Homemade stew: White beans with vegetables and chorizo sausage

White beans with vegetables, chorizo sausage and iberian ham

Today I bring you a homemade and traditional recipe that is always liked, a homemade spoon dish: white beans with vegetables and chorizo and Iberian ham Sounds good, doesn't it? Well, you'll see when you try them!

The secret is to make a good sofrito and cook them over low heat, although I use the pressure cooker and they are done in half the time.

INGREDIENTS: ( 4 servings)

• 250 gr of dried white beans
• 2 good chorizo sausages
• 200 gr of Iberian ham cubes
• 3 garlic cloves
• 1 Italian green bell pepper
• 1 Italian red bell pepper
• 1 onion
• 2 carrots
• 3 tablespoons homemade style fried tomato
• 1 or 2 chili peppers
• 1 stalk celery
• 200 ml chicken broth
• 1/2 teaspoon cumin grains
• 1 teaspoon sweet paprika
• Water
• Olive oil
• Salt
• 2 bay leaves
• Optional : peppers

RECIPE ELABORATION STEP BY STEP:

1. The day before we soak the beans in plenty of water. I add a teaspoon of salt and a teaspoon of baking soda, which helps them to be more tender.
2. First we peel and chop the garlic cloves, and also the onion, peppers and celery.
3. In the pressure cooker, put a drizzle of oil, covering the bottom, about four or five tablespoons of oil. Heat and brown the garlic. Do not let it burn, otherwise it will be bitter. Then add one or two chilli peppers, and the chopped vegetables, a teaspoon of salt and stir. Let it poach over medium-low heat for fifteen minutes.
4. Meanwhile peel the carrots and cut into slices.
5. Then add the cumin and paprika, stir, and then the tomato and stir again so that everything is well integrated.
6. Now it is the turn of the ham and the chorizo that you have to cut into slices. Add it to the pot and stir.
7. Put the beans in a colander, and put them under the tap with cold water. Drain well and add them to the pot and stir again so that they are well soaked in the sofrito.
8. Pour the chicken broth, it could also be vegetable broth and then add a teaspoon of salt and water until the beans are well covered, about three fingers above (keep in mind that during cooking a lot of water will evaporate so we do not want them to be dry and not too liquid).
9. Put the bay leaf and close the pot. Turn the heat to maximum and when the signal goes up, or turn the knob, or start to make noise (each pot is different), important, lower the heat to half, medium-low heat and let cook for 45 minutes. Be careful, each pot is different, and it is not the same in vitroceramic, induction or gas, so this time could vary. What you can do, if you do not have practice with the times of your pot, is to cook for 40 minutes, let it cool down, taste and if they are still a little hard, close again and cook another 10 minutes or more.
10. When the time is up, you have to let it cool down, do not open the valve. That way it will continue cooking. And if when you open the valve it is a little runny, you can add a little water and stir and, importantly, try to see if it needs a little more salt.
11. When serving, it is delicious to add some chopped peppers on top. It adds a delicious touch.

This homemade spoon dish brings back memories to my childhood, to my grandmother who loved the white beans with vegetables and chorizo.

I remind you that you can receive my balanced and varied menus, a different one every week, and designed according to WHO recommendations, as well as the step-by-step recipes, which I publish every week on my instagram @cocinayviajes  , where you will also find many other recipes, as well as step-by-step videos on how to make them and a lot of recommendations of trips, restaurants, products, etc.

I encourage you to follow me to learn to eat well or better !

With all my love,

Mireia Alum