3 cups dry white beans (soaked overnight)
250 g/1/2 lb bacon, diced
150 g chorizo, diced
1 medium onion, diced
2 ribs celery, diced
1 garlic clove, minced
1 tbsp. Pimenton (smoked paprika)
¼ cup red wine- optional
1 litre water/stock
2 bay leaves
4-5 sprigs each thyme & parsley
Soak white beans overnight Cover, dried beans with cold water and allow them to sit overnight on the countertop. This will reduce final cooking time. If you forget to soak the beans and don’t worry, it happens...place the beans in a pot of cold water, bring the beans up to a boil. Turn the heat off and allow beans to sit in the water for ½ hour before draining and cooking .
Render bacon over low heat. Cook bacon until fat has rendered out (or until it is good enough to eat) This step can take 10-15 minutes Stir in diced chorizo and cook 4-5 more minutes. The fat in the pan will turn a gorgeous yellow colour from the smoked paprika in the sausage. Remove bacon and sausage from the pan with a slotted spoon, leaving the fat in the pan.
Turn the pan up to medium heat and sweat the onion in the bacon fat, cook until softened (3-4 minutes) followed by celery (2-3 minutes) and garlic (30 seconds). If adding wine, add and cook until au sec (or the wine has completely evaporated. Add smoked paprika (20-30 seconds before adding the bacon and sausage back to the pan. Add soaked beans along with 1 ½ litres of fresh water or stock if using.
Add bay leaf and herb sprigs. Bring the beans to a simmer on the stove top. Cover with a tight fitting lid and bake in a 300F oven until water is absorbed and beans are soft. About 2 hours.
185 g soaked beans is the equivalent of 1 cup.
Sweat- means to cook in its own juices without