Pote Asturiano (Asturian Bean and Greens Stew)
A comforting stew of beans, cabbage and potato slowly cooked with chorizo, blood sausage and bacon. Lighter than fabada, but just as homey and tasty.
- Total
- 170 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
Free, no sign-up: it goes into your week and your shopping list.
Ingredients
Serves 4
- fava bean11 oz
- collard greens1 lb
- potato3
- chorizo2
- blood sausage1
- bacon5.25 oz
- garlic clove2
- sweet paprika1 tsp
- olive oil2 tbsp
- salt1 tsp
Method
- 1
The night before, soak the beans in plenty of cold water.
- 2
Drain the beans and put them in a large pot with the bacon, chorizo and blood sausage. Cover with cold water and bring to a boil, skimming the foam.
- 3
Lower the heat to the minimum and cook covered 1 hour 30 minutes, adding a splash of cold water if needed so the beans are always covered.
- 4
Meanwhile, wash the cabbage, remove the thick ribs and cut into strips. Blanch 5 minutes in boiling water and drain.
- 5
Peel the potato and snap it into medium chunks.
- 6
Add the cabbage and potato to the pot and cook 40 more minutes over low heat.
- 7
In a small skillet, heat the olive oil, brown the sliced garlic, remove from the heat, add the sweet paprika and pour this sofrito into the pot.
- 8
Salt to taste, cook 10 more minutes and rest another 10. Serve with the sliced meats.
Like this recipe?
Add it to your week and your shopping list builds itself: added up, scaled to your household and sorted by store section.
