Chorizo & Beans
Cuisines
Cooking Instructions
Cooking: 20 minutes
Notes:
The secret to the depth of flavour is sautéing the chorizo slices in extra virgin olive oil first; this releases the smoky, paprika-infused oils that act as the base for the entire stew.
While water is traditionally used as the cooking liquid to keep the focus on the natural flavour of the chorizo and beans, a quality broth can be substituted if a more robust, layered profile is desired.
The dish is ready when the sauce has reduced and thickened slightly, which concentrates the flavours and ensures the beans have a soft, melt-in-the-mouth texture.
Garnish generously with freshly chopped parsley just before serving to add a bright, fresh finish that perfectly complements the hearty, savoury nature of the beans and sausage.
Sear Chorizo
Heat extra virgin olive oil in a large pan or paella pan over medium heat, add the chorizo rounds, and sauté for 2 to 3 minutes before removing them to set aside.
Sauté Vegetables
Using the same pan and residual oil, add the onion, garlic, bell pepper, and carrot, mixing continuously until lightly sautéed and softened.
Build Sauce
Stir in the sweet smoked Spanish paprika, followed by the tomato sauce, and simmer for a few minutes until the sauce has thickened slightly.
Combine and Simmer
Add the rinsed white beans, the sautéed chorizo, sea salt, pepper, bay leaves, and enough water to barely cover the ingredients, then bring to a boil.
Finalise
Reduce the heat to low-medium and simmer for 10 minutes until the liquid is significantly reduced, then remove from the heat and garnish with fresh parsley before serving.
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Ingredients
| Onion | 1 medium |
| Garlic | 4 cloves |
| Green Bell Pepper | 1 |
| Carrot | 1 |
| White Beans | 880 g |
| Chorizo | 200 g |
| Extra Virgin Olive Oil | 60 ml |
| Sweet Smoked Spanish Paprika | 1 tsp |
| Tomato Sauce | 115 g |
| Bay Leaves | 2 |
| Sea Salt | To taste |
| Black Pepper | To taste |
| Water | 600 ml |
