Entree: Spain – Asturias – Pote Asturiano (Robust Asturian bean and meat stew with cabbage, chorizo, and potatoes)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) dried white beans (fabes), soaked overnight and drained
- 8 cups (1.9 L) water or light stock for cooking beans
- 8 oz (225 g) cured pork belly or pancetta, cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) Spanish chorizo, whole or halved
- 6 oz (170 g) morcilla (blood sausage), whole or halved
- 1 lb (454 g) potatoes, peeled and cut into large chunks
- 1 small cabbage, about 1.5 lb (700 g), core removed and leaves chopped
- 1 large onion, about 8 oz (225 g), chopped
- 2 cloves garlic, minced
- 1 tbsp (15 ml) olive oil
- 2 tsp (10 g) smoked paprika (pimentón)
- 1½ tsp (8 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper

Instructions

1. In a large heavy pot, warm the olive oil over medium heat and lightly brown the pork belly/pancetta pieces. Add the onion and cook until translucent, then stir in garlic and smoked paprika. Add the drained beans and pour in 8 cups (1.9 L) water or stock. Bring to a boil, reduce to a gentle simmer and cook covered for about 45 minutes.
2. Add the chorizo, morcilla, potatoes and chopped cabbage to the pot, cover and continue to simmer until beans and potatoes are tender and flavors meld, about 30–45 minutes more. Taste and adjust salt and pepper; remove whole sausages to slice if desired and return to the stew before serving.