Chef Aaron Sanchez’s Caldo Gallegos of White Bean, Chorizo, and Swiss Chard
1 bunch Swiss chard
2 tablespoons olive oil, plus more for serving
4 ounces (115 g) Mexican chorizo
1 yellow onion, chopped
1 teaspoon kosher salt
8 cloves garlic, finely chopped
2 tablespoons oregano, chopped
1 teaspoon smoked paprika
2/3 cup (130 g) dry white beans, soaked overnight and drained
4 ounces (115 g) fully cooked Spanish chorizo, diced
2 bay leaves
1 large Yukon gold potato (about 12 ounces/340 g), diced
1 large turnip (about 12 ounces/340 g), peeled and diced
¼ cup (13 g) flat-leaf parsley, chopped
1. Trim the thick stems from the Swiss chard and cut them into ½-inch (12 mm) dice. Reserve the delicate greens.
2. In a large heavy-bottomed pot, warm the oil over medium heat. Add the Mexican chorizo in a single layer, breaking it up with a spoon, and fry undisturbed until most of its fat has rendered and the sausage is starting to crisp up. Stir in the onion and salt and sauté until the onion begins to soften, 5 to 8 minutes. Stir in the garlic, oregano, and paprika and toast for another minute.
3. To the pot, add the beans, 2 quarts (2 L) of water, the Spanish chorizo, and the bay leaves. Adjust the heat to medium-high, bring to a simmer, then adjust the heat to medium and cook, stirring occasionally, until the beans just start to soften, 40 to 50 minutes.
4. To the pot, add the potato, turnip, and chard stems, and continue to cook until the vegetables are tender and the beans are creamy, another 30 minutes or so. After 20 minutes, tear the reserved Swiss chard leaves into the pot to wilt. Serve warm, topped with fresh parsley and a swirl of oil.