Also known as “Potaje de Alubias”, once you try this classic hearty Spanish dish it will become your favorite comfort meal all year round. This stew is based on vegetables and legumes, with a little kick from the chorizo. There are many variants to this dish found in Spain mainly because of the varieties and availability of fresh ingredients in each region of Spain. This is my interpretation of it, but I assure you that if my Spanish ancestors were still alive they would be very proud of it!
Prep time: 15min - Cook time: 45min - Total: 1hour
4 oz Spanish chorizo, cut into slices
1 (15oz) can Alubias or Cannellini beans
2 leeks, white part only, chopped
4 garlic cloves, grated
½ yellow onion, chopped
1 Spanish or cubanelle pepper, chopped
¼ cup parsley, finely chopped, plus more for garnish
2 cups chicken or beef stock
½ cup white wine
1 bay leaf
1 tablespoon “tomate frito" or tomato sauce
2 teaspoon Spanish “pimentón” or smoked paprika
2 tablespoons butter
3 tablespoons olive oil
Salt & Pepper, to taste
1 baguette, cut into slices, toasted in olive oil, optional
Strain and wash the beans.
Heat olive oil to medium-high on a large skillet or braising pot, add onions, leeks, and pepper, cook until fragrant and translucent, 5-6 minutes. Add garlic and parsley and continue cooking until the bottom of the skillet start to get lightly brown, 3-4 minutes.
Add ¼ cup of the white wine, reduce heat to medium-low and let it simmer to evaporate all the alcohol, stirring constantly. Add 1 cup of the stock and stir to combine, let it simmer for about 5 minutes until sauce is reduced by half.
Add the butter and stir until butter is melted, remove from the heat, and transfer sauce to an immersion blender or high-speed blender. Let it rest for a couple of minutes. Once cooled blend until smooth and set aside.
In in the same skillet, sauté the chorizo over medium-high heat until brown, 3-4 minutes. (If chorizo is browning too fast or skillet is too dry add a bit of olive oil or a tablespoon of butter).
Once the chorizo is browned, add the “pimentón” and cook for 2 minutes. Then add the tomato sauce and cook for another 2 minutes, stirring constantly.
Reduce heat to medium-low and deglaze the pan by adding the remaining wine, making sure to scrape any brown bits on the bottom of the skillet. Add the remaining stock and mix to incorporate, simmer sauce for 3-4 minutes.
Add the bay leaf and blended sauce to the skillet, mix to incorporate. Add the Alubias, mix everything together very gently with a rubber spatula. (You want to work slowly to avoid breaking apart the beans.)
Let it all come to a simmer and cook for 5 minutes. Turn the heat off and cover for 10 minutes. (The Alubias are precooked, there is no need to cook for a long time, the goal is to make sure all flavors are incorporated) .
Discard bay leaf and serve warm, garnished with parsley and a toasted piece of bread.