Cantabrian Mountain Stew with White Beans and Compango

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A rustic two-course stew from the green mountains of northern Spain, Cantabrian Mountain Stew combines creamy white beans with smoky pork, beef, chicken, and traditional compango sausages. The rich broth is served first with thin noodles, followed by the beans and meats as the hearty main course.

Nutrition Facts

Per serving (estimated)

• 780 kcalCalories
• 38 gFat
• 13 gSaturated Fat
• 52 gCarbs
• 12 gFiber
• 3 gSugar
• 52 gProtein
• 1180 mgSodium
• 1240 mgPotassium
• 160 mgCalcium
• 8 mgIron
• 6 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the bean and meat stew

• 1 lb (450 g) dried cannellini or alubia blanca beans, soaked overnight and drained
• 1 smoked ham hock (about 1 lb / 450 g)
• 1 lb (450 g) bone-in beef chuck or shank
• 1 lb (450 g) skin-on pork belly, cut into 2-inch pieces
• 1 whole chicken leg quarter (about 12 oz / 340 g)
• 4 oz (115 g) Spanish dry-cured chorizo, sliced
• 4 oz (115 g) morcilla (Spanish blood sausage) or kielbasa
• 1 large yellow onion, peeled and halved
• 2 garlic cloves, smashed
• 2 bay leaves
• 1 tbsp coarse sea salt, plus more to taste

For serving

• 5 oz (140 g) thin egg noodles or fideuá
• 1 tbsp chopped fresh flat-leaf parsley

Directions

1. Place the soaked beans in a large stockpot and cover with 10 cups of cold water. Bring to a gentle boil, skim off any foam, and simmer uncovered for 30 minutes; drain and set aside.
2. Return the pot to the stove and add the ham hock, beef shank, pork belly, and chicken leg. Cover with 12 cups of fresh cold water, add the onion, garlic, and bay leaves, and bring slowly to a bare simmer over medium-low heat. Skim foam as it rises and cook gently for 45 minutes, uncovered, until the meats begin to release their flavor.
3. Stir in the par-cooked beans and salt. Continue to simmer for 60 minutes more, skimming occasionally, until the beans are creamy-tender and the meats are fork-tender. Add the chorizo during the final 20 minutes of cooking.
4. Add the morcilla during the last 15 minutes so it stays intact, and adjust seasoning with additional salt as needed. Remove the meats to a cutting board and let them rest 10 minutes before slicing and cubing; keep the beans and broth warm.
5. To serve the traditional first course, strain 6 cups of the broth into a separate pot, bring to a boil, and cook the noodles for 5–6 minutes until tender. Ladle into shallow bowls and scatter with parsley.
6. Arrange the sliced meats, chorizo, and morcilla on a large platter with the beans alongside. Serve the meat-and-bean platter as the second course, accompanied by crusty bread and a simple green salad.

Cook’s Notes

• Soak the dried beans overnight in cold water with a pinch of salt to ensure even cooking and a creamier texture.
• For the clearest broth, never let the pot boil vigorously; a bare simmer keeps the liquid clear and the meats tender.
• If morcilla is unavailable, substitute with a soft-cooking boudin noir or a small piece of kielbasa added in the last 15 minutes.
• Always serve this stew in two courses the traditional way: noodle soup first, then the beans and meats as the main event.
• Leftovers taste even better the next day; store meats and beans together in their broth in the refrigerator for up to 4 days.

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