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

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
Side dish
Main course
Mediterranean

Ingredients

Method