Spanish White Bean Stew with Chorizo
Ingredients
- 500 gWhite bean (dried, soaked)
- 200 gChorizo (in thick slices)
- 150 gSmoked cured pork belly (cubed)
- 1 pcYellow onion (chopped)
- 3 pcGarlic (minced)
- 1 pcRed bell pepper (finely diced)
- 2 tbspExtra virgin olive oil
- 1 tbspSmoked paprika
- 2 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 150 gMorcilla (Spanish blood sausage) (cut into thick slices)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. It's even better reheated as the sauce continues to thicken.
