created by: Chef Neal Fraser
servings 6, 1 cup portions
1 white onion, diced
1 Tbsp. olive oil
2 tsp. kosher salt
3 garlic cloves, peeled
6 oz. Spanish chorizo, casing removed, roughly chopped
¼ cup whole blanched almonds
4 oz. dried white beans, soaked in cold water overnight
6 cups chicken stock
1 tsp. coarsely ground black pepper
1/8 cup natural sliced almonds, toasted
1/8 cup Italian parsley, chopped
Preheat oven to 300 degrees Fahrenheit.
In a heavy-bottomed stockpot over low flame, sweat the onion in olive oil until translucent, about 4 minutes; season with salt. Add garlic and chorizo and cook over low heat, stirring occasionally, until fragrant. Stir in blanched, whole almonds and cook 4 minutes more.
Drain the white beans and add to the stockpot along with the chicken stock. Bring to a simmer and cook over medium low heat until the beans are soft, about one hour; season to taste with remaining salt and pepper.
Garnish with the toasted sliced almonds and chopped parsley. Serve immediately.