We soak the beans the previous night so they are hydrated. The next morning we drain the beans and wash them well under the tap. We put them in a saucepan and add enough water to cover them.
We take the saucepan to the fire and raise the boil. The beans will foam and impurities that we need to remove. To do this, we pass the beans through a strainer, rinse under the tap and return to the pot, this time with the washed and chopped vegetables. We also add the chorizo, oil, paprika and bay leaves.
We cover the whole with cold water and return to the fire. When the boil starts, add half a glass of cold water to cut off the cooking or “scare” the beans. We repeat the operation a couple more times. With this we get that the skins do not come off.
Once the beans have been scared three times, we cover the saucepan and we cook over low heat for an hour and a half or two hours. The time will depend on the beans (the older the beans, the more time they will need), it is best to try to get the point of doneness right.
We remove part of the vegetables (or all) from the saucepan and blend together with a little of the cooking broth. We return the resulting puree to the saucepan and cook for a few minutes so that the flavors amalgamate. It is at this time when we add the salt, not before. Legumes tend to harden if we season at the beginning of the process.
Can be done in pressure cookerIn this case, we skip the step of “scaring” the beans and the cooking time is reduced to 30 minutes from when the steam begins to come out through the valve (in position 2).