Spanish White Bean and Chorizo Stew — Cantabrian Mountain Stew
Cantabrian mountain stew of fat white beans simmered with chorizo, morcilla, panceta, and savoy cabbage in a smoky pimenton broth, served as a single hearty bowl with country bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain cooked beans. Slice chorizo and morcilla into rounds. Cube panceta into 1cm pieces. Shred savoy cabbage. Dice onion. Smash garlic cloves.
Sweat
Heat olive oil in a heavy pot over medium-low. Add panceta, cook 5 minutes until fat renders fully. Add onion, garlic, bay leaves, and a pinch of salt; cook 6 minutes until onion softens.
Bloom
Stir in sweet and hot pimenton off heat for 15 seconds. Return to medium-low, add chorizo, cook 4 minutes until red oil renders fully into the base.
Skim
Pour hot pork stock in, bring to vigorous simmer over medium-high. Skim grey foam from surface for 3–4 minutes until broth clears. Lower to medium-low.
Build
Add beans and remaining salt, simmer uncovered 35 minutes until beans are silky and broth thickens naturally. Slip morcilla in during the last 10 minutes.
Simmer
Add shredded cabbage 6 minutes before serving, allowing it to wilt without losing colour while infusing the broth with smoky perfume.
Plate
Discard bay leaves, ladle stew into warm bowls with meats arranged on top. Scatter black pepper across surface and serve with toasted country bread for soaking the smoky broth.
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