Ingredients
Units
- 2 Spanish chorizo sausages, sliced 1/2″ thick
- 1 medium yellow onion
- 2 cups of cooked white or pinto beans or 2 cans of great northern beans
- 1 cup of water or vegetable broth
- 1 cup cooked spaghetti
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon Mexican oregano
- 1 bay leaf
- 2 cups cubed winter squash, optional
- 1/2 red bell pepper, diced small
- salt and pepper
Instructions
- In a saucepan over medium heat, heat 1 tablespoon oil. Add the sausage, cut into slices 1/2 inch thick, and saute for 4 minutes, stirring.
- Add the onion, chopped into small cubes, bell pepper, squash, oregano, paprika, salt, pepper, and bay leaf. Stir. Cook for 10 minutes until the onion begins to brown. Add water if too dry and sticking to the pan.
- Add the beans, do not drain if using canned, and a cup of water. Let warm up. Taste and adjust the seasoning.
- Add noodles, simmer a few minutes.
- Serve hot.
Notes
I developed this recipe as a BUSH’S® Beans ambassador in 2015.
If using raw spaghetti, add them with the beans and let cook for 9-10 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stove cooked
- Cuisine: Chilean