Spanish White Beans with Smoked Paprika and Chorizo – The Bean Institute
Spanish White Beans with Smoked Paprika and Chorizo Chef Rebecca Peizer from The Culinary Institute of America prepares a flavor-packed Spanish white bean stew
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Grill pan
- Peeler
- Plate
- Serving bowl
Ingredients
- ¼ cup extra virgin olive oil
- ½ pound Spanish chorizo (such as Bilao sliced ¼” thick)
- 1 onion (medium, peeled, minced)
- 3 cloves garlic (peeled, minced)
- salt as needed
- ground black pepper as needed
- ¼ cup tomato paste
- 1½ teaspoon pimentón dulce
- ½ teaspoon pimentón picante
- 1 cup tomato (grated)
- 1 pound Great Northern beans (soaked overnight with a pinch of salt, strained)
- 1 quart water
- 1 lemon peel (½” x 2”)
- 2 tablespoons parsley (finely chopped)
- 12 slices bread (½” pieces, grilled with olive oil)
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