Asturian Bean Stew

Servings: 8

Ingredients:

2 - 1/4 lb butter beans (or fabada beans)

4 smoked chorizos (pork sausages)

4 smoked blood sausages (morcilla)

1 lb 2 oz shoulder of pork

7 oz salt pork

3.5 oz Jamón Serrano on the bone

1 salted pork ear or tail

1 medium onion with 3 cloves stuck in it

2 cloves garlic

Preparation:

Soak the beans in cold water to cover well for at least 10 hours (preferably overnight). Singe the skin of the salted meats to remove any bristles. Soak the meats in warm water. Place the beans, garlic, and onion in a large pan and cover fully with water. Bring to a boil. Remove the froth. Add the other ingredients and leave to simmer for 1 to 2 hours, depending on the tenderness of the beans. The stew will be ready when the beans are soft to the tongue. During cooking, the pot should be shaken occasionally by its handles, never using a spoon, which might break the beans. Remove the froth occasionally and check that the beans are always covered with liquid. Add small amounts of water if necessary (always cold water). When the dish is cooked, add salt if necessary. Let rest for a few minutes. Remove the meats and cut into 1 inch pieces. Arrange on a dish and serve at the same time as the stewed beans in a soup tureen.

From Restaurante Le Grillange
Recipe courtesy of Spain GourmeTour magazine.