Judías Blancas con Chorizo
“Judías manchegas, muchas gordas y buenas.”
The beans of Spain are very fat and very good. That’s all you need to know. Don’t pass the chance to bite into the creamy, buttery goodness they offer. Unfortunately, I didn’t have any on hand but these imported Italian butter beans, fagioli bianchi di spagna, were a good substitute. Find the largest white beans you can to make this dish. This simple recipe will be wonderful introduction into the delicious bean soups/stews of Spain. I hope you give it a try.
Enjoy!
Judías Blancas con Chorizo
This plate of white beans and chorizo has the power to resurrect a dead man. It is a dish that is more than comforting, especially on cold days when what we want is a hot dish that warms us from inside.
Servings 6
Ingredients
- 150 gr of chorizo sliced in 1" pieces
- 3 tablespoons extra virgin olive oil
- 1 red onion chopped in large pieces
- 2 cloves of garlic crushed
- 1 teaspoon of sweet paprika
- 1 large tomato peeled and seeded
- 1 bay leaf
- 2 cans large white beans 15 oz drained and rinsed
- Salt and Pepper to taste
Instructions
- In a large saucepan, heat the olive oil over medium heat. Add the onion, stirring occasionally for 10 minutes or until softened. Add the garlic and sweet paprika, stir and cook for 1 minute, until it begins to give off aroma.
- Add the tomato and the sliced chorizo to the onion mixture. Stir continuously while cooking for about 5 minutes.
- Add the beans and the bay leaf, and just cover with water.
- Increase the temperature until it starts to boil. When it begins to boil lower the temperature, cover the pan and let it cook over low heat for at least 30 minutes or until thickened.
- Season with salt and pepper to taste.
I love food! I read cookbooks like they were novels. I get giddy in a farmer’s market. I find a chicken in a pot surrounded by carrots, onion, and celery a thing of beauty. My favorite sound is Mmmmmmmm!
Que rico!
All those white beans came from South America originally. All we had in Europe was the broad bean until 1492.
I didn’t know that. It’s funny because before I made this dish I went to several stores to buy the large dry butter beans I used to eat as a kid and I couldn’t find them anywhere. We’ve stopped eating these big beauties! I had to find the can beans I used at an international farmer’s market to get something close to the ones we ate in Spain. I’m still kicking myself for not picking up some judiones de La Granja when I was there.
Amazing – beans used to be so popular in wholefood co-ops.
They may actually grow some of them in the Americas and export them. About 90% of “Spanish” Lentejas de Pardina are grown in the USA these days.
And you couldn’t purchase them here anywhere! hahaha I have to order online to get them. It’s a strange world. 😀
Thank you for the recipes! I am a peregrina and military brat married to a veteran. I was looking for a sopa de ajo and saw your other beautiful Camino soups! I will be trying them all. It is a strange thing to think there will be no pilgrims this year.
We have so much in common! I’ve been thinking about the camino with no pilgrims. 🙁 When the time is right, I plan to return to it and walk together with new peregrinos. I hope you enjoy the soups. They are my favorite thing to make.