Blanquillos con chorizo (white kidney beans with chorizo)

Main Dish
4 servings
15 min
45 min
Very Easy


Number of serving: 4
2 cups white kidney or cannelli beans (Dried)

3 large chorizos or mild Italian sausages

1/2 cup minced onion

1 cup chopped scallions

1 cup finely minced tomato

1 beef or pork bouillon cube

1 big carrot peeled and diced

2 medium white potatoes peeled and diced

3 garlic cloves

2 tablespoons tomato paste

1 tablespoon olive oil

1 teaspoon cumin

1/2 teaspoon turmeric

1/3 teaspoon smoked paprika

1 1/2 teaspoon salt or to your taste

black pepper


  • Wash the beans in cold water and remove the dirty. Soak with enough water overnight in a bowl or place in boiling water for 30 minutes.
  • Discard the soaking water and drain the beans. Place them in a pressure cooker with 5 cups of water, add the carrot, onion, garlic, bouillon, cumin and potatoes.
  • Seal the pressure cooker and cook in medium high for 25 minutes. You can cook them in a regular pot it will take about 2 1/2 hours.
  • While the beans cook, cut the chorizos in 1 1/2 inches chunks and heat the oil in a non stick frying pan over medium heat.
  • Fry the chorizo chunks until all surfaces are brown. Add the scallions and cook for 2 minutes.
  • Add the tomato, tomato paste, turmeric, paprika, and half of the salt and a pinch of black pepper. Cook for 5 minutes until it makes a thick sauce.
  • Once the beans are cooked for 25 minutes. Quick release the pressure and open the pot. Add the sauce and mix well.
  • Add the rest of the salt if needed. Cook in low heat for 10 minutes. Beans must be very tender and soupy.
  • Serve with withe rice and avocado.


Blanquillos con Chorizo (White kidney beans with chorizo), photo 1Blanquillos con Chorizo (White kidney beans with chorizo), photo 2


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