The genuine Beans with Chorizo sausage from Spain: Alubias con Chorizo.
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- čas přidán 8. 06. 2024
- Learn how to cook Spanish Beans with Chorizo sausage: Alubias con Chorizo.
Today I've reached Peñalba in the region of Aragón in northern Spain, for yet another authentic, local speciality: Beans with Chorizo sausage: Alubias con Chorizo.
Pete's Pans cooks all the greatest regional specialities, mostly "on location", with utmost regard for local authenticity, so please join me:
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I have no idea why the channel isn't going stratospheric in like and subscription .It's well written, well set , informative and entertaining. I particularly love all the regional Spanish episodes. I just wish I'd found you sooner . Thank you 😁
agree!
Love this simple rustic meal. Thank you Pete.
Two different watches were worn in this video, both nice.
Another interesting and well articulated vid…I have been binge watching these and I am hooked …👍
Muy bien. I will cook this wonderful dish to accompany my slow roast of pork shoulder. There will be crackle as well.
Dear Pete, thanks for this recipe. I will definitely be cooking it, but probably not until next winter. Spanish people really value their pulses-Fabada Asturiana and Pochas Riojanas are amongst my favourites as well as the myriad versions of lentejas (lentils). Keep up the good work. I think you should have a go at some hearty dishes from Asturias whilst enjoying a nice sidra bien estanciada!
My go to Channel on YT i Love it ❤
New Sub,love your simple hearty easy to follow recipes ,Bravo from Rainham Essex England
Thanks and welcome! Finally reached Rainham :)
Another wonderful video 🌺🌺🌺🌺💞💞💞
I will definitely give this one a go
Wonderful, looks hearty and delicious. Always like the trick of thickening the stews/soups with the puree- definitely no muss/no fuss Pete
Thanks for watching again Dawn. Appreciate your support :)
I’m making this tonight!
👍🏻 Excellent!
Nice one, thanks Pete!
a simple but mouthwatering dish Pete, pork and beans is such a great combination
With a little bread or white rice then we are talking. Looks good, cheers.
Quite right!
I am trying this recipe later today. I am using chorizo fresco. To add an extra dimension I will add a couple of rehydrated Nora peppers, chpooed
Hi Pete, I haven’t made many comments recently, but have quietly appreciated all your offerings as they come out, and said ‘yes, this is how it should be done’; this this latest of your splendid offering has so many things going on all sorts of levels: firstly a challenge - the chorizo you are using looks to me like a cured version, not fresh ( I may be wrong and mea culpa if that is so); secondly, I now realise that Spain really knows how to appreciate and love beans as I do (hitherto I had l looked to Italy as the ‘mangiafagoli’); thirdly, how many felicitous touches you bring to your video making, putting aside the beautiful settings, such as the shot of the cat and the dog joined in envy for what was in your pot, or that lovely funny shot of you walking along side a busy road, bean pot in hand. Bravo, mi valiente!!
Hey Andrew. Guilty as charged. The chorizo was cured - or semi-cured... I get confused myself and only researched the matter when putting the commentary to the video.
Yes beans are big in Spain, especially up north, which gives me a good idea for next winter: Fabada Asturiana.
So glad you like the B-roll on the video, and many thanks for tuning in again!
I noticed this too. So, to keep it traditional should it be curado chorizo or fresco?
@@stevemabey8137 Hey Steve. I'm not an authority (yet). Whatever you find in your supermarket I guess. Though the raw ones are obviously meant for cooking...
Very nice!
Yummy
Excelente!. I could use some Alubias to warm my bones here in Tokyo. BTW, I made arroz de pollo following your recipe tonight. It was a hit!
Delighted it went down well! Many thanks for your support :)
🔥superb!!
Going to try this one
Go for it! Thanks for tuning in again :)
Great fun as always. Production skills always getting finer. Adding to my white beans to do list!
❤
This looks great and I ll be trying it very soon. Your videos do inspire me to cook. Thank you.
Praise indeed! Many thanks for your kind comment :)
Like a very basic version of the Portuguese dish "Feijoada á transmontana"
Where's the link for the chorizo? Excellent recipe, love your channel. Yes I will make it again, I like this dish and make it a couple times a year.
just added! Thank you for your kind comment :)
Love this channel! QQ - what happened to the bean stock? Was that added to the pot off-camera?
ooops, yes. Needs a little bit of stock.
aways first the garlic
I would have lightly fried the chorizo first and used its fat for starting the frying process. Just saying.
The word Chorizo is very confusing. Different varieties with Spain. Then the Mexican stuff - totally different.
I know. I get confused just in Spain!
Hi Pete great channel, love it. Why can't I log onto you website 08/05/24
I don't know!
petespans.co/