This classic dish is one of the national dishes of the province of Asturias in northwestern Spain and is a cross between a soup and a stew. The traditional alubia beans are sometimes difficult to obtain outside Spain and haricot (dried white) beans may be
1 3/4 litres (3 pints) 7 1/2 cups Water
225 g (8 oz) 1 1/3 cups Dried white alubia beans, soaked overnight in cold water and drained
225 g (8 oz) 1 1/3 cups Dried broad (fava or lima) beans, soaked overnight in cold water and drained
1 Large onion, chopped
2 Garlic cloves, crushed
125 g (4 oz) Morcilla or blood sausage, sliced
1 tsp Dried oregano
2 Small chorizo sausages, sliced
2 slices Bacon, chopped
50 g (2 oz) Serrano ham, chopped
1/2 tsp Ground saffron
Salt and pepper to taste
225 g (8 oz) 1 1/3 cups Dried white alubia beans, soaked overnight in cold water and drained
225 g (8 oz) 1 1/3 cups Dried broad (fava or lima) beans, soaked overnight in cold water and drained
1 Large onion, chopped
2 Garlic cloves, crushed
125 g (4 oz) Morcilla or blood sausage, sliced
1 tsp Dried oregano
2 Small chorizo sausages, sliced
2 slices Bacon, chopped
50 g (2 oz) Serrano ham, chopped
1/2 tsp Ground saffron
Salt and pepper to taste
method
1. Pour the water into a large saucepan and bring to the boil. Add the alubia and broad (fava or lima) beans, onion and garlic and bring back to the boil. Reduce the heat to low, cover the pan and simmer for 45 minutes to 1 hour, or until the beans are cooked and tender.
2. Add the morcilla or blood sausage, oregano, chorizo sausages, bacon, ham, saffron and seasoning and stir to mix. Simmer for a further 30 minutes.
3. Transfer the mixture to a warmed serving bowl and serve at once.
2. Add the morcilla or blood sausage, oregano, chorizo sausages, bacon, ham, saffron and seasoning and stir to mix. Simmer for a further 30 minutes.
3. Transfer the mixture to a warmed serving bowl and serve at once.
serving amount
6 - 8 servings
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