What Are Carico Montañés Beans? 

The Carico montañés is the most sought-after bean variety in Cantabria and its price varies considerably depending on the area where it is grown. 

Typically, the sowing of this legume takes place in mid-May and has a relatively short growing time. The harvest typically begins in mid-September, but this can vary depending on the weather. During the hottest months, soil humidity is crucial and must be maintained to a high level. 

The legume is grown in a very small part of the Cantabria region, including the surroundings of Solares, Gama, Isla, Ampuero, Liendo, Guriezo, Cabezón de la Sal, and San Vicent. While it is the same variety of carico bean grown, there are subtle differences depending on the local climate. 

Are Carico Montañés Nutritious?

The Carico montañés is very nutritious and is considered something of a nutrient superstar! They are high in protein content (higher than kidney or other red beans). Like other legumes, Carico montañés beans are a great source of dietary fiber, various minerals, vitamins, and antioxidants. 

This all translates to beans being very good for you as they can help aid weight loss, promote gut health, reduce the chance of colon-based diseases, and moderate blood sugar levels.

Ingredient Substitutions

Carico Montañés Beans

Carico montañés is a legume of exceptional quality but grown only in a very small area within Cantabria, making it in high demand with limited supply. This makes it a little treasure, but they are very (VERY) hard to source outside of Spain. 

Alas, all is not lost. While the famed carico does have some unique flavor qualities, you can get a similar result when making this recipe with other bean varieties. 

We suggest trying this recipe with kidney beans or even Mexican Pinto beans. Both are readily available in most grocery stores and are usually cheap to buy. 

The main trick with this recipe is getting the right texture, and we have made it several times with kidney beans and it works great! A trick to getting that rich and creamy texture is simple. 

Cooking Tip to get the perfect texture

Once you have left your beans to simmer on low heat for a while, remove around half of the beans and set aside. Then mash the remaining beans and veggies with a potato masher or run them through a blender to get a smooth consistency. 

Return the other beans to the mix and stir them well. The result is a lovely creamy bean stew with a delicious texture and flavor! 

Dried or Prepared Kidney Beans?

There are two kinds of kidney beans you’ll find in the shops: Dried (uncooked) kidney beans and tinned ‘prepared’ kidney beans. Either will work for this recipe so don’t worry if you don’t have time to soak beans overnight.

When using dried kidney beans, you’ll need to soak them in water for 24 hours, rinse in some fresh water, and then boil them for 45 minutes. This will allow them to soften and be suitable for cooking. The same goes for carico beans. 

If using kidney beans from the tin or jar, they will be prepared and ready for cooking so there’s no need to soak them or boil them beforehand. Simply add them to the recipe and reduce the cooking time by around half (they tend to be very soft and will become extra mushy when cooked for 2 hours) and don’t cover them with water. We suggest adjusting the cooking time to 30-40 minutes when using tinned beans.

Seasoning and Spices

Chorizo pepper

The chorizo pepper is a variety of red pepper that is typically air-dried on strings. It is a common sight throughout Spanish villages where you’ll see vibrant strings of peppers hanging on balconies and terraces. In cuisine, the hydrated flesh is used in paste form. You can find jars of Choricero Pepper Paste sold in small jars, making it ideal for adding to recipes by the teaspoon. 

Spanish Sweet Paprika

Spanish Sweet Paprika is made from a sweet pepper called the Bola-(Capsicum annuum). The pepper has little to no heat and, once dried, is reduced to a very fine fragrant powder. 

There are two regions within Spain that grow the type of pepper used to make sweet paprika: Murcia and Extremadura. Both have the PDO (Protected Designation of Origin) quality certification on their peppers.

• Murcian Bola Pepper: Murcia paprika is made from dried and powdered red round Bola peppers. 
• Extremadura Bola Pepper. Perhaps the most famous for its use in the paprika called Pimenton de la Vera. 

Discover more about the different types of Spanish paprika in this Guide to Hot Paprika, Smoked Paprika and Sweet Paprika. 

Additions

Add some sweetness to this recipe by using some diced carrots. 1 large carrot is ideal. Add it to the stew with the peppers and onion. 

Add some diced celery for some freshness and variety of texture. 2-3 celery stalks (around 1.5c cups) is plenty. Add the diced celery to the stew with the peppers too.

Nutrition Facts