Best Asturian Bean Stew With Sausages Asturia Spain Recipes

ASTURIAN BEAN STEW WITH SAUSAGES -- (ASTURIA, SPAIN)

Asturian Bean Stew with Sausages -- (Asturia, Spain) image

Get out the bacon, ham hocks and assorted sausages! This Asturian-style bean stew is a super hearty dish that can feed a crowd-deliciously!

Provided by My Food and Family

Categories Recipes

Time 11h5m

Yield Makes 12 servings, about 1 cup each.

Number Of Ingredients 13

Ingredients

1 lb. dried large lima beans, haricot beans or white beans
6 slices OSCAR MAYER Bacon, chopped
2 medium onions, chopped
2 medium leeks (about 1 lb.), sliced including 1/3 of the green part
1 medium carrot, peeled, chopped
10 cloves garlic, sliced
3 smoked ham hocks (2 lb.)
1 lb. blood sausages (morcilla or boudin noir), cut into 3/4-inch pieces
3 longaniza (spicy pork) sausages (3/4 lb.), cut into 3/4-inch pieces
2 bay leaves
1 Tbsp. paprika
1/2 tsp. salt
1/2 tsp. pepper

Steps:

Soak beans overnight in enough water to cover by 2 inches; drain.
Cook bacon in large stockpot on medium-high heat 4 min., stirring occasionally. Add onions, leeks, carrots and garlic; stir. Reduce heat to low; cook 15 min., stirring occasionally. Add beans, ham hocks, sausages, bay leaves and paprika. Add enough water to just cover ingredients in stockpot. Bring to boil over medium heat, stirring occasionally. Skim off foam and fat from top of stew. Reduce heat to low.
Simmer, partially covered, 2-1/2 hours or until beans are tender. Skim fat from top of stew. Remove ham hocks. Remove meat from the bones. Return meat to pot; discard bones. Remove bay leaves; discard. Season with salt and pepper.

Nutrition Facts : Calories 510, Fat 28 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 28 g

ASTURIAN BEAN AND SAUSAGE SOUP

Asturian Bean and Sausage Soup image

Provided by Food Network

Categories main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

9 ounces white beans, soaked overnight
7 ounces ham hock, soaked for 1 hour
5 ounces belly pork rib, on the bone
5 ounces belly pork rib, cubed
3 fresh mercillos or other blood pudding
2 or 3 chorizo sausages
1 1/2 pounds dark green cabbage
Salt and freshly ground black pepper
1 pound potatoes
Pinch paprika, optional

Steps:

Put the beans, ham hock, belly pork rib, blood pudding, and chorizo into a pot and cover with water. Skim as the water comes to the boil and cook for 1 hour or until the beans are almost tender.
Cut up the cabbage quite finely. Drain.
Remove the meat bones returning any shreds of meat to the pot and slice the sausages. Season with plenty of black pepper and salt to taste. Add the cabbage and potatoes, and more liquid if necessary to cover them comfortably. Simmer until the potatoes are tender and check the seasoning. If your chorizos are not very spicy, you could add some paprika. Serve in big bowls with country bread.