• Prep Time
    40 Mins
  • Cook Time
    0 Mins
  • Total Time
    40 Mins
  • The base number of servings for this recipe is 6
    OK

    Red Bean, Chorizo, and Short Rib Stew

    If there is one dish that describes my childhood winter weekends, it is this red bean stew. Every Saturday it simmered on my mom’s stove from early morning until early afternoon, when we would sit down at the table to enjoy our family lunch. Often we added chorizo, ribs, a slab of salty bacon, and sometimes stewed cabbage. This was serious comfort food. Because the stew is so nourishing and naturally gluten free, I continue to make it for my own family on chilly winter weekends and, I must admit, even well into spring. The red beans of Gernika or Tolosa are my favorites for it, but since they are nearly impossible to find in the United States, you can use red calypso or pinto beans, which also work well. When cooking dried beans, it is important not to season them until the very end so that they remain tender. This stew cooks slowly, but it is worth the wait.

     

     

    Aran Goyoaga is a culinary-school graduate and a full-time food writer, stylist, and photographer. Her award-winning blog, Canelle et Vanille, receives millions of visits a year. Born and raised in the Basque region of Spain, she now lives in Jupiter, Florida, with her husband and two children.

     


    Ingredients
    12
    ounces
    heirloom red calypso or pinto beans
    3
    tablespoons
    Olive Oil
    1/2
    medium yellow onion (diced)
    1/2
    medium leek (diced)
    1/2
    medium green bell pepper (diced)
    1/2
    medium red bell pepper (diced)
    1
    medium carrot (peeled and diced)
    1 3/4
    teaspoons
    salt
    1
    tablespoon
    tomato paste
    1 1/2
    ounces
    spanish chorizo (sliced)
    12
    ounces
    grass-fed short ribs
    1
    medium russet potato (peeled and diced)
    1
    medium pink turnip (peeled and diced)
    Directions
    Place the beans in a large pot and cover them with 2 inches of cold water. Soak the beans overnight. The following day, make sure the beans are still covered by 1 inch of water, topping it up if necessary. Place the pot over medium-high heat and bring the water to a low simmer.
    In a separate large cast-iron pan, heat the olive oil and add the onion, leek, peppers, and carrot. Add 1/2 teaspoon of the salt and cook the vegetables for 5 minutes or until soft but not brown. Add the tomato paste, chorizo, and short ribs.
    Add the beans with their simmering water to the cast-iron pan. Bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 11/2 hours.
    Add the diced potato and turnip and cook for another hour or until the beans are tender. Season with the remaining 11/4 teaspoons salt and adjust the amount of liquid by adding more water if needed. Serve warm.
    TIP: To cut down the cooking time, use canned pinto beans and omit the short ribs, which take longer to cook. Make sure to rinse the beans under water and add 4 cups (1 L) of water after the potato and turnip are incorporated. Cook the stew for 30 minutes and serve.
    Reprinted With Permission From Small Plate, Sweet Treats. Copyright Aran Goyoaga. Reprinted with permission by Little, Brown and Company.

    The base number of servings for this recipe is 6
    OK

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