Bring 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.
WHITE BEAN & CHORIZO CASSEROLE
Prep Time: 10 minutes
Total Time: 1 hour
¼ cup GOYA® Extra Virgin Olive Oil, divided
1 pk. (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 of 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
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- Heat oven to 375 degrees F. Heat 2 TBSP oil in medium heavy-bottomed saucepan over medium-high heat. Add chorizo and onion; cook until inions soften and chorizo starts to brown, about 10 minutes. Add garlic and sazonador; cook until fragrant, about 30 seconds more.
- 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 mixture into large baking dish.
- 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.
- Cook casserole until liquid begins to bubble around edges and breadcrumbs are browned, about 25 minutes.