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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.
cups (1 pound) dried cranberry beans (see note), rinsed and drained
Kosher salt and ground black pepper
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.
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