I love what the Spanish call “cocina de cuchara” — stews, potages, and anything else that you need to eat with a spoon.

The problem with spoon food is that it takes a long time to make. And most recipes produce quantities that mean a single person is going to be eating them for days on end. Of course, canned versions are available, but rarely as good as the real thing.

For the last few days, I’ve been jonesing for white beans with chorizo, a classic that takes quite a while made the old-fashioned way. In a bit of culinary creative thinking, I have come up with a recipe that is as close to what abuela made as is possible in less than 20 minutes.

 

For two servings, you need:

  • 1 can or jar cooked white beans, drained and well-rinsed
  • 150 g. chorizo*, diced
  • 50 ml. water
  • 50 ml. tomato sauce
  • pinch oregano
  • pinch smoked paprika (Pimentón de la Vera**)
  • spoonful olive oil

Heat the oil in a pot and drop in the diced chorizo. Let cook 1-2 minutes, stir in the paprika, and add the other ingredients. Stir well, cover, and cook over medium heat approximately 10 minutes. Get out your spoon, slice a hunk of crusty bread, and enjoy.

*You really do want Spanish cooking chorizo for this. If you don’t have a market near you that sells it, go online. Latienda.com ships to the U.S. and Canada and to Europe.

**Also worth getting the real thing from Latienda.com. Many supermarkets carry smoked paprika, but there’s no substitute for Pimentón de la Vera.

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