I read it for the pictures.1 Joanie Simon, YouTube food photographer extraordinaire, recommended Art Culinaire Magazine for photo inspiration. And, boy, is she right – the pictures are art-film worthy, and the professional chef recipes are way beyond what I cook at home.2 But that doesn’t mean they can’t spark ideas. I noticed Rancho Gordo Alubia Blanca beans mentioned in in a high-end Judiones de la Granja recipe from MiniBar in Washington, DC. This quick mention led me down the path to this recipe – Instant Pot Spanish Farm Beans.
De la granja means “of the farm” – this recipe is the Spanish farmhouse version of pork and beans. The pork is dried Spanish chorizo; the beans are small white beans – try to get Alubia Blanca beans from Rancho Gordo if you can, but Navy beans make a good substitute. Add onions, lots of garlic, and a heaping helping of Pimenton de la Vera, Spanish smoked paprika. (Spanish smoked paprika is one of my favorite spices.)
To soak or not to soak, that is the question…
I started the recipe soaking the beans, but the Alubia Blanca beans are so small (and pressure cook so quickly) that I abandoned soaking and just cook them directly from dried.
So, fire up the pressure cooker, sit back, and picture a pot of beans on a farm table in the hills of Galicia. Enjoy!
Recipe: Instant Pot Spanish Farm Beans (Alubia Blanca De La Granja)Print
Instant Pot Spanish Farm Beans (Alubia Blanca De La Granja). A pressure cooked pot of pork and beans, Spanish style, with white Alubia Blanca beans, chorizo, and a big hit of Smoked Spanish paprika.
- 1 tablespoon olive oil
- 6– to 8-ounces Spanish dried chorizo, cut into ¼-inch thick rounds
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons Spanish smoked paprika (Pimenton de la Vera)
- ½ teaspoon fine sea salt
- 1 pound dried Alubia Blanca beans, sorted and rinsed
- 5 cups water
- 1 teaspoon fine sea salt
- Brown the chorizo: Heat the oil in the pot over Sauté mode (medium heat in a stovetop pressure cooker) until the oil starts shimmering. Add the chorizo and cook, stirring occasionally, until browned and crispy one one side, about 5 minutes. Move the chorizo to a bowl with a slotted spoon, leaving as much oil and fat behind as possible.
- Sauté the aromatics: Add the onion and garlic to the pot, and sprinkle with the smoked Spanish paprika and ½ teaspoon salt. Sauté until the onions soften, about 5 minutes, stirring and scraping the bottom of the pot with a flat edged wooden spoon to loosen any stuck bits of chorizo or onion. Add the chorizo and any juices in the bowl into the pot. Add the beans, pour in the water, and stir in the teaspoon of salt.
- Pressure cook for 25 minutes with a Quick Pressure Release: Pressure cook at high pressure for 25 minutes in both electric or stovetop pressure cookers (“manual” or “pressure cook” mode in an Instant Pot). Quick release any remaining pressure. (We’re quick releasing to rough up the beans and release some extra starch to thicken the cooking liquid.) Remove the lid carefully, opening away from you – even when it’s not under pressure, the steam in the cooker is very hot.
- Serve: Ladle into bowls and serve.
- Can’t find Spanish dried chorizo? Don’t use Mexican chorizo – it is a very different kind of sausage. Substitute a hard, dried sausage like a salami or sopresatta.
- Can’t find Alubia Blanca beans? Substitute Navy beans, or another small white bean.
- Want to soak your beans? Soak them overnight, then pressure cook for 8 minutes with a quick pressure release.
- Category: Weeknight Dinner
- Method: Pressure Cooker
- Cuisine: Spanish
Keywords: Instant Pot Spanish Farm Beans, Pressure Cooker Spanish Farm Beans
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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