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Loading...This hearty Galician white bean and pork stew is the soul food of northwestern Spain, slow-simmered with smoky chorizo, tender pork shoulder, and gently bitter turnip greens for a rustic one-pot meal that warms from the inside out. Thick, brothy, and deeply savory, it is traditionally served with crusty bread to mop up every drop of the paprika-tinted cooking liquid.
Prep Time15 mins
Cook Time75 mins
Total Time90 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 22 gFat
- 7 gSaturated Fat
- 38 gCarbs
- 9 gFiber
- 3 gSugar
- 28 gProtein
- 780 mgSodium
- 920 mgPotassium
- 110 mgCalcium
- 5.5 mgIron
- 28 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the beans and greens
- 1 lb (about 2 1/2 cups) dried cannellini or Great Northern beans, soaked overnight and drained
- 1 lb turnip greens (grelo) or collard greens, tough stems removed and leaves roughly chopped
- 2 medium Yukon Gold potatoes (about 12 oz), peeled and cut into 1-inch cubes
- 8 cups water, plus more as needed
For the meats
- 6 oz Spanish chorizo, casing removed and sliced into 1/2-inch rounds
- 6 oz thick-cut bacon or pancetta, diced
- 12 oz boneless pork shoulder, cut into 1 1/2-inch chunks
- 2 tbsp olive oil
For the aromatics and seasoning
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 1/2 tsp smoked Spanish paprika (pimentón)
- 1 bay leaf
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
Directions
- Place the soaked beans in a large heavy pot or Dutch oven, cover with 8 cups of water, bring to a boil, then reduce heat and simmer gently for 45 minutes, skimming any foam that rises to the surface.
- While the beans cook, pat the pork shoulder dry. Heat the olive oil in a large skillet over medium-high heat and brown the pork shoulder pieces on all sides, about 6 minutes total. Transfer to the bean pot.
- In the same skillet, cook the diced bacon for 4 minutes until the fat renders, then add the chorizo slices and cook 3 more minutes until lightly crisped at the edges. Use a slotted spoon to transfer both meats to the bean pot, leaving the rendered fat in the skillet.
- Lower the heat to medium and add the onion to the skillet. Cook for 5 minutes until softened and translucent, then stir in the garlic and smoked paprika and cook just 30 seconds until fragrant. Scrape the entire mixture into the bean pot along with the bay leaf, salt, and pepper.
- Add the potatoes to the pot and simmer uncovered for 20 minutes, until the potatoes are nearly tender and the broth has thickened slightly. If the liquid reduces too much, add a splash of hot water to keep the beans just covered.
- Stir in the chopped greens and simmer for another 8 to 10 minutes until they wilt and become silky but still hold a slight bite and pleasant bitterness.
- Remove the bay leaf and taste for salt, adjusting as needed. Let the stew rest off the heat for 5 minutes so the broth settles and flavors meld.
- Ladle into deep bowls, making sure each serving gets a generous mix of beans, potatoes, greens, and an even distribution of the three meats. Serve very hot with thick slices of country bread on the side.
Cook’s Notes
- For the deepest flavor, use dried beans soaked overnight rather than canned; the cooking liquid becomes the soul of the stew.
- If you can find traditional grelos (Galician turnip greens tops), use them for an authentic slightly peppery bitterness; otherwise collards or even kale work well.
- Authentic recipes often add a small link of morcilla (blood sausage) during the last 15 minutes of simmering for a deeper, iron-rich undertone.
- Make the stew a day ahead and refrigerate overnight — the broth thickens and the smoky chorizo flavor permeates the beans beautifully.
- Always add the smoked paprika off direct high heat and only briefly, as it can turn bitter and acrid if scorched.
