Kidney Beans and Chourico Stew
Recipe by Debra Charette, winner of our Facebook Fan Photo Contest
1 link Mello’s Chourico, diced into large pieces
3 large potatoes, peeled and diced into large pieces
1 medium onion, diced
1 tbsp chopped garlic
1 12oz can dark red kidney beans
1 cup dry elbow macaroni
3 small cans of tomato sauce
6 cups of water
1 tsp salt and pepper
In a large saucepan, saute garlic, onions, and chourico with a few tbsp of olive oil for about 2 minutes.
Add the potatoes, water, tomato sauce, salt, and pepper. Cook on medium heat until potatoes are almost soft.
Add dry pasta and continue to cook on medium heat until pasta is soft, stirring often.
Turn off heat and add kidney beans. Add additional salt and pepper to taste.