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In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced chorizo and sauté for 2 minutes until lightly browned. Remove the chorizo with a slotted spoon and set aside, leaving the rendered oil in the pot.

While the chorizo cooks, roughly chop the onion, garlic cloves, and dried ñora peppers. You can use a food processor for a quick chop, ensuring a slightly coarse texture, or chop by hand.

Add the chopped onion, garlic, and ñora peppers to the pot with the chorizo oil. Sauté for about 3 minutes until the vegetables have softened.

Stir in the sweet paprika, then add the tomato paste. Mix well, cooking for 1 minute to deepen the flavors.

Pour in the water. Using an immersion blender, carefully blend the mixture directly in the pot until it forms a smooth, flavorful sauce base. Alternatively, transfer to a regular blender and return to the pot.

Add the drained and rinsed white beans and the previously sautéed chorizo slices to the pot. Stir to combine all ingredients.

Season the stew with salt and black pepper to taste, and stir in the nutmeg.

Bring the stew to a gentle simmer and cook for 5 minutes, allowing the flavors to meld and the stew to heat through.

While the stew simmers, place the sliced blood sausage on a microwave-safe plate and heat in the microwave for 30-60 seconds, or until warmed through.

Ladle the hot white bean and chorizo stew into individual serving bowls. Top each serving with the warmed blood sausage slices and garnish with pickled green peppers (piparras). Serve immediately.


In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced chorizo and sauté for 2 minutes until lightly browned. Remove the chorizo with a slotted spoon and set aside, leaving the rendered oil in the pot.

While the chorizo cooks, roughly chop the onion, garlic cloves, and dried ñora peppers. You can use a food processor for a quick chop, ensuring a slightly coarse texture, or chop by hand.

Add the chopped onion, garlic, and ñora peppers to the pot with the chorizo oil. Sauté for about 3 minutes until the vegetables have softened.

Stir in the sweet paprika, then add the tomato paste. Mix well, cooking for 1 minute to deepen the flavors.

Pour in the water. Using an immersion blender, carefully blend the mixture directly in the pot until it forms a smooth, flavorful sauce base. Alternatively, transfer to a regular blender and return to the pot.

Add the drained and rinsed white beans and the previously sautéed chorizo slices to the pot. Stir to combine all ingredients.

Season the stew with salt and black pepper to taste, and stir in the nutmeg.

Bring the stew to a gentle simmer and cook for 5 minutes, allowing the flavors to meld and the stew to heat through.

While the stew simmers, place the sliced blood sausage on a microwave-safe plate and heat in the microwave for 30-60 seconds, or until warmed through.

Ladle the hot white bean and chorizo stew into individual serving bowls. Top each serving with the warmed blood sausage slices and garnish with pickled green peppers (piparras). Serve immediately.
