📝 About This Recipe
Hailing from the rugged mountains of Asturias in Northern Spain, this legendary stew is a celebration of 'Les Fabes'—creamy, buttery white beans that melt in your mouth. This slow-cooked masterpiece features the 'Compango,' a trio of smoky chorizo, blood sausage (morcilla), and cured pork belly that infuses the broth with a deep, paprika-stained richness. It is a rustic, soul-warming dish that represents the pinnacle of Spanish comfort food, perfect for chilly afternoons and long communal lunches.
🥗 Ingredients
The Legumes
- 500 grams Dried Large White Beans (preferably Fabas de Asturias or large Cannellini) (soaked in cold water for at least 12 hours)
The Compango (Meats)
- 2 links Spanish Chorizo (semi-cured, firm variety)
- 2 links Spanish Morcilla (Blood Sausage) (Asturian style if available)
- 250 grams Pancetta or Cured Pork Belly (one thick slab)
- 1 piece Ham Hock or Lacón (small, for extra depth of flavor)
Aromatics and Spices
- 1/2 teaspoon Saffron Threads (lightly toasted and crushed)
- 1 teaspoon Spanish Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet variety)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Yellow Onion (peeled and kept whole)
- 3 cloves Garlic (peeled and left whole)
- to taste Salt (be cautious as the meats are salty)
- 2 liters Cold Water (as needed to cover beans)
👨🍳 Instructions
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1
Drain the soaked beans and rinse them under cold water. Place them in a large, wide heavy-bottomed pot (traditionally a clay pot, but a Dutch oven works perfectly).
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2
Cover the beans with cold water until the level is about 2 inches (5cm) above the beans. Set the heat to high and bring to a boil.
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3
As the water begins to boil, use a slotted spoon to skim off the white foam that rises to the surface. This ensures a clean, clear broth.
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4
Add the pork belly, ham hock, and chorizo to the pot. Do not add the morcilla (blood sausage) yet, as it is delicate and may burst during the long simmer.
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5
Toss in the whole onion and the garlic cloves. Pour in the olive oil and sprinkle the pimentón (paprika) over the surface.
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6
Perform the 'asustar' (scaring the beans): when the pot reaches a rolling boil, pour in a half-cup of cold water to stop the boil. Repeat this twice more over the first hour; this prevents the bean skins from bursting and ensures a creamy interior.
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7
Reduce the heat to the lowest possible setting. The liquid should barely shimmer, not bubble aggressively. Cover the pot partially.
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8
After 1.5 hours of slow simmering, gently place the morcilla links on top of the beans. If the water level has dropped, add just enough warm water to keep everything submerged.
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9
Steep the crushed saffron in a few tablespoons of warm broth for 5 minutes, then stir this liquid into the pot gently.
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10
Cook for another 30-45 minutes. Check the beans for doneness; they should be 'mantequillosa' (buttery) and tender but still whole.
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11
Once the beans are tender, remove the onion and garlic. Remove the meats (chorizo, morcilla, pork belly) and set them on a cutting board.
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12
If the broth is too thin, take 5-6 beans, mash them into a paste with a little liquid, and stir back into the pot to thicken the 'caldo'.
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13
Cut the meats into bite-sized portions. You can either return them to the pot or serve them on a separate platter alongside the beans.
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14
Taste for salt. The meats release a lot of salt, so you likely won't need much. Let the stew rest for at least 30 minutes before serving to allow the flavors to harmonize.
💡 Chef's Tips
Always use cold water to start and for 'scaring' the beans; hot water can toughen the skins. Never stir the beans with a spoon while cooking; instead, gently shake the pot by the handles to avoid breaking the delicate legumes. If you can't find authentic Asturian faba beans, use the highest quality large dried Cannellini or Great Northern beans you can find. This dish is significantly better the next day—if you have the patience, cook it 24 hours in advance and reheat gently. Be very careful with the morcilla; if it feels soft, prick it once with a toothpick to prevent it from exploding in the stew.
🍽️ Serving Suggestions
Serve in shallow wide bowls with plenty of the smoky broth. Provide a side of crusty sourdough or rustic Galician bread to soak up every drop of liquid. Pair with a crisp, dry Spanish Sidra (cider) poured from a height, or a bold red Mencía wine. Serve a simple green salad with a sharp vinaigrette on the side to cut through the richness of the pork. Follow the meal with a light dessert like 'Arroz con Leche' (Spanish rice pudding) for the full Asturian experience.