Spanish White Bean Stew with Chorizo and Pork

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A rich, slow-simmered white bean stew from the Asturias region of northern Spain, loaded with chorizo, blood sausage, and tender cured pork. The beans turn velvety while the smoky meats infuse every spoonful with deep, rustic flavor — the ultimate cold-weather comfort dish.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 45 gCarbs
• 14 gFiber
• 3 gSugar
• 38 gProtein
• 1180 mgSodium
• 1250 mgPotassium
• 130 mgCalcium
• 7 mgIron
• 5 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the beans and broth

• 1 lb (450 g) dried faba beans or large white beans, soaked overnight and drained
• 8 cups cold water
• 1 large yellow onion, peeled and halved
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tsp sweet Spanish smoked paprika (pimentón)
• A pinch of saffron threads (about 8 to 10)
• 1 1/2 tsp kosher salt, plus more to taste

For the meats

• 6 oz (170 g) Spanish chorizo, casing left on
• 6 oz (170 g) Spanish morcilla (blood sausage) or black pudding
• 8 oz (225 g) lacón (cured pork shoulder) or boneless pork shoulder
• 4 oz (115 g) tocino or thick-cut smoked bacon

For serving

• 2 tbsp extra-virgin olive oil
• 1 tbsp chopped fresh flat-leaf parsley
• Crusty country bread, for serving

Directions

1. Drain the soaked beans and place them in a large heavy pot or Dutch oven. Cover with the 8 cups of cold water and bring to a gentle boil over medium-high heat, skimming off any foam that rises to the surface.
2. Add the onion halves, smashed garlic, bay leaves, paprika, and saffron. Reduce the heat to low and simmer uncovered for 1 hour, keeping the surface just trembling so the beans stay whole.
3. Add the chorizo, morcilla, lacón, and tocino to the pot. Continue to simmer gently for another 45 to 60 minutes, never letting it boil rapidly, until the beans are creamy and the meats are fork-tender.
4. Lift the meats out with a slotted spoon and set aside. If the broth is thin, mash a few beans against the side of the pot with a wooden spoon to thicken it naturally.
5. Slice the chorizo and lacón into thick rounds and cut the morcilla into 1-inch pieces. Return all the meats to the pot and warm through for about 5 minutes.
6. Taste and adjust the salt, keeping in mind the cured meats are already salty. Remove the bay leaves and onion halves.
7. Ladle the stew into warm shallow bowls, making sure each portion gets a generous share of beans and meats. Drizzle with the olive oil and scatter the parsley on top.
8. Serve immediately with plenty of crusty bread and a glass of chilled dry Spanish cider for the most traditional Asturian experience.

Cook’s Notes

• Soak the beans overnight in cold water with a pinch of baking soda so they cook evenly and stay intact through the long simmer.
• Never let the stew boil rapidly once the meats are added — a gentle, lazy simmer is what keeps the beans whole and the broth silky.
• For deeper color and flavor, briefly sear the chorizo and lacón in a dry pan over medium heat before adding them to the pot.
• This stew is even better the next day once the flavors have melded; reheat gently with a splash of water and never let it boil.
• If you cannot find faba beans, large cannellini or butter beans make a fine substitute, though the texture will be slightly different.

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