• Spanish White Beans with Smoked Paprika and Chorizo


    4 Portions

    • Ingredients
    • Extra virgin olive oil
      ¼ cup
    • Spanish chorizo (such as Bilao), sliced ¼” thick
      ½ lb.
    • Onion, medium, peeled, minced
      1 ea.
    • Garlic cloves, peeled, minced
      3 ea.
    • Salt
      as needed
    • Ground black pepper
      as needed
    • Tomato paste
      ¼ cup
    • Pimentón dulce
      1½ tsp.
    • Pimentón picante
      ½ tsp.
    • Tomato, grated
      1 cup
    • Great Northern Beans, soaked overnight with a pinch of salt, strained
      1 lb.
    • Water
      1 qt.
    • Lemon peel, ½” x 2”
      1 ea.
    • Parsley, finely chopped
      2 Tbsp.
    • Bread slices, ½” pieces, grilled with olive oil
      12 ea.


    1. Heat oil in a large skillet over medium-low heat. Add chorizo and brown slightly, remove from pan.
    2. Add onions and cook until soft, about 10 minutes. Add garlic and cook until fragrant then season with salt and black pepper.
    3. Add tomato paste and cook until rust color, then add pimento and grated tomato. Cook and reduce juices until thickened, then add soaked beans and water. Bring to a simmer.
    4. Reduce heat to medium-low, cover, and cook until beans are tender, about 1 to 1 ½ hours.
    5. When the beans are very tender, add lemon peel, browned chorizo and salt, and simmer for 10 more minutes. There should be thick liquid and it should be the consistency of stew.
    6. Garnish with parsley and serve with grilled bread.