Pork, Chorizo, Potatoes and Red Beans | Spanish Cooking Video

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: smoked sausage

Turkey chorizo is lower in fat, while smoked sausage is often more affordable.

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often less expensive.

Slice garlic.

Cut pork into small cubes.

Slice chorizo into half centimeter slices.

Heat a pan on high and add 1 tablespoon of olive oil.

Add the cubed pork to the pan and fry until sealed, turning occasionally.

Add the sliced chorizo to the pan and cook until slightly browned.

Add the sliced garlic to the pan and cook until fragrant, being careful not to burn it.

Add water to the pan to stop the cooking of the garlic and turn the heat down to medium.

Add 1 teaspoon of paprika and crumble in the meat stock cube, stirring until dissolved.

Peel and cube 1 large potato.

Add the cubed potatoes to the pan with a pinch of salt and mix.

Add more water to cover the ingredients and bring to a boil.

Once boiling, reduce the heat to medium and cover, cooking for about 20 minutes.

Check the potatoes after 10 minutes for softness.

Add 1 tablespoon of flour to thicken the stew, mixing well.

Add the drained red beans to the stew and mix.

Cook for an additional 15 minutes on medium heat, covered.

After about 40 minutes total, remove the bay leaf and check for doneness.

Turn off the heat and cover the pan, letting it sit for 5-10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens