Chorizo soup
Ingredients
- 500 grams of white beans
- Two or three 20-gram pieces of Chorizo Palacios
- A drizzle of olive oil
- 2 potatoes
- 1 small onion
- 3 or 4 cloves of garlic
- 1 red pepper
- 1 green pepper
- 1 ladle of tomato sauce
- A pinch of salt
- Water
This soup is a classic dish of Spanish gastronomy. A source of natural fibre, it is perfect to eat on cold, winter days. Chorizo Palacios is the ideal addition.
Method:
Recommendation: soak the beans overnight in plenty of water, that way they will cook faster.
Place a pot on the stove with plenty of cold water and add the beans, the potato cut into medium pieces and the chorizo. Put to one side. In a frying pan, add a drizzle of olive oil and lightly fry the finely chopped onion, garlic and peppers for about 5 minutes. When they start to go brown, add a ladle of tomato sauce.
Add this mixture to the beans and the two potatoes chopped into small pieces. Put it all in the pressure cooker and cook for 45 minutes. Once the beans and potatoes are tender, it is ready to serve.
Tip: If you prefer, the chorizo can be fried a little in the frying pan and added to the finished dish just before serving. If you have little time to cook, you can buy the beans ready cooked in a jar, add the fried vegetables and chorizo and in 10 minutes your meal is ready.
