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Asturian Bean Stew

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PREP TIME
15 min
COOKING TIME
150 min
TOTAL TIME
665 min
SERVINGS
8 servings
Dinner Spanish
Asturian Bean Stew
Ingredients
  • 1 pound dried Asturian fabada beans or dried lima beans
  • 1/4 pound salt pork
  • 10 cups water
  • 1/2 teaspoon crushed saffron threads
  • 8 ounces serrano ham, cut into 1/4-inch cubes
  • 8 ounces Spanish chorizo sausage, casing removed, sliced 1/2-inch thick
  • 8 ounces morcilla sausage or blood sausage, sliced 1/2-inch thick
  • 1 bay leaf
Instructions
1
Soak the beans in a generous amount of boiling water overnight to rehydrate them.
2
Next, fill a large Dutch oven with half its capacity filled with water and put it on high heat to bring the water to a rolling boil. Add some salt pork to the pot and let it cook for 5 minutes, then carefully remove the salt pork. Pour out the water from the pot.
3
Drain the water that was used to soak the beans and place them back into the Dutch oven. Pour in 10 cups of fresh water, then put the pot on high heat to bring it back to a boil. Let it cook for 15 minutes, occasionally removing the foam that forms on top of the water and discarding it. Add some saffron, salt pork, and diced ham to the pot, then let it simmer for 5 minutes. Add the chorizo and morcilla sausages to the pot, and let them cook for 5 minutes more. Remove any foam that forms on top of the water.
4
Once the beans have reached a tender consistency, reduce the heat to low and add a bay leaf to the pot. Cover it with a lid and let it simmer for 2-3 hours, adding more water if necessary to keep the beans moist. After 20 minutes of standing off the heat, let the beans rest before serving.