Potaje de Alubias Blancas y Chorizo (White Bean and Chorizo Stew)
Potaje de Alubias Blancas y Chorizo (White Bean and Chorizo Stew)
Ingredients
For the Stew
- 2 chorizo, links, sliced 1/4-inch thick
- 2 tablespoons olive oil
- 1 onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 2 dried ñora peppers, destemmed and deseeded (or similar dried red peppers)
- 1 teaspoon sweet paprika
- 1 tablespoon tomato paste
- 1 3/4 cups water
- 3 1/2 cups cooked white beans, drained and rinsed
- to taste salt
- to taste black pepper
- 1/4 teaspoon nutmeg
For Garnish
- 1/2 blood sausage, link, sliced 1/4-inch thick (morcilla)
- as needed pickled green peppers, piparras
Instructions
- 1
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.
⏱️ 2 min
- 2
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.
⏱️ 3 min
- 3
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.
⏱️ 3 min
- 4
Stir in the sweet paprika, then add the tomato paste. Mix well, cooking for 1 minute to deepen the flavors.
⏱️ 1 min
- 5
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.
⏱️ 2 min
- 6
Add the drained and rinsed white beans and the previously sautéed chorizo slices to the pot. Stir to combine all ingredients.
⏱️ 1 min
- 7
Season the stew with salt and black pepper to taste, and stir in the nutmeg.
⏱️ 1 min
- 8
Bring the stew to a gentle simmer and cook for 5 minutes, allowing the flavors to meld and the stew to heat through.
⏱️ 5 min
- 9
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.
⏱️ 1 min
- 10
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.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Potaje de Alubias Blancas y Chorizo (White Bean and Chorizo Stew)
Ingredients
For the Stew
- 2 chorizo, links, sliced 1/4-inch thick
- 2 tablespoons olive oil
- 1 onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 2 dried ñora peppers, destemmed and deseeded (or similar dried red peppers)
- 1 teaspoon sweet paprika
- 1 tablespoon tomato paste
- 1 3/4 cups water
- 3 1/2 cups cooked white beans, drained and rinsed
- to taste salt
- to taste black pepper
- 1/4 teaspoon nutmeg
For Garnish
- 1/2 blood sausage, link, sliced 1/4-inch thick (morcilla)
- as needed pickled green peppers, piparras
Instructions
- 1
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.
⏱️ 2 min - 2
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.
⏱️ 3 min - 3
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.
⏱️ 3 min - 4
Stir in the sweet paprika, then add the tomato paste. Mix well, cooking for 1 minute to deepen the flavors.
⏱️ 1 min - 5
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.
⏱️ 2 min - 6
Add the drained and rinsed white beans and the previously sautéed chorizo slices to the pot. Stir to combine all ingredients.
⏱️ 1 min - 7
Season the stew with salt and black pepper to taste, and stir in the nutmeg.
⏱️ 1 min - 8
Bring the stew to a gentle simmer and cook for 5 minutes, allowing the flavors to meld and the stew to heat through.
⏱️ 5 min - 9
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.
⏱️ 1 min - 10
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.
⏱️ 1 min