Recipes,  Stews

Red beans and chorizo stew: say hello to a new ingredient in your diet

Hi guys!

As you know, the Spanish cuisine is full of hearty stews which are very appropriate during the cold days. Many of them are featured in this blog: from essentials such Lentils with chorizo and Cocido to the seasonal Vigil’s pot -and don’t forget regional gems like Basque marmitako. To say something funny, all Spanish children hate these kind of meals due to, most probably, our parent’s stubbornness in wanting us to eat them-you know: say a kid do not approach to a puddle and he will literally plunge into it. Then, this mindset changes as we become adults and so we learn to enjoy the genuine tradition of Spanish cooking.

Today I am putting beans under the spotlight because I have not done it yet. You probably know about the famous Asturian Fabada and Catalan Mongetes amb botifarra as two of the most popular dishes using this ingredient. There still another one: my grandmother’s Rice, beans and seafood pot. I should be able to cook the latter and, as for the other two, I need to figure out where to get some of the stuff-it’s complicated, but I am sure it’s not impossible. In the meantime, I want you to enjoy this hearty Black beans and chorizo pot, which hails directly from lovely Andalucia and the always amazing AndalucĂ­a Videorecetas blog.

Note he uses white cannellini beans instead of black beans. Also, he cooks the stew in a pressure cooker rather than a regular pot. The main difference is that it takes just half of the time to be ready. The final result is fine either way.


  • Red beans (300 g)
  • Chorizo (150 g)
  • Red pepper (1)
  • Green pepper (1)
  • Onion (1)
  • Garlic cloves (6)
  • Canned tomato (100 g / 1/3 of a can)
  • Smoked paprika (1 teaspoon)
  • Bay leave
  • Olive oil
  • Salt
  • Pepper


  1. Put the beans into the pot. Cover them up with abundant water which should be about one inch above the beans level. And add a generous amount of salt, cover with the lid and let them soaking overnight (ideally, more than 10 hours). Empty the water on the following day and put the beans aside for later.

2. Use the pot to prepare the sofrito. Heat up some olive oil, chop the peppers and simmer them until they become tender (10 minutes). Don’t forget to add some salt and pepper.

3. Chop the onion in quarters and add them into the pot. Also, cut the garlic cloves half way (keep their skin) and simmer them together with the rest of ingredients. Add a little bit of salt and pepper again. Then, add the smoked paprika and integrate within.

4. Pour the tomato, add the bay leave and increase the heat for a couple of minutes in order to evaporate the water. After that, drop the beans and cook them with the sofrito. Stir well so they blend with the tomato and the rest of the vegetables.

5. Pour room temp water into the pot, but this time make sure it’s only slightly above the beans (less than half inch). Start boiling at medium heat with the lid on. Shake the pot gently and every other minute so the sofrito merges with the water. Let it boil for 75 to 90 minutes-you may also need to add small amounts of water from time to time.

6. After that time, the broth will have achieve an almost thick consistency. And once the beans become easy to chew, drop the chorizo and cook for five minutes at low heat. Then, remove from the fire and set aside for a couple of minutes before serving.

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