Basque Bean Soup
A hearty Basque bean soup packed with chorizo, ham hock, and smoky paprika, perfect for comforting gatherings and lovers of rich, savory flavors.
Ingredients
Instructions
- Rinse the small red beans and put them in a crock-pot.
- Cover the beans with ample water, allowing for expansion and leaving room for other ingredients.
- Soak the beans overnight.
- Add the diced onion, sliced chorizos, ham hock, olive oil, tomato sauce, beef bouillon, paprika, salt, and minced garlic to the crock-pot.
- Slow cook all day.
- Stir occasionally and add water as needed to reach desired consistency.
- Serve the next day.
Tips & Substitutions
For a richer flavor, consider using smoked paprika instead of regular paprika. You can substitute the chorizo with kielbasa for a different taste or omit it entirely for a vegetarian version. If you're short on time, canned beans can be used; just adjust the cooking time accordingly. To enhance the dish, add a bay leaf during cooking and remove it before serving.
Serving Suggestions
This hearty soup pairs beautifully with crusty bread or a simple green salad for a complete meal. A dollop of sour cream or a sprinkle of fresh herbs like parsley or cilantro can elevate the flavors. Consider serving it alongside Jolloff Rice Of West Africa for a delightful fusion experience.
Storage & Reheating
Store any leftover Basque Bean Soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in portions for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm on the stovetop over medium heat, adding a splash of water if it thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Basque Bean Soup contains roughly 243 calories, with 6g protein, 31g carbohydrates, and 11g fat. It is a good source of dietary fiber (18% of the Daily Value), iron (14% of the Daily Value), and protein (13% of the Daily Value). Note that it is relatively high in sodium, at 2014mg per serving (88% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of beans for this recipe?
Yes, you can experiment with other beans such as kidney beans or pinto beans. Just keep in mind that different beans may have varying cooking times, so adjust the soaking and cooking process accordingly to ensure they are tender.
Is it necessary to soak the beans overnight?
Soaking the beans overnight is recommended as it helps to reduce cooking time and improve digestibility. However, if you're short on time, you can use the quick soak method: boil the beans for 2 minutes, then let them sit for an hour before proceeding with the recipe.
Can I make this soup in a regular pot instead of a crock-pot?
Absolutely! You can cook this soup in a regular pot on the stovetop. Just bring the ingredients to a boil, then reduce the heat to a simmer, covering the pot, and cook for about 2-3 hours, stirring occasionally until the beans are tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).