Entree: Spain – Cantabria – Caricos con Chorizo (Stewed white beans simmered with Spanish chorizo)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 1 hr 30 min

Additional 8 hrs

Total 8 hrs 5 min

Ingredients

- 1 lb (454 g) dried caricos or large white beans
- 2 chorizo links, approx. 6 oz (170 g) each (approx. 12 oz/340 g total)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced, approx. 9 g
- 1 medium carrot, diced, approx. 3 oz (85 g)
- 1 medium ripe tomato, peeled and chopped, approx. 5 oz (140 g)
- 1/2 green bell pepper, diced, approx. 3 oz (85 g)
- 6 cups (1,440 ml) chicken or vegetable stock, hot
- 1 bay leaf (approx. 1 g)
- 1 tsp (2 g) sweet smoked paprika (pimentón)
- 1/2 tsp (1 g) hot smoked paprika or a pinch of cayenne (optional for heat)
- 1 1/2 tsp (8 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Place dried beans in a large bowl, cover with cold water and soak overnight (8–12 hours). Drain and rinse before cooking.
2. In a large heavy pot over medium heat, add 2 tbsp (30 ml) olive oil and brown the whole chorizo links on all sides, about 3–4 minutes per side. Remove chorizo to a plate and slice into 1/2-inch (1 cm) rounds once cool.
3. Add remaining 1 tbsp (15 ml) olive oil to the pot. Sauté the chopped onion, garlic, carrot, and bell pepper until softened and translucent, about 6–8 minutes.
4. Stir in the chopped tomato and cook 3 minutes. Sprinkle in the smoked paprika(s) and cook briefly to bloom the spice, about 30 seconds.
5. Add the drained beans, sliced chorizo (reserve a few slices for garnish if desired), bay leaf, and hot stock. Bring to a gentle boil, then reduce heat to low and simmer, partially covered, until beans are tender, about 1 to 1 1/2 hours. Stir occasionally and add more stock or water if needed to maintain a stew-like consistency.
6. When beans are tender, taste and adjust seasoning with salt and pepper. If the stew is too thin, simmer uncovered for 10–15 minutes to reduce. Remove bay leaf.
7. Serve hot in bowls, sprinkled with chopped parsley and the reserved chorizo slices alongside crusty bread.