Spanish White Beans with Smoked Paprika and Chorizo
Chef Rebecca Peizer from The Culinary Institute of America prepares a flavor-packed Spanish white bean stew with smoked paprika and chorizo.
To download a Spanish translation of this recipe click here.
Servings: 4
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Ingredients
- ¼ cup extra virgin olive oil
- ½ pound Spanish chorizo such as Bilao sliced ¼” thick
- 1 onion medium, peeled, minced
- 3 cloves garlic peeled, minced
- salt as needed
- ground black pepper as needed
- ¼ cup tomato paste
- 1½ teaspoon pimentón dulce
- ½ teaspoon pimentón picante
- 1 cup tomato grated
- 1 pound Great Northern beans soaked overnight with a pinch of salt, strained
- 1 quart water
- 1 lemon peel ½” x 2”
- 2 tablespoon parsley finely chopped
- 12 slices bread ½” pieces, grilled with olive oil
Instructions
- 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.
Notes
This recipe was developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association. All rights reserved.