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    Home » Recipes » Instant Pot Bean Recipes

    Instant Pot Spanish Farm Beans (Alubia Blanca De La Granja)

    Published: Aug 27, 2019 · Modified: Dec 18, 2023 by Mike Vrobel · This post may contain affiliate links · 6 Comments

    Jump to Recipe
    A yellow bowl of alubia blanca beans with chorizo and a red sauce, with olive oil and smoked Spanish paprika in the background.

    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. Ready in under an hour, with 25 minutes of pressure cooking and a natural pressure release.

    I read it for the pictures.1

    Joanie Simon, YouTube food photographer extraordinaire, recommended Art Culinaire Magazine for food 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.

    A yellow bowl of alubia blanca beans with chorizo and a red sauce, with olive oil and smoked Spanish paprika in the background.
    Instant Pot Spanish Farm Beans (Alubia Blanca De La Granja)

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    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.)

    So, fire up the pressure cooker, sit back, and picture a pot of beans on a farm table in the hills of Galicia.

    (I like to think of this recipe as the Spanish version of my Instant Pot Ham and Beans, so if you're looking for the simple version, check out that recipe.)

    Jump to:
    • 🥫Ingredients
    • 🥘 Substitutions
    • 🛠 Equipment
    • 📏Scaling
    • 🤨 Soaking alubia blanca beans?
    • 💡Tips and Tricks
    • Instant Pot Spanish Farm Beans (Alubia Blanca De La Granja)
    • ☃️ Storage
    • 🤝 Related Posts
    • 💬 Comments

    🥫Ingredients

    • dried Alubia Blanca beans
    • olive oil
    • Spanish chorizo
    • Onion
    • Garlic
    • smoked Spanish paprika

    See recipe card for quantities.

    🥘 Substitutions

    Can’t find Alubia Blanca beans? Substitute Navy beans, or another small white bean.

    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. Or, if you're desperate, a smoked sausage like kielbasa.

    To make this a vegetarian recipe, skip the chorizo.

    Spanish smoked paprika (or any smoked paprika) adds a wonderful smoky taste to this dish, just like it says in the name. But, if you can't find it, go with regular paprika.

    🛠 Equipment

    A 6-quart pressure cooker. Pressure cooker dried beans are one of the key reasons I became a pressure cooker convert.

    📏Scaling

    This recipe scales down easily - cut everything in half if you don’t need as many beans, or have a 3-quart pressure cooker. Scaling up runs into space issues; if you have an 8-quart pressure cooker, you can double this recipe, but it’s too much to fit in a 6-quart pressure cooker.

    🤨 Soaking alubia blanca beans?

    I get the “to soak, or not to soak?” question all the the time. I started testing 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.

    That doesn’t mean you can’t soak the beans. They turn out fine, though the bean broth isn’t quite as full bodied. Soaked beans cook much quicker, 8 minutes at high pressure.

    💡Tips and Tricks

    • Salt your bean water! “Salt toughens beans” is a myth. Salting before cooking helps season the beans all the way through as they cook.
    • Try to buy beans from a store with lots of bean turnover. Beans dry out as they age, which makes them a little tougher to cook. This is one of the reasons I pay extra for Rancho Gordo Beans - they are always fresh. (Can I call dried beans fresh? Yes, yes I can.)
    • If your beans are still tough when the cooking time is over, especially any “floaters” at the top of the pot, you probably got some old beans. Give the pot a stir, lock the lid, and pressure cook the beans for another five minutes.
    • Simmer to thicken: If you have the time, and want thicker bean liquid, simmer the beans for 20 minutes after pressure cooking. I set my Instant Pot to Sauté mode adjusted to low, set the timer to 20 minutes, and leave the lid off to let the broth evaporate.
    Print
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    A yellow bowl of alubia blanca beans with chorizo and a red sauce, with olive oil and smoked Spanish paprika in the background.

    Instant Pot Spanish Farm Beans (Alubia Blanca De La Granja)


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 4 reviews

    • Author: Mike Vrobel
    • Total Time: 50 minutes
    • Yield: 6 cups of beans 1x
    Print Recipe
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    Description

    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.


    Ingredients

    Scale
    • 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

    Instructions

    1. 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.
    2. 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.
    3. 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.
    4. Serve: Ladle into bowls, serve, and enjoy!

    Equipment

    6-Quart Pressure Cooker

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    Flat edged wooden spoon

    Buy Now →

    Notes

    Want to soak your beans? Soak them overnight, then pressure cook for 8 minutes with a quick pressure release.

    • Prep Time: 10 minutes
    • Cook Time: 40 minutes
    • Category: Weeknight Dinner
    • Method: Pressure Cooker
    • Cuisine: Spanish

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    ☃️ Storage

    This recipe freezes well, in 2-cup containers, for up to 6 months. The bread crumb crust will get soggy, but still taste good.

    🤝 Related Posts

    Instant Pot Easy Braised Oxtail
    Instant Pot Pasta con Ceci (Pasta with Chickpeas)
    Pressure Cooker Lentil and Sausage Soup
    Instant Pot Snowcap Beans
    My other Instant Pot Pressure Cooker Recipes

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    1. No, really. ↩
    2. So. Much. Foam. ↩

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    More Instant Pot Bean Recipes

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      Instant Pot White Beans
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      Instant Pot Black Bean Soup
    • Instant Pot Baby Lima Beans
      Instant Pot Baby Lima Beans (from dry, no soaking)
    • A bowl of Instant Pot Pot Red Beans and Rice
      Instant Pot Red Beans and Rice

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    Comments

    1. Sarah says

      August 11, 2024 at 4:01 pm

      Absolutely delicious. Thank you for sharing this!

      Reply
      • Mike Vrobel says

        August 11, 2024 at 5:29 pm

        You’re welcome!

        Reply
    2. Janet says

      September 22, 2022 at 8:21 pm

      Thanks for ANOTHER wonderful recipe! Leaving a tip in your tip jar. 🙂

      Reply
    3. Tihana says

      August 17, 2022 at 12:44 pm

      Just made this with plant based chorizo sausage.I did soak the beans overnight, cooked for 10 minutes. Oh my goodness it is amazing, thank you so much for this great recipe.

      Reply
      • Mike Vrobel says

        August 18, 2022 at 6:39 am

        You're welcome!

        Reply
    4. Mike Vrobel says

      October 06, 2021 at 8:54 pm

      I made these beans again this weekend, and they are fantastic, if I must say so myself. 🙂

      Reply

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    Welcome to Dad Cooks Dinner!

    I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

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