“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.
- 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
- 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 to taste.