Spanish White Bean Stew with Chorizo

A thick, creamy stew where beans melt in your mouth. The chorizo releases its fragrant red oil, coloring the broth while smoked paprika adds depth.

• Prep time: 15 min
• Cook time: 90 min
• Difficulty: Easy
• Calories: 676
• Protein: 33 g
• Carbs: 36 g
• Fat: 45 g

Ingredients

• 500 g White bean ( dried, soaked )
• 200 g Chorizo ( in thick slices )
• 150 g Smoked cured pork belly ( cubed )
• 1 piece Yellow onion ( chopped )
• 3 piece Garlic ( minced )
• 1 piece Red bell pepper ( finely diced )
• 2 tbsp Extra virgin olive oil
• 1 tbsp Smoked paprika
• 2 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 150 g Morcilla (Spanish blood sausage) ( cut into thick slices )

Instructions

1. Bean preparation

   Place the white beans in a large volume of cold water for 12 hours. Drain. They should have doubled in volume and the skin should be smooth.

2. Browning the meats

   In a pot, heat the olive oil. Brown the pork belly, chorizo, and morcilla cut into thick slices. The fat should start to melt and color the bottom of the pot.

3. Sautéing the aromatics

   Add the onion, garlic, and red bell pepper. Sauté until the onion becomes translucent. Dust with smoked paprika, stirring quickly to avoid burning the spice.

4. Cooking process

   Add the beans and bay leaves. Cover with cold water (about 2 cm above). Bring to a boil, then lower the heat to maintain a gentle simmer. Skim if necessary.

5. Final thickening

   When the beans mash easily with a fork, the sauce should be thickened. If it's too liquid, take a ladle of beans, blend them, and pour them back into the pot to thicken the juice.

Chef's tips

• Only salt at the end: salt hardens the bean skins if added too early.
• The secret is to 'asustar' (scare) the beans: add a little cold water during boiling to stop the cooking abruptly, making the beans much more tender.

Storage

Keeps for 3 days in the fridge. It's even better reheated as the sauce continues to thicken.