White Bean and Chorizo Casserole
A Comforting Casserole RecipeBring the flavors of Spain into your kitchen tonight! With thin skin that gives way to buttery flesh, white GOYA® Cannellini Beans soak in the chorizo-spiked broth as the casserole bakes in the oven. The results: a creamy, comforting white bean and sausage casserole that’s hearty enough for a main course.
Prep time: 10 min.
Total time: 1 hr.
¼ cup GOYA® Extra Virgin Olive Oil, divided
1 pkg. (7 oz.) GOYA® Chorizo, finely chopped
1 onion, finely chopped (about 1½ cups)
1 tbsp. GOYA® Minced Garlic, or 4 cloves garlic, finely chopped
1 tbsp. GOYA® Sazonador Total
1 packet GOYA® Ham-Flavored Concentrate mixed with 2 cups water, or 2 cups
pork or chicken broth
3 cans (15.5 oz. each) GOYA® Cannellini Beans, drained
1 can (8 oz.) GOYA® Tomato Sauce
1 cup GOYA® Bread Crumbs made with Sazonador Total
|1.||Heat oven to 375°F. Heat 2 tbsp. oil in medium heavy-bottomed saucepan oven over medium-high heat. Add chorizo and onions; cook until onions soften and chorizo starts to brown, about 10 minutes. Add garlic and sazonador; cook until fragrant, about 30 seconds more.|
|2.||Stir in ham concentrate mixture, beans and tomato sauce; bring to boil. Reduce heat to medium low. Simmer, stirring occasionally, until slightly thickened, but still soupy, about 10 minutes. Pour bean mixture into large baking dish.|
|3.||Meanwhile, heat remaining 2 tbsp. olive oil in small skillet. Add breadcrumbs. Cook, stirring frequently, until light golden brown, about 5 minutes. Sprinkle crumbs evenly over bean mixture.|
|3.||Cook casserole until liquid begins to bubble around edges and breadcrumbs are browned, about 25 minutes.|