A traditional dish from northern Spain - a hearty stew of beans with meat. It includes chorizo sausages, pork ribs, and ham. If you can’t find chorizo, you can replace it with a good, firm pork sausage, preferably spicy. Traditionally, the bean variety used is faba - large, white beans.
- 1.5 cups white large beans
- 1 pork rib (can be replaced with dried neck)
- 100 g thick pork sausage
- 100 g of blood sausage with paprika - morcilla
- 1 onion
- 5 cloves of garlic
- 1 bay leaf
- 1 tsp paprika
- pinch of saffron
- 1 tomato (optional, but it adds a nice sourness and makes the beans softer)
- salt
Soak the beans overnight. Rinse and place them in a heavy-bottomed pot along with the chopped onion, garlic, and bay leaf. Bring to a boil over high heat, then reduce the heat and add the rib, sausages, and chopped tomato. Cook covered for about 1.5 hours.After that, add saffron and paprika. Taste and adjust the salt if needed (depending on the sausages). Cook until the beans are tender, almost falling apart. Mash about half a cup of the beans with a spoon or blend them briefly, then return them to the pot to thicken the stew.Serve hot with a glass of dry red wine, ideally Rioja.
Soak the beans overnight. Rinse and place them in a heavy-bottomed pot along with the chopped onion, garlic, and bay leaf. Bring to a boil over high heat, then reduce the heat and add the rib, sausages, and chopped tomato. Cook covered for about 1.5 hours.After that, add saffron and paprika. Taste and adjust the salt if needed (depending on the sausages). Cook until the beans are tender, almost falling apart. Mash about half a cup of the beans with a spoon or blend them briefly, then return them to the pot to thicken the stew.Serve hot with a glass of dry red wine, ideally Rioja.
