We serve this hearty bean stew each year for our Winter Wine Club Party! It always hits the spot and pairs beautifully with our hearty red wines such as Malbec, Petit Verdot and La Colada red blend. Enjoy!
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
- 1 onion finely chopped
- 5 garlic cloves (pressed or chopped)
- 1 TBSP Spanish Smoked Paprika (Pimentón de la Vera)
- 2 15 oz cans white beans (or even better, soak your own the night before)
- 2-3 bay leaves
- 2 cups chicken broth
- 1 cup smoked ham hock broth
- ½ lb Lockeford sausage Linguicia (can substitute Spanish chorizo)
- 1 smoked ham hock (pre-cooked and picked-saving broth)-optional
Instructions
- If using dry beans, soak the night before. If using canned beans, rinse first.
- If using ham hock, cook the night before in a crock pot. Pick the meat and save the broth.
- Lightly sauté the onions and garlic in olive oil in a heavy duty pot.
- Lightly brown the linguica and add to onions/garlic.
- Add Pimentón or smoked paprika to the linguica/onion/garlic mix.
- Add broth, bay leaves and drained white beans to the mixture and simmer on low about 1 hour until beans are al dente.
- Serve with crusty French bread.
If you are lucky enough to go to Lockeford sausage, make sure to get their ham hock. It is honestly one of the best I’ve ever had!
Serve with warm crusty French bread and a bottle of Bokisch Tempranillo, Gran Reserva or Tizona Malbec!
