Cantabrian Bean Stew (Alubias de Cantabria)

Step 1

Soak the dried caricos beans (or kidney or pinto beans) in fresh water overnight, be sure to use a large pot or pan as they will expand (around double) in size. (Note: see cooking notes below if you want to use canned Kidney beans). The next day, rinse the beans and add them to a large pot.

Step 2

In a large pot, cover dried soaked beans with stock and add the onion, garlic, chorizo ​​pepper, red and green pepper, and a splash of olive oil.

Step 3

Bring to a boil, then reduce heat to a simmer and cook uncovered for a couple of hours. Every 30 minutes, check liquid levels and add more cold water to keep the ingredients covered.

Step 4

Once ready, add remaining olive oil, paprika, and cumin and simmer for 15 minutes. Remove from the heat, season to taste with salt and pepper, and leave stew to rest for at least 1 hour (this helps the flavors meld).