Recipe by Raquel Grinnell
My Spanish aunt (tia) is an amazing cook, and the last time we went to Spain she made this amazing, regional bean stew. She was happy to give me the recipe! You can get Spanish chorizo (do NOT use any other kind!! The dish will not taste right!!) and morcilla at specialty Spanish stores like La Tienda; they have a website from which you can order as well. Prep time includes the overnight soak on the beans. This is a low-and-slow dish; it takes a while to make, but is soooo worth it!
- 2 lbs cannellini beans, soaked overnight and rinsed
- 1 medium onion, peeled but whole
- 1 head garlic, not peeled
- 3 bay leaves
- 1⁄4 cup extra-virgin olive oil
- 2 teaspoons sweet smoked paprika
- 1 lb country-style pork ribs, with bone
- 1⁄2 lb salt pork (tocino)
- 1⁄2 lb spanish chorizo (the hard kind)
- 1 blood sausage (morcilla, pierced with a knife a few times so it doesn't explode)
- 1 small cabbage, chopped (we use napa, but green is fine too)
- 2 potatoes, peeled and sliced thinly
Directions See How It's Made
- Over high heat in a large, heavy-bottomed pot or Dutch oven, add all ingredients except morcilla, cabbage, potatoes and salt.
- Cover with cold water by two inches, bring to a boil, then cover and reduce heat. Simmer for 1 hour.
- Add cabbage, taste stew and add salt if needed. Simmer for another hour or until beans are tender. When they are tender, add morcilla and potatoes and cook for 10 minutes more. Remove morcilla, slice and serve in the bottom of the bowls of those who want some (me, me, me!), then ladle stew over top. Enjoy!