Cinnamon Beans with Compango Recipe: Delicious Traditional Stew

Cinnamon beans with compango is a traditional dish full of flavour and perfect for colder days. This stew combines the mildness of the beans with the deep flavour of the meat, creating a delicious comfort food.

Ingredients (for 4 people):

500 g cinnamon beans
150 g chorizo
150 g black pudding
200 g bacon
1 ham bone.
1 onion
2 peeled carrots
1 leek (white part only)
2 cloves garlic
1 bay leaf
1 tablespoon sweet paprika
2 tablespoons of extra virgin olive oil
Salt to taste

Elaboration:

The night before, soak the beans in plenty of water. Leave to stand for at least 12 hours.
The next day, drain the beans and place them in a large pot with the chorizo, black pudding, ham bone and bacon.
Also add the peeled and halved onion, garlic cloves, carrots, leek and bay leaf into a cooking net.
Cover with cold water until all the ingredients are well submerged. Add the olive oil and place the pot over medium heat.
When it starts to boil, skim off any foam that forms on the surface and add the paprika. Simmer for 2 hours or until the beans are tender. Stir occasionally to prevent sticking, stirring the pot without putting a spoon in it so that the beans do not break.
During the cooking time, "scare" the beans a couple of times to break the cooking process by pouring a splash of cold water into the pot, which will stop them cooking for a few moments and they will come out more tender, according to tradition.
When cooking is finished, remove the vegetables from the net and mash them to a fine cream, adding a little broth from the beans if necessary. Add this cream to the pot and mix.
Season with salt to taste and cook for a few more minutes so that all the flavours are well integrated.
Remove the bay leaf before serving.

Additional advice:

If you prefer a lighter stew, you can eliminate the black pudding or replace it with a milder version.
This dish improves from one day to the next, as the flavours intensify as it rests.