White Bean and Spanish Chorizo Salad

Recipe by Eugenio Uribe, executive chef at Boqueron Tapas + Wine, Brownsville Serves 8

“When we opened Boqueron I wanted to offer something hearty but still fresh. I’ve been working with this bean farm in California that grows heirloom beans, and they are so creamy and nutty. I wanted it to still resemble in a way Spanish food, so I added the chorizo and a sherry vinaigrette to brighten the heavier flavors of the salad.

You can also serve the salad with a grilled pork chop or grilled fish like grouper or salmon on top. I hope everyone enjoys this during the hot Valley summer.”

For the Seasoned Spanish White Beans:

2 cups (360 g) dry Spanish white beans, soaked overnight

1 large onion, cut in half

1 celery stick, cut into 3 pieces

½ carrot, cut in half

5 cloves garlic

4 bay leaves

1 sprig of fresh thyme

Soak beans, uncovered, at room temperature, overnight.

In a large pot, place the soaked beans, onion, celery, carrot, garlic, bay leaves and thyme. Cover with cold water. Do not salt water.

Simmer over low heat until tender, about 20 to 25 minutes. Once fully cooked, season with salt, drain well and discard vegetables. Cover beans and cool in the refrigerator.

For the Spanish Chorizo Salad: Seasoned Spanish White Beans (recipe above)

Extra virgin olive oil

1 large onion, diced into small pieces

4 celery stalks, diced into small pieces

½ link spicy or sweet Spanish chorizo, peeled and cut into ¼-inch rounds*

Sherry Vinaigrette (recipe follows)

*For a vegetarian version, substitute 6–8 roasted piquillo or red bell peppers, julienned, for the chorizo

Coat a pan with extra virgin olive oil. Cook onion and celery over medium heat for 5 to 7 minutes or until the onions are translucent. Season with salt. Transfer to a plate and refrigerate to cool.

To assemble the salad, place the prepared and chilled white beans, onion-celery mixture, and chorizo or peppers in a large bowl. Mix together.

Drizzle half the vinaigrette on top. Season with salt and pepper.

Notes: All preparation can be done in advance. Salad will last up to 5 days in the refrigerator.

Sherry Vinaigrette

½ cup (119 ml) aged sherry vinegar

½ cup (119 ml) extra virgin olive oil

½ shallot, minced

2 tablespoons (30 ml) smoked garlic oil (recipe follows)

Salt and pepper

Place all ingredients in a bowl, mix and season. Add more salt if needed.

Smoked Garlic Oil

2 cups (473 ml) vegetable or grapeseed oil

½ cup (67.7 g) whole cloves garlic, peeled

Set the smoker temperature at 350° F. Place oil and garlic cloves in a deep metal container.

Put the loaded container in the smoker. Smoke for at least 25 to 30 minutes or until garlic cloves are golden brown and very soft.

Cool oil at room temperature then transfer to a glass or plastic container with a lid.

Store at room temperature for up to 2 weeks or in the refrigerator for up to 2 months.