White Beans with Pig's Ear and Chorizo (Habichuelas con oreja)

Time: 2 hrMarinating: 12 hr soaking (for the dried beans)2 servingsapprox. 980 kcal / serving (estimated)approx. 60 g protein / serving

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Method

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Soak the white beans the evening before, for at least 12 hours.
Drain the soaked beans, cover with fresh cold water and bring to a boil. When it boils, pour off this water too, replace it with fresh water, then add the chorizo, the cut-up pig's ear, the dried red pepper (or ñora paste), the smoked ham hock and the ripe tomato. Cook over low heat.
In a pan, sauté the onion in olive oil. When it is translucent, add the sweet paprika and the flour, cook briefly together, then set aside.
When the tomato is soft, take it out of the pot, peel it, grate it, and return it to the cooking liquid.
Before the beans are completely tender, add the sautéed onion and paprika roux, simmer for a few more minutes, and serve.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Habichuelas con oreja (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.