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Alubias con jamón is a hearty, warming Spanish bean stew where tender white beans absorb the smoky essence of jamón serrano and the spiced fat of chorizo as they simmer in a rich, paprika-scented broth. Unlike French cassoulet, which relies on duck confit, the Spanish version derives its distinctive character entirely from air-cured ham and paprika-laced sausage. The dish appears in almost every regional variation imaginable, from the white beans of Cantabria to the giant pochas of La Rioja, yet the soul remains constant. A drizzle of raw extra virgin olive oil at the table elevates the already satisfying bowl.
Prep
15 min
Cook
105 min
Total
120 min
Servings
4 srv
Difficulty
Easy
Calories
380 kcal
For 4 serving(s)
Per serving
Soak dried white beans in cold water overnight; drain and rinse before cooking.
Heat olive oil in a large pot and saute diced onion, minced garlic, and red pepper until soft, about 8 minutes.
Add chorizo and jamón serrano cut into pieces, stirring until slightly browned and fragrant.
Stir in grated tomato and sweet paprika; cook until the tomato reduces into a thick paste, about 5 minutes.
Add the soaked beans, bay leaves, and enough cold water to cover by 4 cm.
Bring to a boil, skim the foam, then reduce to a gentle simmer and cook for 1.5 hours until beans are completely tender and the broth is silky.
Season with salt, remove bay leaves, and serve in deep bowls drizzled with extra virgin olive oil.
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