Pote asturiano – Asturian cabbage and bean stew

Ingredients for 4 portions

• 250 gDried white beans, ideally fabes
• 200 gLacón (cured pork shoulder), in one piece
• 100 gSalted pork belly, in one piece
• 2Spanish chorizos, smoked Asturian
• 1Spanish blood sausage (morcilla), smoked Asturian
• ≈ 2.5 lWater, cold
• 500 gKale, or savoy cabbage
• 600 gPotato
• 2 tbspOlive oil
• 2 clovesGarlic, sliced
• 1 tspPaprika
• to tasteSalt

Method

1. The night before, soak the beans in plenty of cold water. Soak the lacón and pork belly in a separate bowl to draw out some of the salt.
2. Drain the beans and put them in a large pot with the lacón, pork belly, chorizos and morcilla. Pour in the cold water and bring to the boil over a medium heat, skimming off the foam.
3. Lower the heat, cover and simmer gently for 1½ hours. Shake the pot now and then and add a splash of cold water if needed.
4. Meanwhile, wash the greens, cut out the tough stalks and shred the leaves. Peel the potatoes and break them into chunks: cut in a little with the knife and snap off the rest, so they release starch and thicken the broth.
5. Blanch the greens for 5 minutes in boiling salted water and drain, to take away the bitterness.
6. Add the greens and potatoes to the pot and cook for another 30 minutes, until the potatoes and beans are tender.
7. Heat the oil in a small frying pan and fry the garlic until lightly golden. Take the pan off the heat, stir in the paprika and tip it straight into the pot.
8. Lift out the meat and sausages, cut them into pieces and return them to the pot. Taste and add salt only now, as the meats are salty.
9. Leave the stew to rest for 10 minutes and serve piping hot in deep plates.

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• Potaje de garbanzos – chickpea stew with spinach and chorizo55 min · ≈ €1.25/port.
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