Chorizo & Bacon Bean Stew Recipe

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon grease in the pot.

Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and diced red bell pepper, and cook for an additional 2 minutes.

Push the vegetables to one side of the pot and add the sliced chorizo. Cook until the chorizo is browned and slightly crispy, about 5 minutes.

Pour in the chicken broth, cannellini beans, diced tomatoes (with their juices), smoked paprika, cumin, salt, and pepper. Stir well to combine all ingredients.

Bring the stew to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally.

Serve the Chorizo & Bacon Bean Stew hot, garnished with the crispy bacon and fresh parsley.