Spanish Navy Bean Soup in a white bowl

Makes 8 servings

Ingredients

  • 1 lb 12 oz Great Northern beans 
  • 1 lb chorizo
  • 4 cups diced onion
  • 2 cups canned diced tomatoes
  • 1/2 cup olive oil
  • 1/4 cup garlic, minced
  • 1 tablespoon cumin seeds, toasted and ground  
  • 1 tablespoon paprika 
  • 5 bay leaves 
  • Kosher salt, as needed
  • Ground black pepper, as needed
  • 1 bunch Swiss chard, cut into 1-inch pieces
  • 1/2 cup chopped cilantro, plus more as needed for garnish
  • 8 poached eggs

Directions

  1. Cover the beans in enough water to cover. Set aside to soak overnight.
  2. Heat the oil in a saucepot over medium heat. Add the onion and cook until translucent, about 7 minutes. Add the tomatoes and cook, stirring occasionally, until the mixture forms a paste.
  3. Add the garlic and chorizo. Cook until the chorizo has browned and rendered its fat. Add the cumin, paprika, bay leaves, and a pinch of pepper.  
  4. Drain the beans and add to the pot. Add fresh water to cover the beans by 2 inches. Bring to a low simmer and cook until the beans are tender. Add more liquid as needed to keep the beans covered.  
  5. Remove the bay leaves and adjust the seasoning with salt and pepper. 
  6. Add the chard and cook until wilted, about 3 minutes. Stir in cilantro and adjust seasoning with salt and pepper.
  7. Serve the beans topped with a poached egg and garnished with cilantro.

CIA FOODIES

Stewed Portuguese White Beans, Chard, and Chorizo with Poached Eggs

Spanish Navy Bean Soup in a white bowl
Makes 8 servings

Ingredients

  • 1 lb 12 oz Great Northern beans 
  • 1 lb chorizo
  • 4 cups diced onion
  • 2 cups canned diced tomatoes
  • 1/2 cup olive oil
  • 1/4 cup garlic, minced
  • 1 tablespoon cumin seeds, toasted and ground  
  • 1 tablespoon paprika 
  • 5 bay leaves 
  • Kosher salt, as needed
  • Ground black pepper, as needed
  • 1 bunch Swiss chard, cut into 1-inch pieces
  • 1/2 cup chopped cilantro, plus more as needed for garnish
  • 8 poached eggs

Directions

  1. Cover the beans in enough water to cover. Set aside to soak overnight.
  2. Heat the oil in a saucepot over medium heat. Add the onion and cook until translucent, about 7 minutes. Add the tomatoes and cook, stirring occasionally, until the mixture forms a paste.
  3. Add the garlic and chorizo. Cook until the chorizo has browned and rendered its fat. Add the cumin, paprika, bay leaves, and a pinch of pepper.  
  4. Drain the beans and add to the pot. Add fresh water to cover the beans by 2 inches. Bring to a low simmer and cook until the beans are tender. Add more liquid as needed to keep the beans covered.  
  5. Remove the bay leaves and adjust the seasoning with salt and pepper. 
  6. Add the chard and cook until wilted, about 3 minutes. Stir in cilantro and adjust seasoning with salt and pepper.
  7. Serve the beans topped with a poached egg and garnished with cilantro.

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