Rioja-Style Beans with Spanish Chorizo - Alubias a la Riojana
Warm, hearty, and packed with rich Spanish flavors, Rioja-Style Beans with 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.
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.