Asturian White Bean Stew with Chorizo, Morcilla and Pork Belly

What you need

• 500 g (1 lb) dried large white beans, fabes de la Granja, or butter beans
• 250 g (9 oz) salt-cured pork belly, tocino, in one piece
• 300 g (10 oz) salt-cured pork shoulder, lacón; smoked ham hock if you cannot find it
• 2 Spanish chorizo, cooking links, about 100 g each
• 2 morcilla, Spanish blood sausage links, about 100 g each
• 1 bay leaf
• 1 pinch saffron threads, about 15 threads
• 2 tbsp olive oil
• salt, added at the end, to taste

Method

Restated from the original video

1. 1

   The night before, soak the beans in plenty of cold water. In a separate bowl, soak the pork belly and lacón in cold water, 12 hours for both.

2. 2

   Drain the beans and meats. Put the beans, pork belly, lacón, bay, saffron and olive oil in a large heavy pot and add cold water to cover by 3 cm (1 in).

3. 3

   Bring slowly to a boil over medium heat, skimming off the foam as it rises.

4. 4

   When it boils, pour in a splash of cold water to stop the boil. Repeat twice more in the first 30 min. This keeps the bean skins from splitting.

5. 5

   Reduce the heat to the gentlest simmer, cover and cook for 1 hour. Shake the pot now and then instead of stirring, and top up with water if the beans emerge.

6. 6

   Prick the chorizo and morcilla in a few places and add them to the pot. Keep them submerged.

7. 7

   Simmer gently for 1 1/2-2 hours more, until the beans are creamy and soft all the way through and the meats are tender.

8. 8

   Season with salt only now, as the cured meats already season the pot. Rest 10 min off the heat so the liquid thickens.

9. 9

   Lift out the meats and discard the bay. Cut the pork belly, lacón meat, chorizo and morcilla into thick pieces.

10. 10

    Ladle the beans into warm bowls and arrange pieces of each meat on top.

Imported from findchefsclubkitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.