This hearty bean stew has its roots near the region of Ribera del Duero (the Duero river) which runs through the heart of Castilla. Serve it with a full-bodied red wine, like our Penescal. A hint for the cook: to brown the smoked sausage, simply cook it in a large skillet over medium heat with a bit of olive oil until golden brown all over.
- 1 tablespoon extra-virgin olive oil
- 1/4 pound bacon chopped
- 3 cloves garlic
- 1 small yellow onion finely chopped
- 1 tablespoon paprika, preferably Spanish
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 1/2 smoked sausage links browned and cut into chunks
- 4 cups white beans with their liquid
- 1 cup low-sodium chicken broth
- 1/2 chorizo or dry cured sausage cut into large chunks
Heat oil and bacon in a medium pot over medium heat and cook, stirring occasionally, until bacon is just crisp. Add garlic and onions and cook until lightly browned. Stir in paprika, thyme, salt and pepper, then add smoked sausage, beans and broth and simmer gently for 20 to 25 minutes. Add chorizo and cook for 5 minutes more. Season with salt and pepper and serve.
Per serving: 680 calories (410 from fat), 45g total fat, 15g saturated fat, 90mg cholesterol, 1300mg sodium, 37g carbohydrates (8g dietary fiber, 1g sugar), 30g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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