Chorizo White Bean Ramen
So this is Chorizo White Bean Ramen. Spanish chorizo that renders out enough paprika-stained fat to make the whole pot glow orange, white beans that have simmered until they're threatening to turn into paste, all coating noodles in a broth that tastes like a tapas bar decided to make soup. You know how some fusion feels forced, like someone just threw random ingredients together hoping they'd work? This makes sense because both Spanish and Japanese cuisines understand that good food requires fat, time, and not being afraid of strong flavors. The chorizo isn't just there for protein, it's there to perfume everything with smoked paprika and garlic, to leave behind rendered fat that becomes the base of your broth. The white beans provide creaminess and substance, breaking down slightly to thicken the liquid into something that clings to the noodles. It's rustic and comforting, the kind of bowl that makes you want crusty bread and red wine even though you're technically eating ramen.
Chorizo bleeds red—white beans soften into silk—paprika whispers
Let Me Tell You...
This recipe was born from a Spanish cooking class in Barcelona where we made fabada asturiana, that northern bean stew with chorizo and morcilla that looks like it could fuel a winter in the mountains.
The instructor, who'd been making it for fifty years, insisted the key was letting the chorizo fat bloom into the beans, creating this paprika-rich base that colored everything it touched.
I ate three bowls that day, went home with my clothes smelling like smoked paprika, and immediately started thinking about how those flavors could work in ramen.
The type of chorizo matters more than you'd think.
Spanish chorizo is cured and firm, sliceable like salami, packed with smoked paprika that turns rendered fat bright orange.
Mexican chorizo is fresh and crumbly, completely different flavor profile, and will ruin this dish if you use it by mistake.
I slice the Spanish chorizo thick, then render it slowly so the fat melts out and the slices get crispy at the edges.
That paprika-stained fat becomes the foundation of everything, the medium that carries flavor into the beans and eventually into the broth.
The white beans needed to mirror what they do in fabada: become creamy and substantial without turning into complete mush.
Canned beans work fine here, saving hours of soaking and simmering, but they need time to absorb the chorizo fat and paprika, to break down slightly and thicken the broth.
I add chicken stock for body, a splash of sherry because we're keeping it Spanish, and enough smoked paprika to make up for any flavor lost by not using dried beans.
The beans and chorizo simmer together until they're best friends, until the broth has that characteristic orange tint and smoky depth.
Now this has become my cold-weather staple, the thing I make when I want something hearty without spending all day cooking.
The chorizo provides spicy, smoky protein, the beans add creaminess and substance, and the whole bowl tastes like Spain and Japan had a productive conversation about comfort food.
Every spoonful reminds me that the best fusion happens when you respect what makes each cuisine special and find the common ground between them.
Ingredients
- 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
- 8 ounces Spanish chorizo, sliced into 1/4-inch rounds
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 2 tablespoons olive oil
- 1 large onion, diced
- 5 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon sweet paprika
- 1/2 teaspoon red pepper flakes
- 1/4 cup dry sherry
- 4 cups chicken stock
- 1 can (14 oz) diced tomatoes
- 2 bay leaves
- 1 teaspoon dried oregano
- Kosher salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped
- Extra-virgin olive oil, for drizzling
- Lemon wedges, for serving
Preparation
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add chorizo slices and cook for 4-5 minutes, flipping halfway, until crispy and fat is rendered. Transfer chorizo to a plate, leaving rendered fat in pot.
- Add remaining tablespoon olive oil to the pot. Add diced onion and cook for 5-6 minutes until softened and translucent.
- Add garlic, smoked paprika, sweet paprika, and red pepper flakes. Cook for 1-2 minutes until fragrant.
- Pour in sherry and scrape up any browned bits from the bottom. Let reduce for 2 minutes.
- Add cannellini beans, chicken stock, diced tomatoes, bay leaves, and oregano. Bring to a simmer and cook for 15 minutes to let flavors meld.
- Using a potato masher or the back of a spoon, mash about one-third of the beans against the side of the pot to thicken the broth. Return crisped chorizo slices to the pot. Season with salt and pepper to taste.
- Bring a large pot of salted water to a boil. Cook ramen noodles for 2-3 minutes until just tender, then drain.
- Divide noodles among bowls. Ladle hot chorizo-bean broth over noodles, ensuring each bowl gets plenty of chorizo slices and beans.
- Garnish with chopped parsley and a generous drizzle of extra-virgin olive oil. Serve with lemon wedges on the side.