Mario Batali makes a Spanish favourite - a white bean and pork stew from the wild mountains of Asturias
  • Rating:
  • Serves: 10-12
  • Cook Time:
  • Prep Time: 15 minutes plus overnight soaking
  • Effort: easy


  • 1 kg fava dried fava beans, (large white Asturian beans; or substitute other large white beans), soaked overnight in water
  • 4 tbsp extra virgin olive oil
  • 1 pinches strands saffron
  • 1 tbsp hot smoked pimenton, (Spanish smoked paprika)
  • 1 heads garlic, cut in half across the bulb
  • 1 smoked ham hock
  • 450 g slab bacon
  • 450 g Spanish chorizo
  • 450 g morcilla, (blood sausage)
  • 1 onion, halved


1. Drain the beans. Put them in a large pot, add water to cover by 5cm, and bring to the boil.

2. Skim off any foam, lower the heat to a simmer, and add the olive oil, saffron, pimentón, garlic, ham hock, and bacon. Simmer for 1 hour, adding more water as necessary to keep the beans covered.

3. Add the chorizo, morcilla, and onion and simmer for another 2 hours, or until the beans are very soft; add water as necessary to keep the beans and meats covered.

4. Remove from the heat, remove the meats, and let cool slightly. Remove the meat from the ham hock and shred it into bite-sized pieces. Cut the bacon into 2.5cm chunks and cut the sausages into thick slices.

5. Discard the garlic and onion, ladle the beans into bowls, and nestle the various meats amongst the beans.

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