Red beans with chorizo recipe
Winter has its own pull, inviting comfort and warmth, yet there’s still time to savor the season’s most beloved flavors. This dish leans into robust, steaming flavors and a satisfying heartiness, featuring red beans complemented by a generous touch of chorizo. It’s a hearty option that fits any day you crave something flavorful and nourishing, with flexibility to enjoy it beyond peak winter if desired.
Across Spain, red beans—cultivars like palmeña or red tolosana—offer a comforting, calorie-dense boost when needed. They pair beautifully with a range of ingredients, and chefs adapt the mix according to preference, creating a dish that feels both familiar and capable of surprises depending on what’s on hand.
This North-of-center staple supports a variety of accompaniments and, while it doesn’t demand elaborate steps, it rewards careful attention to technique. The method described here emphasizes a traditional approach that can be prepared without a pressure cooker, though it does take a bit longer to coax every flavor forward.
Red beans with chorizo recipe
Serves four people:
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350 grams red beans
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A clove garlic
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One large onion or leek
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One green pepper
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Red bell pepper
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Olive oil
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Salt
Preparation details
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Start by soaking the beans. The soaking duration varies with bean variety, but a practical guideline is about 10 hours in water.
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Next day, transfer the beans to a pot and add the chorizo. You can increase the meat with bacon or blood sausage if you like. Pour in enough water to cover the ingredients, cover the pot, and simmer over medium-low heat. Skim off the foam that forms as it begins to cook.
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Meanwhile, prepare a frying base. In a separate pan, heat oil and sauté minced garlic, onion, and chopped green pepper over low heat until everything is soft. Once ready, fold this mixture into the pot with the beans, stirring gently to combine.
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Season with salt and sprinkle in a touch of red pepper to lift the profile.
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Let the beans simmer until tender, guided by the soaking time and bean type. Without a pressure cooker, this approach gently unfolds the flavors over a longer period. Taste as it cooks and adjust seasoning if needed. When done, the dish can rest for a few hours or even be saved for the next day, where it often tastes even more satisfying as it melds overnight.
Note: While the plan favors a traditional stovetop method, the dish remains forgiving and welcoming to variations, inviting cooks to experiment with different sausage types or additional vegetables to suit the occasion.