How to make beans with chorizo. Ideal recipe to comfort on cold days

The Beans with chorizo They are a dish deeply rooted in the recipe books of Spanish gastronomy. It is a truly filling, warm and comforting dish, perfect to spread on a day like today, when the sky is cloudy and the sun barely peeks out.

This dish is also commonly known as Fabada, as this type of white beans is commonly called “fabes”. The best thing about this dish is that it does not require very complex ingredients and its preparation is extremely simple. Moreover, due to its broth nature, it is a recipe that will undoubtedly make you warm even on the coldest days.

Even if it is more common to find beans in broths and soups, we can also prepare them in salads and as a garnish. This legume is one of the tastiest and most versatile plant foods used in Spanish cuisine. In addition, it contains a large percentage of proteins, fibers and carbohydrates, higher than other legumes. Therefore, we recommend that you keep this product very present in your daily diet.

You can also try these other comforting recipes from bean soup: * Slow cooker tomato and bean soup

  • We must keep in mind that, to prepare this dish, we need to soak the beans overnight so that they are well swollen and hydrated. The next morning, drain the beans and wash them well. Put them in a saucepan and add enough water to cover them.

  • Put the saucepan over medium heat and bring to a boil. The beans will start to release “foam” and other impurities that we need to remove. Once you see that he has released all or most of them, we pass them through a colander, pour a jet of water under the tap.

  • When they are clean, we put them back in the pot. This time with the vegetables, bacon and chopped chorizo. Add the olive oil spray, the garlic and the two bay leaves.

  • We leave the fire to its maximum capacity. In this recipe, you won’t be able to leave the stew boiling while you’re doing other things; Pay close attention: as soon as the water starts to boil, we will pour a glass of cold water into the pot. This will help prevent overcooking and will help the beans retain their texture (otherwise they will lose their skin and start flaking). We have to repeat this ‘operation’ two more times.

  • After having ‘scared’ the beans three times, cover the pan and cook them over low heat for an hour and a half. The time will depend on the beans (the older they are, the longer it will take), the most convenient thing is to keep trying to find out the cooking point. You can also do this in a pressure cooker and give it 15 minutes.

  • We take a couple of tablespoons of stew with the vegetables and the cooking broth and blend them. We return this type of puree to the saucepan and mix for a couple of minutes so that our broth thickens.

  • We add a pinch of salt (not before) because our beans can harden if we season them too soon.

  • Intelligent! All that remains is to let them cool and you can serve them. We recommend that you take a plate or a deep bowl and enjoy.