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Juan Alcón
Chorizo is a much beloved ingredient in nearly all Spanish bean stews. The cured version is for eating on its own, whereas uncured chorizos are used for cooking. This is not the same as Mexican or other Latin American chorizo.
Maggie Schmitt leads us to Castile to discover the region's take on beans and pork in
A Hearty Bean Stew From the Spanish Highlands.
Maggie Schmitt is a freelance researcher and translator based in Madrid. She is currently working on a book called The Gaza Kitchen with Laila El-Haddad. Learn more at gazakitchens.wordpress.com.
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