Hailing from the north of Spain, this hearty stew is one of the culinary prides of our native Asturias. Filled with buttery white beans that absorb flavor beautifully, along with chorizo and morcilla for a delicious smokey flavor, this stew will leave you warm and satisfied!

Serves 4
-1lb of lacon or cured pork belly
-1 onion, peeled
-1 head of garlic, whole, with outer papery layers peeled
-1 bay leaf
-Salt & Pepper
1. Place the white beans in a large pot and soak them in cold water overnight.
2. Sweat the garlic and onions in a large pot containing the olive oil until transparent. Add the meat, sausages, beans and just enough water to cover all of the ingredients. Bring to a slow boil, skimming any foam that comes to the surface.
3. Once the pot is at a boil, bring down to a simmer and season with the bay leaf, saffron, paprika & pepper. Let this cook for ~2 hours. Add a little cold water every 15 minutes or so to slow down the cooking and ensure the beans stay covered. NOTE: do not stir the ingredients, always shake the pot gently (this avoids breaking open the beans).
4. When the beans are tender, remove the pot from the heat. Let it rest for 30 min-1 hour. Remove and discard the onion and garlic. Remove the meat and sausages and slice them, place aside.
5. When ready to serve, spoon the beans into 4 bowls. Top each one with slices of meat.
¡Que Aproveche!

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