White Beans (Cannellini) and Chorizo Stew Recipe

Made of flavors borrowed from the Motherland, this White Beans (Cannellini) and Chorizo Stew is a perfect symphony of spices.

Course Dinner, Lunch

Cuisine Spanish

Keyword cannellini alubias, cannellini beans in spanish, chorizo and white bean stew, spanish white beans recipe

Prep Time 8 hours 15 minutes

Cook Time 1 hour 20 minutes

Total Time 9 hours 35 minutes

Servings servings

Calories 383kcal

Author Clara Gonzalez

Soak the beans: Add enough water to cover the beans and soak overnight, or at least a couple of hours.
Remove the water and rinse the beans.
Boil the beans: Add enough water to cover the beans and boil until very soft, adding water as needed to maintain the same level.
It may take an hour or more in a regular pot, and up to 20 minutes in a pressure cooker. Separate the beans from the boiling water. Reserve both.
Sautee: Heat 3 tablespoons of oil over low heat. Add the chorizo, potatoes, thyme, garlic, onion, bell pepper, and carrot.
Cook stirring until the onions become translucent (3 to 5 minutes).
Cook beans: Add the beans, raise the heat to medium and cook while stirring for one minute. Add the water in which the beans were boiled, if it is less than 1 liter add fresh water.
Cook over medium heat until the vegetables are soft. Season with salt and pepper to taste.
Serve: Remove from heat and serve with white rice.

Judías in the Dominican Rep. are white beans, while in Spain it is the generic word for all beans. In English they may be known as Cannellini beans.