SLIDE SHOW: A Hearty Bean Stew From the Spanish Highlands

podrida_13.JPG

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.

Presented by

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.

The Man Who Owns 40,000 Video Games

A short documentary about an Austrian gamer with an uncommon obsession

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register.

blog comments powered by Disqus

Video

The 86-Year-Old Farmer Who Won't Quit

A filmmaker returns to his hometown to profile the patriarch of a family farm

Video

Riding Unicycles in a Cave

"If you fall down and break your leg, there's no way out."

Video

Carrot: A Pitch-Perfect Satire of Tech

"It's not just a vegetable. It's what a vegetable should be."

Video

An Ingenious 360-Degree Time-Lapse

Watch the world become a cartoonishly small playground

Video

The Benefits of Living Alone on a Mountain

"You really have to love solitary time by yourself."

More in Health

Just In