Blanquillos con chorizo (white kidney beans with chorizo)

Ingredients

• 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

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Preparation

• 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.