Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Cranberry Beans with Spanish Chorizo and Red Cabbage
This hearty dish is a simplified take on a Spanish dish called alubias rojas con sacramentos. Instead of using multiple varieties of cured pork, as is traditional, we use only chorizo and heighten the flavor of the beans by cooking them in chicken broth. We also add both sweet paprika and smoked paprika. Cranberry beans are approximately the size of kidney beans, but with a mottled reddish brown and white coloration; they’re also known as Roman beans or borlotti beans.
6
Servings
Tip
Don't use fresh Mexican chorizo, as it has a different flavor and texture. Dry-cured Spanish chorizo, which typically is sold in small links and is firm like salami, is the correct type of sausage for this recipe.
FAST: 1¾ hours
Slow: 7½ to 8 hours
35 minutes active
Ingredients
-
1⅓
cups (1 pound) dried cranberry beans (see note), rinsed and drained
-
Kosher salt and ground black pepper
Directions
-
01In a 6-quart Instant Pot, stir together the beans, 2 teaspoons salt, the baking soda and 6 cups water. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 5 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot. Using potholders, carefully remove the insert from the housing and drain the beans in a colander; return the insert to the housing. Rinse the beans under cool water; set aside. Select More/High Sauté on the Instant Pot. Add the oil and chorizo and cook, stirring occasionally, until the chorizo releases its fat and begins to brown, about 5 minutes. Add the onion and cook, stirring occasionally, until the onion is lightly browned, 6 to 8 minutes. Stir in both paprikas, the pepper flakes and oregano, then cook until fragrant, about 30 seconds. Stir in the broth and beans, then distribute in an even layer.
Reviews
December 26, 2025
One of my very favorites!
I love this recipe so hard! I make it all the time, specifically on instances where I want to feed friends something simple-ish, yet impactful. Serve with homemade bread and a big spinach salad and gosh, I am happy!
January 18, 2024
Versatile recipe with lots of potential
I made this recipe with not much time to spare and substituted with Christmas Lima beans. The result was still good. I really enjoyed the bean and cabbage combo and will experiment with the other half of the cabbage I have. This can be made vegetarian. I suggest thickening the broth by pureeing a portion of the beans or if you eat dairy adding some cheddar cheese.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
This soup is really delicious! Used Rancho Gordo beans.