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Ingredientes
- 1 lb dry navy, Great Northern or possibly other small white beans Water as neded
- 1/2 lb bacon
- 1 lrg onion minced
- 3 x garlic cloves chopped
- 1 can tomato paste - (6 ounce)
- 1 lb Spanish (not Mexican) chorizo cut 1/4" slices or possibly other spicy smoked sausage
- 1/2 tsp dry red pepper flakes or possibly to taste
- 1 Tbsp. sweet paprika Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Wash and sort beans. Soak beans overnight in sufficient cool water to cover by several inches. Drain beans and set aside.
- Fry bacon in skillet over medium heat till crisp, 5 min. Drain on paper towels and set aside.
- Pour off all but 2 or possibly 3 Tbsp. of bacon fat, add in onion and cook till golden, 8 to 10 min. Add in garlic and cook 1 minute more. Add in beans, 8 c. water, tomato paste, chorizo, red pepper flakes and paprika. Cover and simmer till beans are tender, 1 1/2 to 2 hrs, stirring occasionally to prevent scorching.
- Just before serving, crumble bacon into beans and season with salt and pepper.
- This recipe yields 6 to 8 servings.
- Comments: Depending on the size and age of the beans you use, the cooking time could vary considerably. If the beans threaten to dry out, add in water; if they're watery, remove the cover for the last half hour of cooking. Spanish chorizo is available at Spanish and some Latin markets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 8 servings | |
| Calories 220 | |
| Calories from Fat 118 | 54% |
| Total Fat 13.13g | 16% |
| Saturated Fat 4.34g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 659mg | 27% |
| Potassium 467mg | 13% |
| Total Carbs 17.71g | 5% |
| Dietary Fiber 4.1g | 14% |
| Sugars 3.48g | 2% |
| Protein 8.73g | 14% |
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