00:10Welcome to Sagadolandia. Did you think you knew how to make beans with chorizo?
00:16Well, today I'm bringing you the ultimate version.
00:23Marinated ribs an hour before, an incredible sofrito, and 30 minutes in a pressure cooker.
00:30You're going to cry at how delicious they are.
00:34If you want to have the ingredients written down, here they are.
00:38Pause the video and take notes at your own pace.
00:43The secret to this dish starts long before you even turn on the stove.
00:48So don't even think about grabbing plain ribs and just tossing them in.
00:54I already have the ribs cut into pieces.
00:56If you have it whole, you need to break it up.
01:00I'm going to put it in a bowl and start adding flavor.
01:03First, a good splash of delicious olive oil.
01:08Here we're going to add plenty of garlic powder.
01:13We also add a fantastic touch, which is paprika.
01:17In my case, sweet paprika.
01:21And don't hold back. That's the highlight of the day.
01:24So add a generous amount.
01:28In fact, add a little bit more.
01:30Then, salt.
01:32To taste, don't be stingy.
01:35And once you have everything, all that's left is to mix it very well.
01:41So stir it until all the pieces have a completely uniform color.
01:51Ideally, you should leave it like this for a few hours to let it absorb.
01:56Flavor.
01:57But if you want to do it the day before, I'll tell you a secret.
02:01The final flavor of the broth gets even better.
02:07Put it in the fridge or refrigerator so it can rest.
02:12I've let the beans soak all night so they soften up properly.
02:19I'm going to use 300 grams of these beans that, as you can see, I have soaking in water.
02:28I put onion and garlic into the pot.
02:31I'm going to cook it in the same pot, but of course, on low heat.
02:37And this is the pressure cooker I'm going to use today.
02:41I pour a splash of oil in it.
02:44One onion, finely, finely chopped.
02:47Notice that I've chopped it into very small pieces.
02:49And also two or three cloves of garlic, chopped very finely.
02:53And I keep stirring it over medium heat, turning it from time to time.
02:59No rush, let them get that golden color and the sweet flavor of a good sofrito cooked slowly.
03:09When the onion is completely soft and cooked, it's time to quickly go to the fridge, grab
03:16that meat we've been marinating, and add it in.
03:23Nothing more to it than adding it in and making sure to use every last drop of flavor left in
03:30the bowl.
03:31So if you have a spatula, you'll get some extra flavor.
03:35Watch how I make the most of it.
03:39Then we keep turning it so it browns on all sides.
03:43You cut this into meat.
03:48We put the marinated ribs into the sofrito.
03:51We want to tang them so they get brown on the outside.
03:56And it starts releasing its juices.
04:03Body, that broth it releases is pure gold for the flavor.
04:10Then we drain the water from the beans.
04:14We drain them a little and put them in the pot as well.
04:19We're going to add the beans in and give them the final touch.
04:22Or maybe the second to last touch actually.
04:25So, two chorizos.
04:29We cover with plenty of water, enough so that it rises above, one or two fingers above the beans.
04:36And finally, we have to adjust the salt.
04:39You can add a lot, a little, or even leave it without salt and let everyone adjust it on their
04:46own plate at the end.
04:47That's whatever you prefer.
04:48I like to add a touch of salt now.
04:51Go overboard.
04:54Once you've adjusted the salt, put the lid on your pot and start cooking.
05:00This is underway.
05:05Today I press sofrito ribs.
05:09Good!
05:10Drained beans!
05:13Chorizos, we adjust the salt, cover with water and put the lid on.
05:18We are going to cook it here for 30 minutes.
05:21But remember that it's done as follows.
05:25The presser cooker always works like this.
05:28High heat!
05:32When you notice that the valve starts to release air, blowing hard, then you set it to medium-low heat.
05:40And you leave it for those 30 minutes.
05:44The valve is already releasing pressure.
05:47That means we count.
05:4930 minutes.
05:50And the beans are ready.
05:54And this is already cooked.
05:56To open the pot, you have to wait until the valve goes all the way down, so there's no pressure
06:01inside.
06:02Are you in a bit of a hurry?
06:04Well, you put it under the cold water tub.
06:07That will make the pot cool down quickly.
06:10And the valve will do this.
06:14See how the valve is down?
06:16Now I can open this beauty.
06:18Look!
06:20A perfect broth with some incredible beans.
06:22The meat cooked just right.
06:24And that special touch from the chorizo.
06:28Notice that this, the broth, has thickened on its own.
06:41The ribs just falls apart, and the chorizo gives it that amazing smokey touch.
06:46Here, in the big pot, things are done just the way I like them.
06:51So I serve it really, really hot.
06:53Do you also like it super hot?
06:57Or do you let it cool down a bit?
07:01And I'm not leaving here without serving myself a portion.
07:04If you have a little clay pot like this one, it goes perfectly with that beautiful rustic effect.
07:13Add beans, pour in plenty of broth, and also a couple of slices of chorizo to make it a complete
07:20dish.
07:24And if you like the recipe, subscribe to the channel, because more delicious soups and stews are coming.
07:31So what do you think? Does it look good? Would you try it with chickpeas? Subscribe!
07:38And tell me down below in the comments, what soup or stew do you make from time to time that
07:44everyone at home goes crazy for?
07:46I'm sure there's a magical recipe in your family that I don't know yet, and I'd be happy to learn
07:52it with you.
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