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Quick Fideos with Chorizo and Butter Beans

Using chorizo oil punches up the flavor of this pared down version of a Spanish classic.

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • Web Exclusive
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Recipe

Ingredients

  1. 8 ounces dried chorizo, thinly sliced on the bias
  2. 1 medium red onion, cut into 1/2-inch dice
  3. 3 garlic cloves, thinly sliced
  4. 1/2 pound capellini, broken into 2-inch pieces
  5. 3 thyme sprigs
  6. One 14-ounce can butter beans, drained and rinsed
  7. 4 cups chicken stock or low-sodium broth
  8. 1 cup tomato puree
  9. Kosher salt and freshly ground pepper

Directions

  1. In a very large skillet, cook the chorizo over moderately high heat until crisp, about 2 minutes. Using a slotted spoon, transfer the chorizo to a plate. Drain off all but 3 tablespoons of the chorizo oil in the skillet.
  2. Add the onion and garlic to the skillet and cook over moderate heat until tender, about 4 minutes. Add the capellini and cook, stirring, until toasted, about 3 minutes. Add the thyme, butter beans, chicken stock, tomato puree and the reserved chorizo. Season with salt and pepper and bring to a simmer. Cover the skillet and simmer over moderate heat until the pasta is tender, about 2 minutes. Let the fideos stand for 1 minute, then spoon into bowls and serve.

Reviews

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User Reviews

(Average Rating)

I wasn't quite sure what to expect from this.  I knew fideos were some kind of pasta incorporating dish, but I was picturing some kind of fried pasta cake.  Not so.  This was a soupy pasta dish with wonderful texture.  I love the bean and pasta combo, and you can't really go wrong with chorizo anytime.  Add this one to your rotation.  I'm thinking it'll be ideal on the  first blustery day of autumn...

Posted by: truffles on September 3, 2008

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