📝 About This Recipe
Hailing from the mist-covered mountains of Asturias, this robust stew is the rustic cousin of the famous Fabada, elevated by the addition of earthy collard greens and potatoes. It is a 'plato de cuchara' (spoon dish) that marries creamy white beans with smoky, salt-cured meats known as the 'compango.' Slow-simmered to perfection, it offers a deep, smoky complexity that has warmed Spanish hearths for centuries.
🥗 Ingredients
The Legumes and Vegetables
- 500 grams Faba de Asturias (Large white beans) (soaked in cold water for at least 12 hours)
- 1 large bunch Berza Asturiana (Collard greens or Kale) (stemmed and finely shredded)
- 3 medium Kennebec Potatoes (peeled and 'cracked' into bite-sized chunks)
- 2 liters Water (or enough to cover ingredients by two inches)
The Compango (Cured Meats)
- 2 pieces Asturian Chorizo (smoky and firm)
- 2 pieces Asturian Morcilla (Blood sausage) (onion-based and smoked)
- 200 grams Lacón (Salted pork shoulder) (soaked briefly to remove excess salt)
- 150 grams Pancetta or Tocino (Cured pork fat) (thickly sliced)
The Sofrito and Seasoning
- 3 tablespoons Extra Virgin Olive Oil (Spanish Picual preferred)
- 3 cloves Garlic (minced)
- 1 tablespoon Sweet Spanish Pimentón (Paprika) (Pimentón de la Vera)
- 1 pinch Saffron threads (toasted and crushed)
- to taste Salt (add cautiously due to cured meats)
👨🍳 Instructions
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1
Drain the soaked beans and place them in a large, heavy-bottomed pot (ideally earthenware or cast iron). Cover with cold water until the water level is about 2 inches above the beans.
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2
Bring the pot to a boil over medium-high heat. As it begins to boil, use a slotted spoon to skim off the white foam that rises to the surface to ensure a clean, clear broth.
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3
Once skimmed, add the chorizo, morcilla, lacón, and pancetta. Reduce the heat to a very low simmer. This gentle cooking prevents the bean skins from breaking.
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4
Perform 'asustar las fabas' (scaring the beans) by pouring half a cup of cold water into the pot. Repeat this twice more over the next hour; this stops the boil and keeps the beans creamy inside.
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5
While the beans simmer, blanch the shredded collard greens in a separate pot of boiling water for 5 minutes to remove any bitterness. Drain and set aside.
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6
After the beans have been cooking for about 90 minutes, add the blanched greens and the 'cracked' potatoes to the main pot. (To crack potatoes, insert the knife and twist so the potato breaks unevenly; this releases starch to thicken the stew).
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7
In a small skillet, heat the olive oil over low heat. Sauté the minced garlic until golden, then remove from heat and stir in the pimentón to avoid burning it.
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8
Pour this garlic and pimentón oil (the sofrito) into the stew pot along with the crushed saffron threads.
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9
Continue to simmer for another 30-45 minutes until the potatoes are tender and the beans are 'mantecosa' (buttery) in texture.
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10
Taste the broth. Adjust the salt only now, as the cured meats will have released their saltiness during the cook.
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11
Carefully remove the meats (compango) from the pot. Slice the chorizo, morcilla, and pork into serving portions.
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12
Allow the stew to rest for at least 30 minutes off the heat before serving. This allows the flavors to meld and the broth to thicken to its signature consistency.
💡 Chef's Tips
Always use high-quality Spanish beans; if you can't find 'Faba de Asturias', use large Cannellini or Lima beans. Never stir the stew with a spoon, as you will break the delicate beans; instead, grab the pot handles and give it a gentle swirl. If the broth is too thin, mash two or three beans and a piece of potato against the side of the pot and stir them back in. The 'compango' (meats) can be served in a separate dish in the center of the table for diners to help themselves. Like most stews, Pote Asturiano tastes even better the next day after the flavors have fully developed.
🍽️ Serving Suggestions
Serve in deep, warmed ceramic bowls to retain the heat. Pair with a crisp, dry Asturian Cider (Sidra Natural) poured from a height to aerate. Accompany with a thick slice of crusty rustic bread for dipping into the 'caldo'. A simple side of pickled green chillies (guindillas) provides a sharp contrast to the rich fats. Finish the meal with a light dessert like 'Arroz con Leche' (Spanish rice pudding) to stay true to the region.