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.

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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  1. Heat oven to 375º 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.
  2. 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.
  3. 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.
  4. Cook casserole until liquid begins to bubble around edges and breadcrumbs are browned, about 25 minutes.

Goya Recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.