White Beans with Chorizo and Parmesan is a classic Croatian dish that has been passed down through generations. It is a hearty, comforting meal that is perfect for cold winter nights. The dish is made with simple, everyday ingredients that are easily accessible, yet it packs a punch of flavor.
The dish starts with dry white beans, which are a staple in Croatian cuisine. They are often prepared overnight or according to the instructions on the package to ensure they are fully cooked and have a creamy texture. The beans are then paired with a flavorful combination of diced chorizo, slow-roasted garlic, and a medley of vegetables such as carrots, celery, leeks, and shallots. The vegetables are sautéed in olive oil to bring out their natural sweetness, creating a perfect base for the dish.
The dish is then simmered in chicken stock for a few hours, allowing the flavors to meld together and the beans to absorb all of the delicious juices. The result is a rich and satisfying dish that is packed with flavor and nutrition. To finish, the dish is seasoned with salt, pepper, and herbs to taste, and served with grated parmesan cheese and a drizzle of olive oil on top.
In Croatian cuisine, beans are often paired with meat and the combination of white beans and chorizo is a perfect example of this. The dish is hearty and filling, making it a perfect meal for the colder months. It is also a great dish for entertaining as it can be made in large quantities and served as a main course.
White Beans with Chorizo and Parmesan is not just a delicious meal, but it also holds a significant place in Croatian culture and cuisine. It is a dish that has been passed down through generations and is a testament to the simplicity and beauty of Croatian cuisine. It is a dish that is easy to make, yet it is full of flavor, and it is a dish that will bring comfort and warmth to any home.
White Beans with Chorizo and Parmesan (Bijeli Grah s Chorizom i Parmezanom)
Selo Olive Oil
1 lb dry white beans
1 carrot, diced
1 celery stalk, diced
1 leek, diced
1 shallot, diced
1 head of garlic
2 tbsp extra virgin olive oil
1/2 lb chorizo, diced
4 cups chicken stock
Salt, pepper, and herbs (oregano, rosemary, chili pepper flakes) to taste
Grated parmesan cheese, for serving
Prepare the dry white beans according to package instructions or by soaking overnight.
Preheat the oven to 350°F. Peel and separate the cloves of garlic, and toss with 1 tbsp of olive oil. Wrap in foil and roast for 1 hour or until softened.
In a large pot or Dutch oven, heat 1 tbsp of olive oil over medium-low heat. Add the diced carrot, celery, leek, and shallot, and sweat until softened. Remove from the pot and set aside.
Turn the heat to high and add the diced chorizo to the pot. Cook for a few minutes until browned.
Add the cooked vegetables, white beans, and roasted garlic (squeezed out of its skin) to the pot. Pour in the chicken stock and bring to a simmer. Cook for 2-3 hours or until the liquid is mostly absorbed and the beans are well-cooked. If necessary, add more liquid to keep the beans from drying out.
Season with salt, pepper, and herbs to taste.
Serve with grated Parmesan cheese and a drizzle of olive oil on top.