Smoky Spanish Bean and Chorizo Stew — Asturian Bean Stew
Asturian centrepiece stew of fat white beans simmered slowly with chorizo, morcilla, panceta, and ham hock until the broth is silky and smoky, served as a single bowl with crusty bread.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain beans. Slice chorizo and morcilla into rounds, cube panceta, tear ham hock meat, dice onion, and smash garlic. Steep saffron threads in 1/4 cup water.
Sweat
Heat olive oil in a heavy pot over medium-low. Add panceta, cook 5 minutes until fat renders. Add onion, garlic, bay leaves, and pinch of salt; cook 6 minutes until softened.
Bloom
Stir pimenton off heat for 15 seconds. Return to medium heat, add chorizo, cook 3 minutes until red oil renders fully into the sofrito base.
Skim
Pour in hot pork stock, bring to vigorous simmer over medium-high. Skim grey foam from surface for 3–4 minutes until broth clears, then lower to medium-low.
Build
Add beans, ham hock, and remaining salt. Simmer uncovered 40 minutes until beans are silky and broth thickens naturally without breaking beans apart.
Simmer
Slip morcilla into stew in final 10 minutes so it warms through without bursting, perfuming the surface with smoky depth.
Plate
Stir saffron liquid into pot, discard bay leaves. Ladle into warm bowls with meats arranged on top, scatter black pepper, serve with toasted country bread.
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