Baby Beans & Chorizo
Navarra meets the dehesa
Baby green beans from Navarra, gently warmed with rendered chorizo ibérico, a touch of smoked paprika, and olive oil. The beans are a preserve — tender, delicate, already in oil. You're not cooking them; you're warming them in the smoky chorizo fat until every bean is coated. Ten minutes, four Iberico Club products.
Ingredients
- Finest Artisanal Chorizo Ibérico de Bellota | 1.1lb
- Gourmet Baby Beans in Olive Oil from Navarra. 12 oz Jar
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Premium Smoked Paprika from La Vera. 2.5 oz
Preparation
- Slice chorizo ibérico thin. Render in a pan with a splash of EVOO until the fat turns orange and edges crisp.
- Add minced garlic to the chorizo fat. Cook 30 seconds until fragrant.
- Add smoked paprika, stir briefly. Pour in baby beans with their oil. Warm gently 3-4 minutes — don't boil.
- Serve in a shallow bowl. Finish with a drizzle of fresh EVOO and crusty bread on the side.
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