Swear to the gods, cooking beans never turns out the same. Soak them 24 hours and put them in the pan and half of them are still hard hours into it. This is why every woman/man wants to crockpot cook their beans. I am just not a huge crockpot person. It takes the talent out of cooking or at least I kind of feel that way about it. My picture of smoked chorizo bean soup looks so red from the chorizo.
Today, I want to tell you how I cook beans and make sure that they do not turn out hard. The no fail method is soak them for 36 hours not 24 hours. Drain them a few times and replace the water. Give them plenty of room to grow in the water by putting them in a larger bowl with a lid.
After soaking, cook them for four hours and then let cool. Store them over night and cook for four hours again the next day. This allows for the oils and flavor to settle and you will have some of the best beans you’ve ever tasted. Adding a tad of liquid smoke really kicks in the flavor of the beans along with the bacon adding additional smoke flavor.
Smoked Chorizo Bean Soup
- 1 bag of white cannellini beans (soaked for 36 hours)
- 2 jalapenos; de-seeded and un-ribbed; diced
- 1 large white or yellow onion; diced
- 4 cloves of garlic; crushed
- 1 tube of pork Spanish chorizo
- 3 strips of bacon; diced
- 2 - 32 oz containers of beef broth
- 2-3 drops of liquid smoke
- 2 tablespoons Worcester sauce
- salt and pepper
- In a large bowl, soak beans for 36 hour replacing the water two to three times.
- In a large pot, add in onion, garlic, bacon, and jalapenos. Saute until onions are half way translucent. Add in chorizo and saute for about three minutes. Add in beans and broth; cover with water to ¾ of the pot. Add liquid smoke and Worchester sauce along with salt and pepper. Cover and cook on low heat for four hours. Let cool and refrigerate over night. Cook again four hours on low before you plan to serve.
- Serve with corn bread and top with cilantro or parsley.
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