Sunday, 29 August 2010

"Judias blancas con chorizo" White beans and chorizo stew

This is a classic in the Spanish "cocina", there are heaps of ways of make it but here I made the most simple one and delicious too. Vamos!
You need:
  • 300 g Lima Beans (Soaked overnight)
  • 1 or 2 Chorizos Sliced
  • 2 Carrots Sliced
  • 1 Potato diced
  • 1 Small Onion Chopped
  • 3 Cloves of garlic
  • 1/2 Red capsicum
  • 1 Spoon of Cumin
  • 2 Bay Leaves
  • 1 Tablespoon Spanish paprika ("Pimentón de la Vera")
  • 5 Sundried Tomatoes (Optional)
  • 2 o 3 Tbspoons of EVO Oil
  • Salt to taste
Put all the ingredients in a pot (I have used a pressure cooker), cover well (over 5 cms) with water and boil until the beans are tender.

If you use a pressure cooker, bring to boil first then take off the foam and close the lid. 
Bring to pressure and cook for 25min.(You may need to look the instructions of you pressure cooker for the right time, unless you have a Fagor Pressure Cooker)

A comer!


  1. Chai! I made this recipe last night. It was superb - even had enough for leftovers today. Yum yum. One question though, what sort of chorizo would you recommend? I made it with a cured very spicy chorizo from the supermarket, that I think was a bit too overwhelming. Do you have any particular type that you'd recommend? And how is Spanish paprika different from regular?

    - el robot

  2. Hi Nick! I'm very glad you like my fabada. The Spanish paprika or "pimentón" is thiner and more tasty than normal paprika. It's usually smoked. If the chorizo is very cured you should use just one or even half.
    You can also use a fresh or medium cured chorizo, I'm pretty sure you can find it in London.
    Hope this help! and thanks for doing my recipe and "llenar el huequito"