00:09Today, we're going to prepare some traditional beans with chorizo and potatoes, but we're
00:18going to make them in the Guaya Express so they'll be ready much faster.
00:28And look how good that broth looks.
00:30We're going to make a simple stew, but with a lot of flavor.
00:37This is a great time to pause the video, grab a pen and paper, and write down the ingredients.
00:45I think it's very important in this kind of recipe that you don't need any unusual ingredients
00:50and to use only ingredients that you most likely already have at home.
00:59Start by putting beans in a container.
01:01I do this the night before cooking.
01:04And yes, I used about 300 grams, a third of the package.
01:10Then I cover them with plenty of water, so I use a really big container.
01:15And we're going to leave them here to soak so they soften overnight.
01:20I like to prepare the beans the day before.
01:22I think that way when it's time to eat them, they're even, even better.
01:30For the sofrito, I'm going to chop half an onion.
01:33And notice that I cut it into very small cubes.
01:36First, I cut it into strips.
01:38And then I chop those strips so that I end up with cubes, really tiny ones.
01:46I do the same thing with two or three cloves of garlic.
01:53Once the garlic and onion are chopped, I move to the pot.
01:56In this case, a pressure cooker where I pour in a good splash of oil, medium heat.
02:02And there, I add both the onion and the garlic, and I'm going to stir it from time to time
02:10while it cooks, no.
02:15By preparing the sofrito well, the broth will have a lot more flavor afterward.
02:21I also use this moment to drain the beans, since we don't need the water anymore.
02:31For me, a good sofrito is only complete if I add a little bit of paprika.
02:40When you see that the onion is nice and soft, you can add an extra touch of flavor.
02:45I do it with paprika, about a tablespoon or so, and make sure to stir it quickly, because
02:52if you don't, it can turn bitter very easily.
02:56You mix it with the onion and the juices for a moment, and it's all blended together.
03:04Add about 100 or 150 milliliters of crushed tomato, and stir it as well so everything gets coated
03:13and reaches the same temperature.
03:20This is the moment when the kitchen starts to smell like a Sunday meal.
03:28After a couple of minutes, add salt to taste, to counteract the sweetness of the tomato, and
03:33to balance out the whole mixture.
03:37And let's make sure the beans are salted.
03:41Let's stir it through and, come on, we're almost done, you heard that right, beans go in.
03:49Just like before, we mix.
03:52Mixing and equalizing the temperatures is essential for even and perfect cooking.
04:00And today, of course, we can't go without the chorizo.
04:06Now we just need to give it one last stir, add a bay leaf, and the chorizos.
04:11Two will be enough.
04:15Power and flavor in equal parts.
04:19We already have almost everything inside that will turn this into a great stew.
04:24And this is where the pressure cooker is going to save us a lot of time.
04:31Now cover with water, making sure there's at least a finger's width above the beans.
04:36If it's two, even better.
04:40Stir so that everything gets evenly moistened.
04:45And that's it.
04:46You can go get the lid for your pressure cooker.
04:50In addition to putting the lid on, we'll turn the heat up to the maximum.
04:56But not the whole time, because we'll be keeping an eye here on the valve, waiting for it to start
05:01releasing pressure here.
05:05Once it builds up pressure, we're only going to cook them for about 20 or 25 minutes.
05:12When you see the valve rise and pressure comes out, you leave it on low heat.
05:17And let it cook slowly, then let it cool down.
05:21And that's it.
05:22It took about 20 or 25 minutes.
05:25I left it for 23.
05:31I love this moment of opening the lid.
05:34You see this, and you already know there's food here.
05:39Also, we're going to give it an extra touch today by adding potato.
05:43And I do it like this.
05:45Breaking it, I stick the knife in and pull.
05:51Very important, break the potato.
05:54Don't make a clean cut.
05:56By breaking it, it releases the starch, and it'll take the broth to another level.
06:02And I leave it for about 20 or 25 minutes over low heat so the potato falls apart.
06:09That's right, now I do it without closing the lid.
06:12I can leave it uncovered or, at most, place it on top to save a bit of energy, but keeping
06:18it open.
06:19This is one of those times when there's no need to rush, because we want the potato to
06:24become tender and the broth to get a bit of body.
06:31And then, I check that the potato is just right.
06:34So, let's do it.
06:36First, I mix it.
06:37That's always essential.
06:41And now, I'm going to get a spoon and a fork.
06:44And if I can break it with a fork, this is going to be amazing.
06:52See, who needs a knife?
06:56You can take it off the heat now and bring it to the table.
07:02Or, you can let it cool down, put it in the fridge, and reheat it the next day.
07:07Either way, it's just as amazing.
07:14And you have to add a bit of chorizo, because that's what everyone's looking for.
07:18Perfect.
07:22Serve yourself a generous bowl full with plenty of broth.
07:25And, of course, top it off with a piece of chorizo.
07:31It's essential to give it that extra touch.
07:36What? Do you feel like digging in?
07:42Mmm.
07:44So good. Simple recipe, but spectacular results.
07:52And the texture speaks for itself.
07:55Oh, my.
07:59And have one of these handy, because today's sauce is made for dipping again and again.
08:04And if you like dishes made for dipping bread or hearty, spoonable meals, this is for you.
08:10There are going to be more delicious recipes coming that you're sure to enjoy.
08:14And since we're here,
08:17what's your favorite hearty soup or stew?
08:22What's your favorite hearty soup or stew?
08:24What's your favorite hearty soup or stew?
08:28What's your favorite hearty soup or stew?
08:28What's your favorite hearty soup or stew?
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