cover and let simmer for 15 to 20 minutes until the potatoes are tender and fully cooked through (occasionally check to see if you need to add a little more liquid).
6. Taste and adjust seasoning to your liking. Serve with your favorite Italian crusty bread!

Recipe by Suzy Karadsheh of TheMediterraneanDish.com

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