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A ladle of braised cranberry beans with chorizo being held above a bowl.
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5 / 3 votes

Braised Cranberry Beans with Chorizo

These braised cranberry beans with chorizo are a comforting one-pot meal that can be made in your Instant Pot.
Prep Time30 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 50 minutes
Course: Mains
Cuisine: Spanish
Servings: 6 to 8 servings
Calories: 510

Equipment

  • 6-quart Instant Pot or equivalent electric pressure cooker

Ingredients

  • 2 1/4 cups (1 lb) dried cranberry beans* (also known as borlotti or Roman beans), rinsed and drained
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon baking soda
  • 6 cups water
  • 2 tablespoons extra-virgin olive oil
  • 6 ounces Spanish chorizo*, casing removed, quartered lengthwise, and sliced 1/4 inch (6 mm) thick
  • 1 large (10 1/2 oz) yellow onion, chopped (about 1 1/4 cups)
  • 1 tablespoon sweet paprika
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 1 1/2 quarts store-bought or homemade low-sodium chicken stock
  • 1/2 small (8 ounces) head red cabbage, cored and finely chopped (about 4 cups)
US - Metric

Instructions

  • In a 6-quart Instant Pot or pressure cooker, 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 and make sure the pressure level is set to High. Set the cooking time for 5 minutes. When pressure cooking is complete, carefully quick-release the steam by using the handle of a wooden spoon to move the pressure valve to Venting. Press Cancel, then carefully open the pot.
  • Using potholders, remove the insert from the housing of the Instant Pot and drain the beans in a colander. Return the insert to the housing. Rinse the beans under cool water.
  • 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 7 minutes. Stir in both paprikas, the crushed red pepper flakes, and the oregano, and cook until fragrant, about 30 seconds.
  • Pour in the broth and the beans, stirring to distribute evenly in the pot.
  • For the fast method, press Cancel, lock the lid in place, and move the pressure valve to Sealing. Select Pressure Cook or Manual and make sure the pressure level is set to High. Set the cooking time for 25 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 20 minutes, then carefully release the remaining steam by using the handle of a wooden spoon to move the pressure valve to Venting. Press Cancel and then carefully open the pot. For the slow method, with the pot still on More/High Sauté, bring the mixture to a boil. Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to More/High. Set the cooking time for 6 1/2 to 7 hours. The beans are done when they’re fully tender but still hold their shape. Press Cancel and then carefully open the pot.
  • Stir the beans, then select More/High Sauté. Stir in the cabbage and cook, stirring  occasionally, until the cabbage is tender, about 8 minutes. Press Cancel to turn off the pot.
  • Let the beans stand for 15 minutes, then taste and, if desired, season with more salt and pepper before serving.

Nutrition

Serving: 1portion | Calories: 510kcal | Carbohydrates: 63g | Protein: 31g | Fat: 15g | Saturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 25mg | Sodium: 790mg | Fiber: 23g | Sugar: 4g