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Instant Pot

Cranberry Beans with Spanish Chorizo and Red Cabbage

6 Servings

FAST: 1¾ hours
Slow: 7½ to 8 hours 35 minutes active

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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.




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


  • 1⅓

    cups (1 pound) dried cranberry beans (see note), rinsed and drained

  • Kosher salt and ground black pepper


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Rachel D.
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.
Patricia D.

This soup is really delicious! Used Rancho Gordo beans.