Classic Asturian White Bean Stew

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This hearty bean stew from the green, misty mountains of northern Spain combines slow-cooked creamy white beans with smoky cured pork and sausage. It's the kind of warming, rustic comfort food that anchors a cold-weather table and tastes even better the next day. Serve with crusty bread and a simple green salad for an authentic Asturian experience.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 30 gFat
• 10 gSaturated Fat
• 46 gCarbs
• 12 gFiber
• 4 gSugar
• 38 gProtein
• 980 mgSodium
• 1180 mgPotassium
• 140 mgCalcium
• 6.5 mgIron
• 6 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the beans

• 1 lb (450 g) dried large white beans, such as Asturian fabe or cannellini
• 6 cups (1.4 L) cold water, plus more for soaking
• 1 small onion, peeled and halved
• 2 garlic cloves, smashed
• 1 bay leaf
• 1 pinch saffron threads
• 1 teaspoon kosher salt, plus more to taste

For the meats

• 6 oz (170 g) Spanish chorizo, casing left on
• 6 oz (170 g) morcilla or Spanish-style blood sausage
• 6 oz (170 g) panceta or thick-cut bacon, rind on
• 8 oz (225 g) pork shoulder or lacón, cut into 2-inch chunks

Directions

1. Rinse the dried beans, place them in a large bowl, and cover with cold water by at least 3 inches. Soak overnight, then drain and rinse well.
2. Combine the soaked beans with 6 cups of fresh cold water in a heavy Dutch oven. Add the halved onion, smashed garlic, bay leaf, and saffron. Bring slowly to a gentle simmer over medium-low heat and cook uncovered for 60 minutes, skimming any foam that rises to the surface.
3. Add the panceta and pork shoulder to the pot and continue simmering for another 30 minutes, stirring very gently only if needed to release any beans stuck to the bottom.
4. Prick the chorizo and morcilla all over with a fork and nestle them into the bean mixture. Simmer for 20 minutes more so the sausages heat through and release their paprika-stained flavor into the broth.
5. Test a bean for tenderness; it should be soft and creamy yet still hold its shape. If still firm, simmer another 10 minutes. Season with salt and freshly ground black pepper to taste.
6. Remove the panceta and pork shoulder with tongs; slice the panceta and cut the pork shoulder into bite-size pieces, then return both to the pot.
7. For a slightly thicker, glossy broth, lift out about 1 cup of beans, mash them with a fork, and stir the puree back into the stew.
8. Let the stew rest off the heat for 10 minutes so the broth settles and the flavors marry. Serve warm in deep bowls with plenty of crusty bread on the side.

Cook’s Notes

• Always start the beans in cold water and bring them up slowly so they cook evenly and the skins stay intact.
• If morcilla is unavailable, substitute with Spanish-style black pudding or a smoky kielbasa, though the color and depth will be slightly different.
• Use a heavy pot and a gentle simmer — boiling too hard will break the beans and cloud the broth into a starchy haze.
• Letting the stew rest 10 to 15 minutes before serving lets the broth thicken naturally and the flavors settle and round out.
• Traditionally this stew is cooked the day before, refrigerated overnight, and gently reheated; the flavor improves dramatically on the second day.

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