Ingredients
- 1 pound dried red kidney beans, picked over and rinsed
- 2 bay leaves
- 2 tablespoons olive oil
- ½ pound salchichon or pepperoni, cut in half lengthwise, then crosswise into ¼-inch slices
- ½ teaspoon ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cloves
- One 8-ounce can Spanish-style tomato sauce
- 2 cups chicken broth, homemade or store-bought
- 1 large Idaho (baking) potato (about 12 ounces), peeled and cut into 1-inch cubes (about 2 cups)
How to Make It
- Put the beans in a heavy 3- to 4-quart pot. Pour in enough cold water to cover by 2 inches, add the bay leaves, and bring to a boil over high heat. Adjust the heat so the liquid is simmering and cook, skimming the foam that rises to the top, until the beans are tender, about 2 hours. Check occasionally and make sure the level of water never dips below the top of the beans; if it gets close, simply top up with a little water. Remove from the heat. The beans can be cooked up to 3 hours in advance and kept at room temperature; in fact, I like all beans better that way.
- Heat the olive oil in a large skillet over medium heat. Add the salchichon and cook, stirring, just until fragrant and lightly browned, about 4 minutes. Add the cumin, smoked paprika, and cloves and stir well. Pour in the tomato sauce and broth and bring to a boil.
- Scrape the sausage mixture into the pot of beans. Add the potato, bring to a boil, and cook until the potato is tender, about 10 minutes. Remove the bay leaves. The beans can be prepared up to 2 days before serving. They’re even creamier and more delicious if they are made ahead. Reheat them over gentle heat, adding a small amount of water if necessary to return them to their original silkiness.
