Sunday, November 27, 2011

White Beans elevated with Spanish flavours


I was watching a food network show from Spain recently and they were making a recipe with white beans and Chorizo so I thought that would be a pretty good combination so I attempted my own version today. As I finished it I was watching Jamie Oliver who was also making white beans and he added a dash of red wine vinegar at the end so I tried that with and without the red wine vinegar and I have to say that it gave it a really great boost of flavour.

Here's what I did to make it:

No measurements ... experiment to your liking on quantities.. I didn't use a recipe so you shouldn't either. I just used an influence. That influence was Spanish flavours. I took a little trip to Spain in my kitchen today.

Starting off yesterday I soaked a couple of cups of white kidney beans in water over night.
I rinsed them a couple of times this morning and then drained them.

I sliced about a 3/4's of a Chorizo Sausage. I used a Mild one but if you like it spicier you can use a hot one.

I diced a white onion
I small diced one stalk of celery
2 cloves of garlic
Parsley
Cilantro
Bay Leaf
Dried Thyme
Paprika
Smoked Paprika
Salt and Pepper
Butter
Flour
Bacon Fat
Water or stock
Tomato paste for color

I first started off rendering off the sliced Chorizo Sausage. I went lightly on the browning but would recommend getting a bit of color on them. Then I added the celery and onion and cooked them until softened.
I added the drained white beans and then added some stock and water to cover.

I added a Bay leaf and some dried thyme.
Add salt and pepper to taste

I tossed in some chunks of Garlic but you can crush it and add it when you toss in the onions. I was going to pick them out but they are big enough to fish out if you don't want them.

There will be scum that rises to the top after you cook the beans for a bit so make sure you skim that off.

Add a lot of paprika and I added some smoked Paprika for a smoky flavour.

I also added some chopped cilantro and fresh parsley for a little fresh flavour.

Let the beans cook for about an hour.

Just before they are done in a seperate pan cook a roux mixture of butter, flour and more paprika and cook until it the flour is cooked a bit.
Mix that into the beans.

You could add wine to the beans if you like. I added about a tablespoon to the butter/flour mixture.

At the end I added about a half tablespoon of red wine vinegar.

Cook the beans until they are soft and tender and the juices are like a gravy instead of a soup.

You can be fancy and garnish with the cilantro and parsley but I just dished it up as is in a bowl.

The beans should be creamy like mashed potatoes in the middle and the sauce should be velvety and spicy but it can be as spicy as you like it depending on how hot the Chorizo is and how much smoked Paprika you add.

I have had the dried beans in my cupboard waiting for a great way to make them and I think this way really makes it work out great.

I have been wanting to find new recipes for beans so that it encourages me to eat them more since they are cheap and healthy. I hope this recipe inspires you to cook some beans up soon.

Give your beans a Spanish Kiss and Enjoy.

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