A Simple and Delicious One Pot Meal: Spanish Bean Soup | Paragon’s Favourite Stuff Ep. 9
DrakeParagon
From the ice of Svalbard to the shores of Cornwall, Drake and Monique of DrakeParagon define the modern sailing documentary with technical depth and cinematic soul.
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⬇️⬇️⬇️ Full Recipe in the Description Below ⬇️⬇️⬇️
A warm soup for a cold evening that is simple, delicious, and only uses one pot! We’re running around trying to finish so many projects and, at the end of the day, both Drake and I just want to eat something warm and cozy.
Enter this bean soup.
It’s a little spicy and a lot hearty which means it’s perfect after a day working outside.
Plus, since it uses just one pot, cleaning up afterwards is a breeze.
Hope you enjoy this latest recipe and, if you end up cooking this, please send us a picture! You can post on Instagram and tag us @DrakeParagon or put it on our DrakeParagon Facebook page. We’d love to see your final result!
Spanish Bean Soup
2 chicken breasts or 4-5 chicken thighs, cut into bite sized pieces
1 finger length piece of chorizo cut into small pieces
1 handful of potatoes, chopped into small pieces
1 large onion, roughly chopped
1 bell pepper, cut into med-small pieces
1 carrot, cut into small pieces
2 cans of kidney beans
4 cloves of garlic, roughly chopped
3 chicken bouillon cubes
1 tsp smoked paprika
1 tsp cumin
1/2 – 1 tsp chilli flakes
salt and pepper to taste
2 TBSP olive oil
basil or parsley for a garnish
Heat a large pot over a med-high heat with olive oil.
Once hot, add the onions and carrots along with a dash of salt. Cook for about 5 minutes.
Add the chicken and chorizo, and pepper and cook until chicken is about 3/4 done.
Lower the heat to medium and add the bell pepper and garlic. Cook until garlic is fragrant, about 1-2 minutes.
Add the paprika, cumin, and chilli flakes to the pot and cook for about 1 minute.
Add the beans, potatoes, and the chicken bouillon dissolved in 6 cups of water. (For a less watery soup, add 4 or 5 cups of water total.)
Bring the soup to a boil.
Once boiling, reduce the heat and simmer the soup for 15-20 minutes or until the potatoes are cooked.
Check the soup and add salt and pepper to taste.
Ladle into bowls and garnish with fresh chopped basil or parsley. Enjoy!
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See the whole North Atlantic Adventure series with the links below!
Season 1: North Carolina to New York City
Season 2: New York City to Boston
Season 3: USA to Newfoundland, Canada
Season 4: Newfoundland, Canada to Greenland
Season 5: Greenland
Season 6: Iceland to the Faroe Islands
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