Red Beans with Chorizo, Blood Sausage, and Piment d’Espelette

Name: Red Beans with Chorizo, Blood Sausage, and Piment d’Espelette
Yield: Serves 4
Cuisine: Spain
Ingredients: ¼ cup extra virgin olive oil; 2 medium onions, chopped; 4 or 5 ounces pork belly or salt pork; 2 tablespoons chopped fresh flat-leaf parsley; Coarse salt; 2 carrots, cut into 1-inch chunks; 1 green bell pepper, peeled and cut into ½-inch squares; ¼ teaspoon sugar; 1½ cups dried small red beans, preferably red nightfall or scarlet runner; Salt and freshly ground black pepper; ½ teaspoon piment d’Espelette (Spanish paprika); 1 teaspoon red wine vinegar; 6 ounces blood sausage, preferably Spanish morcilla con cebolla; 4 ounces fresh mild chorizo sausage; 2 teaspoons chopped garlic

Preparation info

Serves
4

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

The basis of this great pepper- and vinegar-scented Basque stew textured with pork sausages is the purplish alubia de Tolosa, one of the most coveted beans in Spain. Since alubias are difficult to find, I’ve substituted the earthy scarlet runner or the creamy red nightfall bean, in both cases achieving superb results.

It’s best to prepare this stew a day in advance and serve it after a gentle reheating. If you love beans as much as I do, you will not be disappointed.

Ingredients

Europe
Spain
Main course
Side dish
Mediterranean

Ingredients

Method