Alubias con Chorizo (White Bean and Chorizo Stew)

Method

1. 1

   Warm the olive oil in a large pot and brown the chorizo slices over medium heat until the oil turns red, about 3 minutes.

2. 2

   Add the onion and garlic and cook until soft, about 5 minutes.

3. 3

   Stir in the smoked paprika for 30 seconds, then add the canned tomato and cook down until jammy, about 5 minutes.

4. 4

   Add the white beans, bay leaf and stock, and bring to a gentle simmer.

5. 5

   Simmer uncovered, stirring occasionally and mashing a few beans against the side of the pot to thicken the broth, about 10 minutes.

   💡 Mashing a spoonful of beans is the shortcut to a thick, clingy broth without hours of cooking dried ones.

6. 6

   Discard the bay leaf, taste, and adjust the salt.

7. 7

   Ladle into bowls with crusty bread for scooping up the last of the broth.