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Santander Stew - Guiso de Santander

Santander Stew

Every Spanish region, if not every town, has its own stew that used to be an everyday dish. The special feature of the Santander stew is that it is made with dried white beans instead of the usual chickpeas.

Makes 4 servings.

Prep Time: 30 min.

Cook Time: 2 1/2 hr.

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12 oz dried white beans
1 fresh knuckle of pork
2 oz pork fat
1 offcut of ham, or pig's ear, or sparerib
4 oz shank of beef
1 onion
2 cloves garlic
1 small cabbage
5 tsp sugar
1 chorizo
1 onion-flavored blood sausage
1 potato
1 rice-flavored blood sausage
3 tbsp oil
1 tsp sweet paprika


Soak the beans in warm water with a pinch of salt for 12 hours. Drain then place in a large pan and cover with cold water. Add the knuckle of pork, the pork fat, the offcut of ham, the ear or the sparerib (all washed), the shank of beef, onion, and one garlic clove. Bring to a boil, skim and lower the heat.

Wash the cabbage, slice finely and cook in boiling salted water with the sugar. Drain and add to the beans. When the beans have been cooking for 2 hours, season and add the chorizo, the onion-flavored blood sausage and the peeled potato in pieces. Fry the other garlic clove in the oil. Remove from the heat, add the paprika and pour over the stew. Continue to simmer. Just before the end, add the rice-flavored blood sausage and check the seasoning.

Unlike chickpeas, with dried white beans if water has to be added, it should be cold.

Selected by María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.

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