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Categories:
cannellini beans onion garlic bay leaves extra-virgin olive oil sweet smoked paprika country-style pork salt pork Spanish chorizo sausage cabbage potatoes salt
Viewed: 48 - Published at: 6 years agoIngredients
- 2 lbs cannellini beans, soaked overnight and rinsed
- 1 medium onion, peeled but whole
- 1 head garlic, not peeled
- 3 bay leaves
- 1/4 cup extra-virgin olive oil
- 2 teaspoons sweet smoked paprika
- 1 lb country-style pork ribs, with bone
- 1/2 lb salt pork (tocino)
- 1/2 lb spanish chorizo (the hard kind)
- 1 blood sausage (morcilla, pierced with a knife a few times so it doesn't explode)
- 1 small cabbage, chopped (we use napa, but green is fine too)
- 2 potatoes, peeled and sliced thinly
- salt
Method
- Over high heat in a large, heavy-bottomed pot or Dutch oven, add all ingredients except morcilla, cabbage, potatoes and salt.
- Cover with cold water by two inches, bring to a boil, then cover and reduce heat. Simmer for 1 hour.
- Add cabbage, taste stew and add salt if needed. Simmer for another hour or until beans are tender. When they are tender, add morcilla and potatoes and cook for 10 minutes more. Remove morcilla, slice and serve in the bottom of the bowls of those who want some (me, me, me!), then ladle stew over top. Enjoy!
