The chill has finally come to us, and right on time, I received a delivery of Rancho Gordo heirloom beans. Since I have had chorizo on my mind lately I just couldn’t wait to make this Chorizo Yellow Eye Bean Stew. There is a slight kick from the chorizo, just enough to warm your palate and belly. It’s a cheat way really to add some real depth, and heft. This is a stupidly simple recipe that is deeply satisfying.
To be clear, I am not endorsed by by one of the best bean growers in the world. I just love their beans.
There are a few flavor tricks that I would like to share with you. The first is to get a good char on your onions. This adds another layer of rich flavor. The rustic quality of this recipe just calls for it. So don’t be afraid to crank up that heat. I used water here for the sole reason that I didn’t have any stock. Using water was not a flavor deterrent, but a nice broth couldn’t hurt.
Low and slow is the way to cook your beans. I have tried to make beans in my beloved instapot with no real success. Maybe it’s me, but they tend to burst and get mushy. That said, 20 minutes in an instapot will get you going. After that you can turn on the slow cooker setting and let them finish off. Now THAT I have had a lot of success with.
A good ol’ pot of simmering beans on the back burner is really where it’s at though. Set those beans to cooking, then clean a closet, work on your taxes, do a workout. From time to time give them a stir. The warm cozy smell of a pot of beans is in and of itself worth the effort. Besides, it will conjure romantic thoughts of frontier women and fan the fantasy of thinking of yourself as a homesteader.
The last flavor trick is to finish off the beans with a squeeze of lemon or lime and a shave of parmesan. The acidity brightens everything up while the tangy parm just makes everything taste better.
Lastly, I ladled the beans right over some torn kale. You can add any type of greens you like directly into the pot if that’s your jam. The heat quickly wilts the kale and I like the freshness of that, not to mention the bright color.
In a medium pot over medium high heat, warm the oil then add your onions. Saute for3-4 minutes then add the garlic. Chop the chorizo and add that to the pot. Saute for a few minutes then add in your water or stock. Then add your beans, bring it all to a boil, then reduce to a simmer. Cook low and slow with the lid just askew until the beans are tender. Mine took about an hour and a half. Alternatively you can set your simmering beans into a crockpot and set on low for the afternoon. Serve your beans with a few torn kale leaves, a squeeze of lemon and a generous shaving of parmesan.
Ingredients
Instructions