Are you ready to transport your taste buds to the sun-drenched kitchens of Spain with a single bite? This extraordinary Beans and Chicos with Smoked Paprika recipe is about to revolutionize your cooking game! Imagine a dish so rich in flavor and history that it feels like a culinary time machine, blending traditional Spanish ingredients with a modern twist that will make your dinner guests beg for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 can black beans, rinsed and drained
- 1 cup chicos (dried corn)
- 1 tablespoon smoked paprika
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt to taste
Instructions
- In a large pot, soak the dried chicos in cold water for at least 2 hours or overnight to rehydrate them completely.
- Drain the soaked chicos and rinse thoroughly under fresh water.
- Heat a large skillet or Dutch oven over medium heat and add a splash of olive oil.
- Add the chopped onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Introduce the minced garlic to the skillet and cook for an additional 30-45 seconds, being careful not to burn the garlic.
- Sprinkle the smoked paprika over the onions and garlic, stirring to distribute the spice and release its aromatic oils.
- Add the rinsed and drained black beans and the prepared chicos to the skillet, stirring to combine with the onion and spice mixture.
- Pour in enough water or vegetable broth to just cover the beans and chicos, approximately 1-2 cups.
- Bring the mixture to a gentle simmer, then reduce heat to low and cover the pot.
- Cook for 25-30 minutes, stirring occasionally and adding more liquid if needed to prevent sticking.
- Season with salt to taste during the last 5 minutes of cooking.
- Remove from heat and let the dish rest for 5 minutes before serving to allow flavors to meld.
- Serve hot as a side dish or main course, optionally garnished with fresh herbs or a drizzle of olive oil.
Tips
- Chicos Preparation: Always soak dried chicos thoroughly to ensure they're fully rehydrated and tender. Overnight soaking works best for maximum softness.
- Paprika Power: Use high-quality smoked paprika (preferably Spanish) to achieve an authentic, deep smoky flavor. The quality of your paprika can make or break this dish.
- Low and Slow Cooking: Maintain a gentle simmer when cooking to help the beans and chicos absorb flavors without becoming mushy.
- Liquid Management: Keep an eye on the liquid level during cooking. Add more water or broth if the mixture looks too dry to prevent burning.
- Seasoning Technique: Add salt towards the end of cooking to prevent the beans from becoming tough.
- Resting is Crucial: Allow the dish to rest for 5 minutes after cooking to let the flavors meld and intensify.
- Serving Suggestion: Consider garnishing with fresh parsley, a drizzle of extra virgin olive oil, or a sprinkle of additional smoked paprika for extra flavor and visual appeal.
Nutrition Facts
Calories: 147kcal
Carbohydrates: 30g
Protein: 8g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
