Yields 4 servings of 4 ounces each
1 cup dry white beans (Cannellini or Navy beans)
* Note: Beans must soak for 24 hours
8 cups water
2 tablespoons vegetable oil
1 chorizo link, cut in rounds
½ Spanish onion, finely chopped
1 clove garlic, finely chopped
½ green bell pepper, finely chopped
1 Roma tomato, skin and seeds removed, and finely chopped
2 scallions, finely chopped
1 tablespoon fresh cilantro, finely chopped
½ teaspoon smoked paprika
8 ounces butternut squash, cut into small dice
1 medium carrot, cut into small dice
10 leaves green cabbage
Salt and pepper to taste
1. Soak the beans for 24 hours. Drain.
2. Place beans in a large pot with 8 cups of water and cook on medium heat for 25-30 minutes.
3. In a medium skillet, heat 1 tablespoon of oil and saute the chorizo for 1-2 minutes. Set aside.
4. Add the other tablespoon of oil. Saute onion for 2-3 minutes on medium-low heat. Add the garlic, green pepper, tomato and scallions and saute for 4 minutes. Lastly, add cilantro and cook for 1 more minute. Add the smoked paprika and some salt and pepper to taste.
5. Check the beans to make sure they are cooked “al dente.” Add the sauteed vegetables, the squash, carrot and some salt. Cook, covered, on low heat for about 15 minutes. Make sure that the broth thickens.
6. Now add the cabbage and the chorizo, and stir. Let cook for another 5 minutes. Serve with sliced French bread, or crackers if you prefer.
To learn more about me or my recipes, visit me at DenisseOller.com and at AARP, where I am a chef and nutrition expert.