Rioja-Style Beans with Spanish Chorizo – Alubias a la Riojana
Warm, hearty, and packed with rich Spanish flavors, Rioja-Style Beans with Spanish Chorizo is a classic dish from northern Spain that celebrates the simplicity of rustic cooking. Known locally as Alubias a la Riojana, this comforting stew combines tender white beans—or fresh pochas when in season—with smoky Spanish chorizo and a silky paprika-infused sauce.
Whether you’re preparing a cozy weeknight dinner or hosting a Spanish-inspired feast, this traditional recipe brings the authentic taste of La Rioja right to your kitchen. Best of all, it’s easy to make and perfect for batch cooking or meal prep.
This recipe makes a delicious main meal for 2-3 people, however, it can easily be bulked up by adding a few more beans. Serve with lots of crusty bread and a glass of Spanish Rioja wine for the ultimate Spanish experience.
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Serving:
Main for 2-3
Ready in:
Under 1 hour
Skill level:
Easy
Serve with:
Bread
How to Make Riojan-Style Beans with Spanish Chorizo
Ingredients
- 1 jar White beans (400g) – Or Pochas if you can source them
- 3 links of chorizo
- 1 small onion, diced fine
- 2 garlic cloves, minced
- 1-2 Piquillo Peppers (for the sauce)
- 100 ml of tomato cooking paste (or homemade sofrito)
- Extra Virgin Olive Oil
- Salt and pepper to taste
- 1 tsp of La Dalia Spanish Sweet smoked paprika
- 1 bay leaf
- Fresh Parsley (for garnish)
- 1-2 piquillo peppers, sliced into strips (for garnish)
Note: If using fresh Pochas, you’ll need to boil them for about 30 minutes first. See notes below on how to prepare them.
Equipment
- Wooden cutting board
- Chef knife
- Cooking Tongs
- Large pot with lid (if boiling the Pochas)
- Stainless Steel Pan
- Blender or food processor
- Spatula
- Ladle
- Potato masher – optional
Instructions
Step 1 – Prepare sauce
- Brown the onion with a little olive oil for 5 minutes, then add the garlic and fry for another minute or two (until fragrant). If using green pepper, add it now.
- Next reduce the heat to low and add the tomato paste, sweet paprika, and seasoning. Mix and then add the bay leaf. Simmer for around 15-20 minutes.
- Note: If sauce is looking dry, add a splash of water or stock.
Step 2 – Puree sauce and add beans
- Remove the bay leaf.
- Add sauce ingredients to a food processor and buzz for 1 minute or until smooth.
- Return the smooth pureed sauce to the pan with the beans and simmer for 10 minutes.
- While beans simmer in the sauce, move onto the next step.
Step 2 – Fry chorizo
- In a small fry pan over a medium-high heat, add some olive oil and pan fry the sliced chorizo for 2-3 minutes or until you see the paprika infused oil release from the chorizo.
- Meanwhile, slice the piquillo pepper into thin slices.
Step 4 – Serve
- Ladle some of the beans and sauce into a bowl.
- Add a few slices of cooked chorizo on top of the beans.
- Garnish with a few strips of piquillo pepper.
- Drizzle some of the paprika-infused chorizo oil over the beans and chorizo.
- Top with a sprig of fresh parsley, and serve!
- Buen provecho!
Serving Suggestions
- A side of crusty country bread to soak up the sauce
- A simple green salad with a light vinaigrette
- A platter of Spanish cheeses for a true tapas spread
Origin of this recipe:
Every time the weather starts to cool, I crave warm, hearty Spanish stews much like this one. The combination of creamy white beans and rich smoky chorizo is hard to beat.
This recipe is an adaptation of Karlos Arguiñano recipe called Pochas a la Riojana (see his wonderful cookbook Cocina de 10, page 213), where he uses Pochas, a type of white beans “pochas” that are removed from the pod and cooked without being allowed to dry.
Pochas
Unfortunately, Pochas are notoriously difficult to source outside of Spain as they are only usually grown in gardens in northern regions of spain during a relatively short season that begins in May and ends in September. Of course they are also typically prepared fresh (not jarred or dried), making them even more difficult for export.
For this reason, I decided to give this recipe a try with a jar of plain white beans (Alubias here in Spain), and I must admit, I was very pleased with the result. The good news is now, with this recipe in hand, you can convert a pantry staple into something quite extraordinary. I hope you enjoy it as much as I did.
Looking to discover more fantastic Riojan recipes? Look no further than our complete Rioja Foodie Guide!
Pro Cooking Tips for Perfect Rioja-Style Beans and Chorizo
1. Use High-Quality Spanish Chorizo
The chorizo is the star of this dish, so choose a good-quality Spanish chorizo.
- Mild (dulce) chorizo adds a rich smoky flavor without heat.
- Spicy (picante) chorizo brings a little extra kick.
Avoid pre-cooked chorizo when possible—raw, cured chorizo gives the sauce deeper flavor and releases more paprika-infused oil.
2. Fresh Pochas = Next-Level Creaminess
If you can source fresh pochas, use them instead of jarred beans.
- Fresh pochas have a naturally creamy texture and a delicate flavor that dried or canned beans can’t quite match.
- If you only have jarred beans, lightly mash a portion of them before adding to the sauce to mimic that creamy consistency.
3. Build Flavor Slowly
Take your time sautéing the onion and garlic at the beginning.
- Cooking them slowly over medium heat helps release natural sweetness and forms a rich base for the sauce.
- Adding paprika after the heat is lowered prevents it from burning, which can turn the dish bitter.
4. Deglaze for Extra Depth
Before adding the tomato sauce, deglaze the pan with a splash of dry white wine or sherry.
- This lifts all the flavorful bits stuck to the pan and adds a subtle tang that balances the richness of the beans and chorizo.
5. Balance the Sauce Thickness
If the sauce gets too thick while simmering, add a splash of stock or water to loosen it.
- Conversely, if it’s too thin, let it simmer uncovered for a few extra minutes to reduce and concentrate the flavors.
6. Garnish Like a Pro
Don’t skip the garnish! The final touches add flavor, texture, and visual appeal:
- Piquillo peppers for a sweet, smoky bite.
- A drizzle of chorizo oil for richness.
- Fresh parsley for color and freshness.
7. Make Ahead for Even Better Flavor
This dish tastes even better the next day as the beans absorb more of the smoky chorizo and paprika flavors.
- Store in an airtight container in the fridge for up to 3 days.
- Gently reheat on the stove, adding a splash of water or stock if needed.
Discover Spanish Chorizo
Spanish chorizo is a cornerstone of traditional Spanish cuisine, celebrated for its bold, smoky flavor and deep cultural roots. There are many regional varieties across Spain, but they generally fall into three main categories: cured (hard), semi-cured, and fresh (raw) chorizo.
For this Rioja-style beans and chorizo recipe, we use fresh Spanish chorizo (chorizo fresco). This type comes in sausage links and must be fully cooked before eating. As it cooks, the chorizo releases a vibrant, paprika-infused oil that adds incredible depth of flavor and a beautiful reddish hue to the dish.
While cured Spanish chorizo is the most common type exported worldwide, it’s best enjoyed sliced and eaten as is, rather than cooked. Cured chorizo tends to firm up when heated and can lose some of its rich, savory flavor.
Cooking with fresh chorizo brings out the best in this recipe. As the chorizo roasts with the beans and other ingredients, it infuses the dish with smoky, slightly spicy notes that are signature to authentic Spanish cuisine.
Want to learn more? Check out our guide to different types of Spanish chorizo to explore which variety is best for your cooking needs.
Can Mexican Chorizo be used for this recipe?
You can use Mexican chorizo and make some adjustments:
- Add extra smoked paprika – Spanish chorizo typically has more paprika than Mexican, so adding extra to your dish will give it a more similar flavor.
- Add more garlic – Both types usually come with garlic but Spanish often has more. Check the packaging of your Mexican chorizo and if there’s no garlic, add ½ teaspoon of garlic powder while cooking.
Another thing to note is that Mexican chorizo will nearly always be spicier and contain chili. Traditional Spanish chorizo doesn’t have chili, although it can have a very mild heat from the smoked paprika.
More Chorizo Recipes
- One Pan Chicken with Chorizo and Potatoes
- Spanish Chorizo Chickpea Stew – Potaje de Garbanzos y Chorizo
- Easy 5-Ingredient Spanish Chicken Chorizo Dinner
- Chorizo in Red Wine Tapas Recipe (Chorizo al Vino Tinto)
- Sheet Pan Chicken Chorizo and Rice (Easy Weeknight Dinner Recipe)
- Mushrooms Stuffed with Chorizo and Garlic (Champiñones Rellenos con Chorizo)
- Easy Sheet Pan Chicken Thighs with Chorizo and Roast Veg
- Rioja-Style Potatoes with Chorizo (Patatas a la Riojana)
- Roasted Potatoes with Chorizo and Thyme
- Chicken Chorizo Chili One-Pot (Spicy Chili Recipe)
- Smoky Spanish chorizo stew with spinach and chickpeas
Paprika
The chorizo sausages will already have plenty of paprika in them, but we love to double down and add some extra paprika for flavor and color. When it comes to paprika to use, we love Spanish paprika, but you could also use a smoky paprika.
Read more about the different types of paprika: Your Guide to Hot Paprika, Smoked Paprika and Sweet Paprika
What are Pochas?
Here in Spain, we normally call white beans “pochas” when they are removed from the pod and cooked without being allowed to dry. They have a spectacular flavor and we can prepare them in different ways!
They are called “pochas” because of their pale color and are usually grown in gardens in Álava, Navarra, La Rioja, and Asturias, during the season that begins in May and ends in September.
How to Prepare Fresh Pochas
If using fresh pochas instead of jarred or canned beans:
- Bring a large pot of stock or water to a boil.
- Add the beans and cook for 30 minutes, ideally with a ham bone or piece of jamón to enrich the flavor.
- Once tender, drain the beans and they’re ready to use in your recipe.
Pro tip:
For extra creaminess, lightly mash about half the beans with a potato masher before adding them to the sauce.
Wine Pairing for Rioja-Style Beans and Chorizo
No dish from La Rioja would be complete without a glass of its world-famous wine. The smoky, savory flavors of chorizo and the creamy beans pair perfectly with a medium-bodied Rioja red wine, such as a Crianza or Reserva. These wines bring just the right balance of fruit, acidity, and subtle oak to complement the rich tomato and paprika flavors.
If you prefer white wine, try a crisp Rioja Blanco or a Viura (Macabeo), which will refresh the palate and cut through the richness of the stew. For a casual meal, a Spanish Rosado (Rosé) adds a fruity, bright note that works beautifully.
Nutrition Facts (Per Serving)
|
Nutrient |
Amount per Serving |
% Daily Value (DV)* |
|
Calories |
420 kcal |
21% |
|
Total Fat |
25 g |
32% |
|
Saturated Fat |
7 g |
35% |
|
Trans Fat |
0 g |
— |
|
Cholesterol |
50 mg |
17% |
|
Sodium |
950 mg |
41% |
|
Total Carbohydrates |
28 g |
10% |
|
Dietary Fiber |
9 g |
32% |
|
Total Sugars |
2 g |
— |
|
Protein |
18 g |
36% |
|
Vitamin A |
900 IU |
18% |
|
Vitamin C |
8 mg |
9% |
|
Calcium |
70 mg |
5% |
|
Iron |
4.2 mg |
23% |
*Percent Daily Values are based on a 2,000-calorie diet.
FAQs
Can I use canned beans instead of jarred beans?
Yes! You can substitute jarred beans with canned beans. Just be sure to drain and rinse them well before cooking. Jarred beans are softer and more traditional for this dish, while canned beans may need a slightly longer simmer to achieve the same texture.
What type of chorizo works best for this recipe?
For authentic flavor, use fresh Spanish chorizo (chorizo fresco). It releases a rich, paprika-infused oil as it cooks, which enhances the flavor of the beans. Avoid using cured chorizo, as it tends to dry out when cooked.
Can I make Rioja-style beans ahead of time?
Absolutely! This dish tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days, then gently reheat on the stove.
Is this recipe freezer-friendly?
Yes. Let the dish cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
What can I serve with Rioja-style beans and chorizo?
This hearty dish pairs beautifully with crusty bread, a green salad, or roasted vegetables. It also goes well with a bold Spanish red wine, such as Rioja.
Rioja-Style Beans with Spanish Chorizo - Alubias a la Riojana
Equipment
- Wooden cutting board
- Chef knife
- Cooking Tongs
- Large pot with lid (if boiling the Pochas)
- Stainless Steel Pan
- blender or food processor
- Spatula
- Ladle
Ingredients
- 1 jar White beans 400g - Or Pochas if you can source them
- 3 links of chorizo
- 1 small onion diced fine
- 2 garlic cloves minced
- 1-2 Piquillo Peppers for the sauce
- 100 ml of tomato cooking paste or homemade sofrito
- Extra Virgin Olive Oil
- Salt and pepper to taste
- 1 tsp of La Dalia Spanish Sweet smoked paprika
- 1 bay leaf
- Fresh Parsley for garnish
- 1-2 piquillo peppers sliced into strips (for garnish)
- Note: If using fresh Pochas you’ll need to boil them for about 30 minutes first. See notes below on how to prepare them.
Instructions
Step 1 - Prepare sauce
- Brown the onion with a little olive oil for 5 minutes, then add the garlic and fry for another minute or two (until fragrant). If using green pepper, add it now.1 small onion, Extra Virgin Olive Oil, 2 garlic cloves
- Next reduce the heat to low and add the tomato paste, sweet paprika, and seasoning. Mix and then add the bay leaf. Simmer for around 15-20 minutes.1-2 Piquillo Peppers, 100 ml of tomato cooking paste, 1 tsp of La Dalia Spanish Sweet smoked paprika, 1 bay leaf, Salt and pepper to taste
- Note: If sauce is looking dry, add a splash of water or stock.
Step 2 - Puree sauce and add beans
- Remove the bay leaf.
- Add sauce ingredients to a food processor and buzz for 1 minute or until smooth.
- Return the smooth pureed sauce to the pan with the beans and simmer for 10 minutes.1 jar White beans, Note: If using fresh Pochas
- While beans simmer in the sauce, move onto the next step.
Step 3 - Fry chorizo
- In a small fry pan over a medium-high heat, add some olive oil and pan fry the sliced chorizo for 2-3 minutes or until you see the paprika infused oil release from the chorizo.3 links of chorizo
- Meanwhile, slice the piquillo pepper into thin slices.
Step 4 - Serve
- Ladle some of the beans and sauce into a bowl.
- Add a few slices of cooked chorizo on top of the beans.
- Garnish with a few strips of piquillo pepper.
- Drizzle some of the paprika-infused chorizo oil over the beans and chorizo.1-2 piquillo peppers
- Top with a sprig of fresh parsley, and serve!Fresh Parsley
Notes
What are Pochas?
Here in Spain, we normally call white beans "pochas" when they are removed from the pod and cooked without being allowed to dry. They have a spectacular flavor and we can prepare them in different ways! They are called "pochas" because of their pale color and are usually grown in gardens in Álava, Navarra, La Rioja, and Asturias, during the season that begins in May and ends in September.How to Prepare Fresh Pochas
If using fresh pochas instead of jarred or canned beans:- Bring a large pot of stock or water to a boil.
- Add the beans and cook for 30 minutes, ideally with a ham bone or piece of jamón to enrich the flavor.
- Once tender, drain the beans and they’re ready to use in your recipe.
For extra creaminess, lightly mash about half the beans with a potato masher before adding them to the sauce.
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