Chorizo ​​with Beans: A Comforting Classic

Chorizo ​​con Alubias is more than just a dish; it is a culinary experience that transports us to the heart of Spanish cuisine. This dish, rich in flavours and traditions, has its roots in rustic cooking and has been a staple in Spanish homes for generations. Its popularity is not only due to its delicious flavour, but also to its versatility and ease of preparation.

Ingredients and Substitutions

Classic Ingredients:

• Iberian chorizo: 500 g, sliced
• White beans: 400 g, soaked and cooked
• Extra virgin olive oil: 2 tablespoons
• Onion: 1 large, chopped
• Garlic: 3 cloves, finely chopped
• Paprika: 1 teaspoon
• Chicken or vegetable broth: 500 ml
• Laurel: 1 leaf
• Salt and pepper to taste

Substitutions:

• Vegan chorizo ​​for a vegetarian version
• Different types of beans, such as black or red

Step by Step Recipe

Preparation of Ingredients

1. Prepare the Beans: If you are using dried beans, remember to soak them overnight. This reduces cooking time and makes the beans more digestible. Drain and rinse the beans before using.
2. Slice the Chorizo: Chorizo ​​should be sliced ​​into slices about half a centimeter thick. If you prefer a thicker or thinner texture, adjust the thickness of the slices to suit your preference.

Starting the Cooking

1. Sauté the Chorizo: Heat a tablespoon of olive oil in a large pot over medium heat. Add the chorizo ​​slices and fry until lightly browned, which will add a smoky flavor to the oil.
2. Add the Aromatics: Remove the chorizo ​​and in the same oil, sauté the chopped onion and finely chopped garlic until translucent and fragrant, about 3-4 minutes.

Integration of Ingredients

1. Add the Spices: Add the paprika, stirring well with the onions and garlic to release its aroma.
2. Combine with the Beans: Return the chorizo ​​to the pot and add the beans. Stir to mix well with the sofrito.

Cooking Process

1. Add the Broth: Pour in the chicken or vegetable broth and bay leaf. The amount of broth can vary depending on the desired consistency. For a thicker stew, use less broth.
2. Simmer: Reduce the heat, cover the pot, and allow the stew to simmer slowly. This will allow the flavors to blend and the beans to cook to perfection. Stir occasionally and cook for about 25-30 minutes.
3. Taste and Adjust: Taste the stew and adjust the seasoning with salt and pepper to taste. If the beans are still hard, cook for a few more minutes.

Ending

1. Let it rest: Once cooked, turn off the heat and let the stew rest for a few minutes. This allows the flavors to settle and intensify.
2. Serving: Serve the Chorizo ​​with Beans in deep plates, accompanied with rustic bread to mop up.

Pairing and Presentation

This dish pairs wonderfully with a robust red wine such as a Tempranillo or a Rioja. Serve the Chorizo ​​con Alubias in a deep dish, garnished with chopped fresh parsley and accompanied with rustic bread.

Cooking Tips and Tricks

• For a more intense flavor, let the stew rest for a few hours before serving.
• If you have any leftovers, store them in the refrigerator; this dish is even more delicious the next day.

Frequently Asked Questions

1. Can I use spicy chorizo ​​in this recipe? Yes, spicy chorizo ​​adds a nice kick that can be very enjoyable.
2. Is it better to use canned or dried beans? Dried beans, although they require more preparation time, offer a superior texture and flavor.
3. Can I make this dish in a slow cooker? Absolutely, making it in a slow cooker allows the flavors to meld beautifully.
4. What can I do if the stew is too liquid? Let the stew cook uncovered for a few more minutes to reduce it.
5. Are there any spices I can add to give it a unique flavor? A touch of cumin or a splash of white wine can add an interesting flavor dimension.
6. How can I make this dish healthier? Opt for low-fat chorizo ​​and increase the amount of beans for a higher-fiber dish.
7. What other dishes can I serve with Chorizo ​​con Alubias? A plate of fresh salad or steamed vegetables perfectly complement this stew.