I love preparing vegetables at homeof all types and in all forms although I recognize that as more triumph is hot and that is why we especially like them during the winter and the colder months. As for what we can add to them, there is a very wide range, but without a doubt with sausages It’s how we like it best.
This recipe from white beans with chorizo it is a fantastic and simple bean platter what is going to succeed both for those who cook it for its ease of preparation and for those who taste it because it is a delight.
It is simply beans cooked with vegetables and sausages in water, with the aromatic touch of paprika and the laurel. Then the vegetables are crushed and that makes us eat vegetables without even realizing it and we also get a broth with a certain thickness and a lot of flavor, irresistible! Also in the recipe you will discover how to cook this recipe both in a traditional pot and in a quick potobtaining in both a fantastic result.
If you like beans you will love preparing the famous Asturian pot with cabbage and compango or the traditional mountain stew from Cantabria, both quite similar. You will also like the Traditional Galician broth with cabbage and lacón, delicious and comfortingthe famous traditional asturian bean stewthe Fabes with Clams waves red beans from Tolosa with their sacraments.
Also delicious black beans with white rice and patacones or baked plantain chips and, of course, could not miss the exquisite cassoulet, a spectacular traditional French stew.
Ingredients to make white beans with chorizo, a fantastic and simple platter of beans (4 people):
- 300 gr of dry white beans.
- 1/2 onion or 1 small onion.
- The white part of 1 leek. Do not throw the green part away, you can use it another day to prepare a homemade broth for example.
- 1 carrot.
- 1/2 red pepper.
- 1 tomato.
- 200 gr of fresh chorizos (2 or 3 chorizos).
- 1 dessert spoon of sweet paprika.
- 2 bay leaves.
- Salt.
Preparation, how to make the recipe for white beans with chorizo, a fantastic and simple platter of beans:
- Soak the bean from the night before in a bowl with plenty of cold water.
- We soak the beans of the mountain stew
- Drain the bean and put them in the pot you are going to use (below I give you instructions for both traditional pot and quick pot).
- wash the well carrotthe tomatoes and the middle Red pepper and add them to the pot.
- Peel the onion and to leek remove the roots, the green part and the first layer and add them to the pot as well.
- Add the sausagesthe sweet paprika and the leaves of laurel.
- Add the ingredients to the pot
- cover with Water cold that is a little above, pour a little Salt and put the pot on high heat to boil. With a slotted spoon, remove the foam that forms on top, until there is practically no more.
- We start cooking the white beans with chorizo
- To cook it all together we can do it in a traditional pot or in a pressure cooker:
- If you use a traditional pot cover the saucepan and let everything cook together for about an hour, which will be the time when the beans are tender. You can check the tenderness of the ribs and the beans, if they are soft and you can easily prick them with a fork, they are ready.
- If you’re going to do it with speed cooker put it on high heat, close it and, when the 2 red rings appear, lower the heat a little (but enough so that it keeps the two rings visible all the time) and let it cook for only 6 minutes, then simply remove the pot from the heat and wait for the pressure to drop and no ring to be seen to open it.
- We already have the white beans, the sausages and the vegetables cooked
- When the cooking of the bean remove the fat from the upper area with a ladle. It is not necessary that you remove all of it, but a large part so that the dish does not turn out to be too heavy.
- Throw the leaves of laurel and put all the vegetables (the carrotthe tomatoesthe Red pepperthe onion and the leek) in the glass of a blender along with a couple of tablespoons of the cooking liquid.
- Shred the cooked vegetables
- Shred the vegetables until they are like a cream and add them to the pot.
- Cook it all together over medium heat for 5 minutes and try in case you have to rectify Salt.
Time: 1 hour and 30 minutes (less time if you use a pressure cooker)
Difficulty: easy
Serve and taste:
Transfer the chorizos to another plate and cut them into slices to serve them with the rest of the plate, which should be very hot. you can take it freshly made or cooked in advance a few hours before or even the day before since resting legumes in general feel great, especially if you like the broth to thicken a bit. hold up perfectly 3 days in the fridge if you have plenty and you can also freeze it.
This spoon dish it is very comforting and has a fantastic homemade and traditional taste thanks to the combination of legumes and chorizo and the broth enriched with a selection of vegetables authentic… scandal!
Variants of the recipe for white beans with chorizo, a fantastic and simple platter of beans:
If you want to give it a slightly spicy point, replace the sweet paprika with hot paprika and if you like the smoky touches you can add 1 dessert spoon of chorizo pepper meat (They usually sell it canned and it is also obtained by hydrating chorizo peppers and scraping their internal meat).
To add you are always on time, for example in the final minutes some sheets of spinachof chard or cabbage or from the beginning a piece of bacon or some pork ribs.
Tips:
If you like the broth to be thicker you can cook it for a few more minutes but it is also a good option to crush a couple of tablespoons of beans, put them back in the pot and check if you have already achieved that density you are looking for.
A trick that I do that works quite well for me to remove the music from the beans (that is, the possible subsequent flatulence, which although we do not like to talk about it, is always lurking there) is, after soaking them, put them in the pot just covered with cold water, high heat and when it boils and foams, drain them and wash them with cold water and put them back in the pot to start with the recipe.