Chef Rebecca Peizer from The Culinary Institute of America prepares a flavor-packed Spanish white bean stew with smoked paprika and chorizo. Print Ingredients ¼ cup Extra virgin olive oil ½ lb. Spanish chorizo (such as Bilao) sliced ¼” thick 1 ea. Onion, medium, peeled, minced 3 ea. Garlic cloves, peeled, minced Salt as needed Ground black pepper as needed ¼ cup Tomato paste 1½ tsp. Pimentón dulce ½ tsp. Pimentón picante 1 cup Tomato, grated 1 lb. Great Northern Beans, soaked overnight with a pinch of salt, strained 1 qt. Water 1 ea. Lemon peel, ½” x 2” 2 Tbsp. Parsley, finely chopped 12 ea. Bread slices, ½” pieces, grilled with olive oil Number of Servings : 4 Chef Rebecca Peizer from The Culinary Institute of America prepares a flavor-packed Spanish white bean stew with smoked paprika and chorizo. Directions Heat oil in a large skillet over medium-low heat. Add chorizo and brown slightly, remove from pan. Add onions and cook until soft, about 10 minutes. Add garlic and cook until fragrant then season with salt and black pepper. Add tomato paste and cook until rust color, then add pimento and grated tomato. Cook and reduce juices until thickened, then add soaked beans and water. Bring to a simmer. Reduce heat to medium-low, cover, and cook until beans are tender, about 1 to 1 ½ hours. When the beans are very tender, add lemon peel, browned chorizo and salt, and simmer for 10 more minutes. There should be thick liquid and it should be the consistency of stew. Garnish with parsley and serve with grilled bread. This recipe was developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association. All rights reserved.