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Slow Roasted Cherry Tomatoes Pasta Sauce With Cream

By 14 Comments

Roasted Cherry Tomatoes Pasta Sauce with Cream is totally incredible. Slow roasting cherry tomatoes bring a unique caramelized flavor to this pasta recipe. Creamy, sweet and savory, this easy pasta dinner is addicting in flavor.

You haven’t lived until you’ve slow roasted petite tomatoes. Prepare to have your mind blown away.

Claiming to be a tomato purist, I wait all year for tomato season. Snubbing the hot house varieties all season long.

And then celebrate the first home grown fruit by making the world’s greatest sandwich, the BLT.

Then we eat fresh tomatoes on everything, eggs and anything cooked and raw we can think of.

Cherry tomatoes cooking in cream sauce.

Cooking With Winter Cherry Tomatoes

But there’s a cure for those winter tomato blues.

Let’s talk about those fun packages of small cherry and grape tomatoes that brighten our winter produce departments. They make a beautiful cherry tomato pasta sauce.

They’re colorful and they pop with flavor. Not only are they scrumptious to snack on, but they’re in every salad I prepare because they’re easy to cut in half. Just grab your sharpest serrated knife.

I make a lot of Mexican food, and when chopped, these colorful little cherry tomatoes make a beautiful garnish for any Mexican Casserole, Taco, like this recipe for Slow Cooker Tinga Chicken, or Enchilada you put on the table. I love them.

Slow Roasting Cherry Tomatoes

When roasted at a low temperature, you’d swear someone snuck into your oven and sprinkled them with magic.

Cherry tomatoes on a sheet pan for oven roasting.
Slow roasted cherry tomatoes.

To make this pasta with tomatoes recipe:

  • With a serrated knife, halve the cherry tomaatoes.
  • Place them cut side up on a sheet pan.
  • Sprinkle them with sea salt and a little sugar if you’d like and bake for 90 minutes in a 275 degree oven.

And they transform into a culinary treat. Choose petite tomatoes that are firm and colorful. The firmer the tomato, the better results you’ll have with roasting.

Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

Sweet and caramelized, you’ll be tempted to eat them all up before they make it into this recipe.

Once you’ve slow-roasted these tiny beauties, there are so many ways to use them.

  • Layer them over meat.
  • Use them in salsas.
  • But make sure you add them to this creamy pasta sauce.
Dried garganelli pasta on a wood cutting board

Choose your favorite fun-shaped pasta and serve on your next pasta night. Heaven!

I always have good luck finding unique pasta shapes at HomeGoods. For this recipe I used Garganelli pasta. Garganelli pasta is an egg based pasta from the Romagna area of Italy.

Pasta tossed with slow roasted cherry tomatoes topped with fresh basil and parmesan cheese

Roasted Cherry Tomatoes Pasta Sauce with Cream

There’s so much beauty in this recipe. The cream doesn’t over power the dish and the thyme and basil bring everything together.

Don’t forget the grated Parmesan to finish. It’s all so delightful.

I hope you give this recipe for pasta with slow roasted cherry tomatoes a try and if you do, please come back and give the recipe a star rating. And if you have a favorite pasta with cherry tomatoes recipe, let me know, I’d love to give it a try.

More Creamy Pasta Recipes

And don’t miss my Pasta Category. You’ll find the most popular pasta recipe on my site for Spicy Creamy Shrimp Pasta.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Print Recipe
4.67 from 6 votes

Slow Roasted Cherry Tomatoes Pasta Sauce with Cream

Slow roasting tomatoes bring a unique caramelized flavor to this easy pasta dinner recipe.
Prep Time15 minutes
Cook Time20 minutes
1 hour 30 minutes
Course: Pasta Recipes
Cuisine: American
Servings: 7
Calories: 498kcal
Author: Lea Ann Brown

Ingredients

  • 1½ pounds cherry tomatoes halved
  • 2 tablespoons extra-virgin olive oil
  • Fine sea salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 shallot
  • 2-3 fresh thyme sprigs
  • 1 cup heavy cream
  • 1 tablespoon fresh basil coarsely chopped
  • 1 pound pasta unique shaped
  • 1 cup freshly grated Parmigiano-Reggiano cheese divided

Instructions

  • Preheat oven to 275 degrees.
  • Arrange cherry tomatoes cut-side up on a large rimmed baking sheet. Drizzle olive oil over tomatoes and sprinkle with ½ teaspoon salt and a grinding of pepper. Roast tomatoes until they are somewhat puckered and shriveled, but still juicy, about 90 minutes.
  • Bring a large pot of water to a boil over high heat and salt generously.
  • In a large, deep sauté pan over medium-low heat, melt butter. When butter has just begun to foam, stir in shallot. Cook, stirring frequently, until shallot is softened but not browned, about 7 minutes.
  • Scrape in tomatoes and any juices that have collected on the baking sheet. Add thyme sprigs and pour in cream. Heat gently to a simmer over low to medium-low heat. Right before dressing the pasta, turn off heat and stir in basil.
  • Meanwhile, add pasta to boiling water and cook according to package instructions until al dente.
  • Drain pasta in a colander, reserving about 1 cup of pasta water. Return pasta to pot and stir in the cream tomato sauce. Add ½ cup of Parmigiano-Reggiano cheese. Toss gently to combine. Add ½ cup of reserved pasta water, if necessary, to loosen sauce and toss again.

Notes

I keep the remaining starchy pasta water in a container in the refrigerator. If you have leftovers, it works great to moisten the pasta to reheat the next day. 

Nutrition

Calories: 498kcal | Carbohydrates: 54g | Protein: 15g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 65mg | Sodium: 257mg | Potassium: 407mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1202IU | Vitamin C: 23mg | Calcium: 216mg | Iron: 2mg

Roasted Cherry Tomatoes Pasta … It’s what’s for Dinner.

Elway’s Artichoke Dip with Cream Cheese

By 25 Comments

Elway’s Restaurant Artichoke Dip with Cream Cheese will wow your guests. I know mine were. Cream cheese, artichoke hearts and giardiniera are the stars of this famous appetizer recipe from Elway’s Restaurant in Denver.

Elways restaurant artichoke dip with cream cheese, vegetables and toast.

I think we should all go to a party and eat this. It’s not your mother’s artichoke dip, the one with tons of mayo and parmesan, the one that’s real greasy…in a good way. This is a recipe for artichoke dip with cream cheese.

This recipe switches it up using cream cheese and giardiniera (pickled vegetable mix). This recipe is from Elway’s Restaurant here in Denver. Yes…THAT famous football genius, icon, the legendary Elway.

This is a recipe from a cookbook published by 5280 Magazine. It’s a collection of popular Denver restaurant recipes.

Elways Restaurant appetizer recipe. Elways Artichoke dip.

I don’t know about you, but I’m already rounding up appetizer recipes for the Holidays. You should keep this one in your back pocket…it’s a crowd pleaser for sure. And easy. And so versatile…serve it with bread, crackers or your favorite fresh vegetables.

From Chef Aniedra Nichols of Elway’s Restaurant in Cherry Creek: “Perfect for football season, this recipe is a great alternative to the usual artichoke dip. Rather than serving the dish in individual ramekins, I like to bake it in a single casserole dish”.

Recipe for Elway’s Restaurant Artichoke Dip with Cream Cheese and  Giardiniera

I hope you give this recipe for artichoke dip with cream cheese and giardiniera a try. It’s a very special recipe. And if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

More Appetizer Recipes Using Cream Cheese

Elways Restaurant appetizer recipe. Elways Artichoke dip.
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5 from 8 votes

Elway’s Artichoke Giardiniera Dip

Artichoke dip with cream cheese, a recipe from Elway's Restuarant.
Prep Time15 minutes
Cook Time20 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 10
Calories: 237kcal
Author: Lea Ann Brown

Ingredients

  • 1 tablespoon butter
  • 1 large shallot minced
  • 1 tablespoon garlic minced
  • 1 cup artichoke hearts
  • pinch of sea salt
  • pinch freshly ground black pepper
  • 16 ounces cream cheese softened
  • ½ cup sour cream
  • ½ cup giardiniera strained
  • 5 pieces ciabatta bread cut on the bias
  • extra virgin olive oil
  • salt and pepper
  • Chives or chopped giardiniera for garnish

Instructions

  • Heat a medium saute pan on medium heat and add the butter. Once the butter has melted, add the shallots and cook until translucent (do not burn) for about 4 minutes.
  • Add the garlic and cook for 1 – 2 minutes (do not burn) Add the artichoke hearts and cook until heated through. About 4 minutes. Season with salt and pepper. Set aside to cool completely.
  • Preheat the oven to 350 degrees. Place the cream cheese, sour cream and giardiniera in a food processor and blend until mixed thoroughly. Add the artichoke heart mixture and briefly buzz until just mixed. Do not incorporate the artichoke hearts too much; they should be medium in size.
  • To plate, place ¼ cup of the artichoke dip in a small oven-safe ramekin and bake for 7 – 10 minutes or until the top is bubbly. Remove from oven and garnish with 1 tablespoon of the giardiniera. Meanwhile, brush ciabatta with oil, salt, and pepper. Grill or toast. Place bread on the side of the dip, and garnish both the bread and dip with chives.

Nutrition

Calories: 237kcal | Carbohydrates: 13g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 645mg | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 716IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg

Elway’s Artichoke Dip…It’s what’s for a Holiday Appetizer.

Andouille Sausage Pigs in a Blanket

By 17 Comments

A high brow version of pigs in a blanket, these sausage pigs in a blanket switch out hot dogs for Andouille Sausage. Baked, then glazed with a chutney mustard sauce, this is an easy fix and perfect party finger food.

Puff pastry pigs in a blanket with andouille sausage.

Pigs In A Blanket

Pigs in a blanket … is it really a party without them? Little wieners stuffed into a crispy shell of pastry with an irresistible dipping sauce? And they’re so easy to make and easy to eat. Perfect finger food and you don’t even need to balance a plate.

Sausage Pigs In A Blanket

Why not dress up those pigs in a blanket and take them out on the town.

This recipe uses cooked smoked andouille sausage and puff pastry rather than crescent roll dough.

And instead mustard for a dipping sauce, this sausage in a blanket appetizer doesn’t dunk at all, but hot out of the oven, are glazed with a chutney mustard combination. = DEE-licious.

We all love a good sweet, salty, spicy combination.

Where did Pigs In A Blanket Originate?

Researching many resources, the The first written record of pigs in a blanket occurs in Betty Crocker’s Cooking for Kids cookbook published in 1957. Thanks Betty – you’re my hero. 🙂

Ingredients You’ll Need

Ingredients to make sausage pigs in a blanket.
  • Frozen Puff Pastry
  • One Egg
  • Major Gray’s Mango Chutney
  • Spicy Mustard
  • Cooked Andouille Sausage

Ingredient Substitutions

  • Mustard: I always have spicy mustard in the fridge, but play around with this one. Use a whole grain mustard, or any specialty mustard that has a bit of a strong kick to it. There are so many specialty mustards to choose from, have fun with this one.
  • Sausage: We like andouille sausage for this recipe for its spiciness. Try any type of smoked sausage like Kielbasa, or even smoked turkey sausage. I’ve even made this recipe with Aidells Smoked Chicken and Apple Sausage links.

Step by Step Instructions, It’s So Easy

Thawed Puff Pastry cut into squares.
  • Step 1: Allow about an hour for the puff pastry to thaw at room temperature. Unfold one sheet and cut into 4 squares. Note: For this photo, I cut two squares of the pastry because I was doubling the recipe.
  • Step 2: Using a fork, whisk one egg yolk with one tablespoon water. Cut the sausage links to fit the pastry sheets and lay each link along the bottom side of each pastry square. Using a silicone brush, brush a generous layer of the egg wash on the top edge of the pastry square.
Sausage links wrapped in puff pastry dough.
Cutting sausage in a blanket before baking.
  • Step 3: Roll the sausage bundles pressing the seam together and place on a baking sheet, seam side down. Freeze the sausage bundles for 10 minutes.
  • Step 4: Remove from freezer and cut the sausage bundles into ½ inch slices.
Sliced sausage in.a blanket in a mini-muffin pan.
  • Step 5: Place the sliced sausage in a blankets into mini-muffin pans. Bake for about 25 minutes or until pastry is starting to become golden brown.
Pigs in a blanket using andouille sausage.
  • Step 6: While they’re baking, combine the mustard and chutney in a small bowl. Once they’re baked, remove them to a platter and while hot, use a small spoon to add a dollop of the sauce to each piece.

Common Questions About Sausage Pigs In A Blanket

What If I Don’t Have Mini-Muffin Pans?

Cooking these on a baking sheet will work just fine. Mini muffin pans simply allow air to circulate around the slices of pastry, allowing them to cook more evenly.

Can You Use Uncooked Sausage?

No. There will simply be too much grease involved with uncooked sausage. Choose a packaged smoked sausage that is already cooked. Packages labeled smoked, are fully cooked. Do you cook the sausage before making pigs in a blanket? If using raw sausage, cook it well, and let it cool before proceeding with this recipe.

Can You Use Cooked Breakfast Sausage Links?

Breakfast link sausage are routinely very small in diameter. Puff pastry dough is relatively thick. The end result ratio would be too much dough and too little sausage.

Tips for Success

  • Make Ahead: The unbaked sliced rounds can be frozen for up to one month. Thaw before baking.
  • Traveling? If taking these to a party, Sausage Pigs In A Blanket work well served at room temperature. If you’re traveling with this appetizer, once baked, move them to a serving platter and cover, rather than glazing them while hot. Once at your location provide the chutney mustard mixture in a bowl, as a dipping sauce.
  • Got leftovers? Warm them up in a microwave in 15 second increments, or reheat in a 300 degree oven on a baking sheet until just warmed. Using an air-fryer will also work well. Just watch them close to cook until toasty.
  • Double this recipe, they’ll go fast.

Recipe for Andouille Sausage Pigs In A Blanket

Sausage pigs in a blanket are about to make you very popular. So easy to eat, so easy to make, and a hit at any party.

Make this easy pigs in blanket with sausage for holiday gatherings, football parties, back yard bbq gatherings or how about just for snacking. Even though this might be considered an adult pigs in a blanket, kids are going to love them too.

More Appetizer Recipes Using Sausage

And if you’re looking for more fun appetizer recipes, don’t miss my Appetizer Category, you’ll find tons of great recipes. Including the most popular appetizer recipe on my site for Pear and Blue Cheese Crostini.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Puff pastry pigs in a blanket with andouille sausage.
Print Recipe
5 from 5 votes

Andouille Sausage Pigs In A Blanket

Andouille Sausage Pigs In A Blanket in puff pastry glazed with a chutney mustard sauce.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 32 pieces
Calories: 79kcal
Author: Lea Ann Brown

Ingredients

  • 1 Sheet Puff pastry thawed and cut into even squares
  • 1 large egg yolk mixed with 1 tablespoon of water
  • 4 Andouille sausages smoked = fully cooked. Or a 14 ounce package link, then cut to fit the puff pastry sheets.
  • ¼ cup Major Grey's chutney
  • 2 tablespoons Spicy Brown Mustard or whole grain mustard.

Instructions

  • Preheat oven to 375° and position a rack in the center.
  • Allow about an hour for the puff pastry to thaw at room temperature.
  • Unfold one sheet and cut into 4 squares.
  • Using a fork, combine one egg yolk with one tablespoon water.
  • If using a package of of one long smoked sausage, cut the sausage links to fit the pastry sheets. If using individual packaged sausages you won't need to cut them. Lay each link along the bottom side of each pastry square. Using a silicone brush, brush a layer of the egg mixture on the top end of the pastry square.
  • Roll the sausage bundles pressing the seam together and place them on a baking sheet, seam side down. Freeze the sausage bundles for 10 minutes.
  • Remove from freezer and cut the sausage bundles into ½ inch slices.
  • Place the sliced sausage in a blanket into mini-muffin pans. Bake for about 25 minutes or until pastry is starting to become golden brown.
  • While they're baking, combine the mustard and chutney in a small bowl. Once they're baked, remove them to a platter and while hot, use a small spoon to add a dollop of the sauce to each slice.

Notes

Tips for Success
    • Make Ahead: The unbaked sliced rounds can be frozen for up to one month. Thaw before baking.
    • Traveling? If taking these to a party, Sausage Pigs In A Blanket work well served at room temperature. If you’re traveling with this appetizer, once baked, move them to a serving platter and cover, rather than glazing them while hot. Once at your location provide the chutney mustard mixture in a bowl, as a dipping sauce.
    • Got leftovers? Warm them up in a microwave in 15 second increments, or reheat in a 300 degree oven on a baking sheet until just warmed. Using an air-fryer will also work well. Just watch them close to cook until toasty.
    • Double this recipe, they’ll go fast.

Nutrition

Serving: 1piece | Calories: 79kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 98mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.3mg

Sausage Pigs In A Blanket … It’s What’s For An Appetizer

Pumpkin Cider Brined, Mustard Glazed Pork Loin Roast

By 7 Comments

Pumpkin Cider-brined, Mustard Glazed Pork Loin Roast Recipe is easy and impressive for entertaining. Pork Loin Roast is brined in Pumpkin Cider and then Glazed with mustard and maple syrup.

Hands off oven recipes are a pleasure to cook, try my recipe for Oven Ribs with beer mustard sauce.

Pork loin roast on a cutting board with quick pickled cucumber relish

Please Note: Sprouts offered a pumpkin cider product a few years ago. It can be hard to find. Substitute Apple Cider for Pumpkin Cider.

What You Can Expect From This Recipe

I must confess. I was looking for yet another pork loin roast recipe. Something edgy. Something new.

After all, oven roasting a pork roast is an easy and showy dinner option. And a great recipe to serve for a dinner party. When hosting, prep and make ahead recipes are so important to our entertaining sanity.

Oven braised meats seem to fit that category very nicely.

This Pumpkin Cider brined, Mustard glazed Pork Loin Roast became my selection for entertaining the seven guests at my Fall dinner party.

I’m always attracted to mustard glazed recipes. Mustard not only adds a great flavor, but also serves as a tenderizer for the meat. You might take a look at my Pistachio Crusted Rack of Lamb. Which also starts with healthy slather of Dijon.

This recipe is flexible, easy to get along with.

Serve it either warm or at room temperature.

But one hard fast rule is to serve it with this quick pickled cucumber relish. A fabulous combination of flavors that makes that mustard-slathered pork even more exciting than it already is.

Large biscuits or rolls for sandwiches, and Mashed Potato Casserole are excellent accompaniments.

Pumpkin Cider-Brined Mustard Glazed Pork Loin Roast Recipe

Mustard glazed, cider brined pork roast. Perfect for a dinner party.

I hope you give this pork loin roast recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite brined pork loin roast recipe, let me know, I’d love to give it a try.

Pork tenderloin is one of America’s favorite choice for an easy and delicious pork dinner. Take a look at my recipe for Oven Baked Pork Tenderloin. It’s a “how to” and a tasty recipe all in one post.

If you’re looking for a showy pork roast dinner, take a look at this recipe for Wine Braised Instant Pot Pork Roast. It’s an easy pressure cooker dinner that will impress.

And if you’re looking for more pork recipes, don’t miss my Pork Category. You’ll find lots of mouth watering recipes, including the most popular pork recipe on my site for CampFire Grilled Country Style Ribs.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pork loin roast on a cutting board with quick pickled cucumber relish
Print Recipe
5 from 2 votes

Pumpkin Cider-Brined, Mustard-Glazed Pork Loin Roast Recipe.

Pumpkin Cider-brined, Mustard Glazed Pork Loin Roast Recipe is easy and impressive for entertaining. Pork Loin Roast is brined in Pumpkin Cider and then Glazed with mustard and maple syrup.
Prep Time40 minutes
Cook Time1 hour
Total Time1 hour 40 minutes
Course: Main Course Pork
Cuisine: American
Servings: 12
Calories: 397kcal
Author: Lea Ann Brown

Ingredients

  • For the brine:
  • ⅓ cup kosher salt
  • ½ cup light brown sugar packed
  • 2 tablespoons black peppercorns
  • 2 tablespoons coriander seeds lightly crushed
  • 2 tablespoons mustard seeds
  • 12 thyme sprigs
  • 2 leaves bay
  • 4 cups pumpkin cider divided
  • 5 pound boneless pork loin tied if desired
  • For the pork:
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • ½ cup country Dijon mustard
  • ⅓ cup light brown sugar packed
  • 2 tablespoons maple syrup
  • 2 tablespoons thyme leaves
  • 2 cups pumpkin cider

Instructions

  • Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups of the pumpkin cider, and 2 cups water to a low boil in a medium saucepan over medium heat. Cook, whisking, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add remaining 2 cups cider and 2 cups ice. Let cool to room temperature.
  • Place pork and brine in a large resealable plastic bag; turn to coat. Seal and chill at least 8 hours.
  • Roast the pork:
  • Remove pork from brine and pat dry with paper towels. Discard brine. Let sit at room temperature 1 hour.
  • Place rack in lower third of oven; preheat to 400°F.
  • Season pork all over with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork, turning occasionally, until browned on all sides (including ends), 10-12 minutes.
  • Meanwhile, combine mustard, brown sugar, syrup, and thyme in a medium bowl.
  • Pour 2 more cups pumpkin cider into a large roasting pan or glass baking dish. Transfer pork, fat side up, to pan. Brush all over with mustard mixture. Roast pork, basting every 15 minutes, until an instant-read thermometer inserted into the center registers 140°F, 50-70 minutes.
  • Transfer to a cutting board and let rest at least 15 minutes before slicing.
  • Do Ahead
  • Pork can be brined up to 24 hours ahead. Keep chilled in plastic bag.

Notes

If you can’t find pumpkin cider, use apple cider as a substitute.

Nutrition

Calories: 397kcal | Carbohydrates: 34g | Protein: 44g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 3558mg | Potassium: 930mg | Fiber: 2g | Sugar: 28g | Vitamin A: 132IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 2mg

Pumpkin Cider brined, Mustard glazed Pork Loin Roast …It’s what’s for Dinner.

This recipe is adapted from Epicurious.

Chorizo Albondigas Bean Soup

By 12 Comments

Albondigas soup is a traditional Mexican meatball soup…most always loaded with vegetables and full of flavor. For this Chorizo Albondigas Bean Soup I made meatballs with Mexican Chorizo and added Mayocoba Beans for the soup. Let’s take a look:

Mexican chorizo meatball soup with spinach and beans.

September and October are my favorites when it comes to food, and my favorite gold cardigan for that matter. 

Ninety degree temperatures peter out and we welcome highs in 70’s and delight when those crisp Fall evenings have us grabbing for a sweater.

Chile roasters are in full swing, and Chile Ristras make an appearance at our markets. Bins of fresh Colorado peaches are replaced with all kinds of fancy squash and my Dutch oven gets front and center for soups, stews and chili’s.

Mexican Chorizo Meatball Soup. With fresh spinach and myacoba beans.

I found a bag of Mayocoba beans on our last trip to LuLu’s Farm in Brighton. I can’t resist a bag of beans that offers a new adventure with a variety that I’ve never tried.

Myacoba Beans for Mexican Meatball Soup.

A classic bean from Peru, the Mayocoba is also known as Canario or Peruano. It’s a small but meaty thin-skinned bean that will take on all the flavors you can throw at it, and still hold its shape.

Myacoba beans for Mexican Meatball Soup

Great as a substitute for Cannellini, or great Northern beans, but unique in their own right. After they’re cooked, they turn a slightly darker color. The texture is soft and flavorful.

Of course, if you can’t find these beans, you can substitute any white dried bean.

This is a beautiful soup in appearance and flavor. A couple of reasons: mustard in the meatballs and a dusting of smoked sweet paprika.

And if you’re meatball fans like us, don’t miss my recipe for Albondigas en Chipotle. Raw meatballs are dropped into a luscious chipotle tomato sauce and cooked to perfection.

More Hearty Winter Soups and Stews

I consider soup and stew recipes to be my speciality, so if you’re looking for more recipes, don’t miss my Soup Category. You’ll find lot of recipes, including the most popular on my site for Anthony Bourdain’s New Mexico Style Chili.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican chorizo meatball soup with spinach and beans.
Print Recipe
5 from 4 votes

Chorizo Albondigas White Bean Soup

Albondigas soup is a traditional Mexican meatball soup…most always loaded with vegetables and full of flavor. For this Chorizo Albondigas Bean Soup I made meatballs with Mexican Chorizo and added Mayocoba Beans for the soup
Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Course: Soup, Stews and Chilis
Cuisine: Mexican
Servings: 8
Calories: 344kcal
Author: Lea Ann Brown

Ingredients

  • For The Beans
  • 1 tablespoon Lard a generous heaping tablespoon
  • 1 bay leaf
  • 1 cup dried white beans rinsed and misfits removed or 2 15 ounce cans white beans, drained and rinsed.
  • For the Meatballs
  • 1 pound Mexican Chorizo bulk, not in tubes
  • 1 small onion fine chopped
  • 2 stalks celery fine chopped
  • 1 tablespoon mustard
  • 1 egg slightly beaten
  • 1 cup Panko bread crumbs
  • salt and fresh ground pepper to taste
  • For the Soup
  • 2 tablespoons olive oil divided, plus more for drizzling
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 sprig thyme
  • 2 cups chicken broth
  • salt and freshly ground pepper
  • 5 ounces baby spinach about 10 cups
  • Smoked paprika for dusting or chipotle chile powder

Instructions

  • For The Beans
  • Place dried beans and enough water to cover them by an inch, in a crockpot. Add a scoop of lard and a bay leaf. Cook on low for 7-8 hours or until beans are tender. Discard bay leaf when done cooking.
  • For The Meatballs
  • Preheat oven to 350 degrees. In a fry pan, heat oil over medium high heat. Add the onions and celery and cook until tender. About 5 minutes. Let cool slightly.
  • In a large bowl, add chorizo, onion and celery mixture, the egg, Panko bread crumbs, salt and pepper. Blend and then shape into balls. Place meatballs on a sheet pan and bake for 25 minutes.
  • To Make The Soup
  • In a Dutch oven heat the oil and cook the onion until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add chicken broth, thyme, bay leaf, and cooked beans. Simmer for about 20 minutes.
  • Add in cooked meatballs and gently stir until meatballs are covered in the soup mixture. Add the fresh spinach just before serving.
  • Spoon into bowls and garnish with a good sprinkle of smoked sweet paprika or chipotle chile powder.

Nutrition

Calories: 344kcal | Carbohydrates: 26g | Protein: 17g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 731mg | Potassium: 673mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2040IU | Vitamin C: 12mg | Calcium: 109mg | Iron: 4mg

Mexican Albondigas Soup …. It’s What’s For Dinner