Spanish · Dinner
Smoky Spanish Butter Bean Stew
La Granja Butter Beans
Castilian Segovia stew of giant butter beans simmered low and slow with chorizo, morcilla, pork rib, and cabbage in a smoky paprika broth, served with crusty bread.
$$
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
625Calories
38gProtein
32gFat
48gCarbs
8gSugar
9gFiber
1015mgSodium
85mgChol
Goes well with
Cotes du Rhone VillagesCotes du Rhone Villages — A refreshing p...
local
Ribera del Duero CrianzaRibera del Duero Crianza — A refreshing...
international
Instructions
1
Prep
Drain butter beans. Slice chorizo and morcilla into rounds. Cut pork ribs into 3cm cubes. Shred cabbage into 2cm strips. Dice onion. Smash garlic cloves.
2
Sear
Heat olive oil in a heavy pot over medium-high. Season ribs with a pinch of salt, sear 5 minutes turning until each side is deep mahogany brown.
3
Bloom
Lower heat to medium, add onion, garlic, and bay leaves with a pinch of salt. Cook 6 minutes until softened. Stir in sweet and hot pimentón off heat for 15 seconds.
4
Build
Return to medium heat, add chorizo and morcilla, cook 60 seconds until red oil renders into base. Add cabbage, toss 2 minutes until just wilted.
5
Simmer
Add butter beans and hot pork stock with remaining salt. Bring to a simmer over medium-high, cover, reduce to low, and cook 38 minutes until pork is tender.
6
Finish and plate
Taste and adjust seasoning. Ladle stew into warm bowls, top with pork pieces, scatter black pepper across surface. Serve with toasted country bread for soaking the broth.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) cooked giant butter beans
- 120g (4.2 oz) cooking chorizo
- 60g (2.1 oz) morcilla blood sausage
- 160g (5.6 oz) pork ribs
- 200g (7.1 oz) savoy cabbage
- 200g (7.1 oz) yellow onion
- 6 garlic cloves
- 40ml (2.7 tbsp) extra-virgin olive oil
- 2 tsp sweet pimentón
- 1 tsp hot pimentón
- 600ml (2.5 cup) hot pork stock
- 2 dried bay leaves
- 1.5 tsp fine sea salt
- 0.5 tsp black pepper
- 2 slices country bread