Place the beans in a big saucepan with the chorizo sausage, morcilla, bacon, boiled ham and garlic. Cover with water and bring to the boil. Remove the scum from the surface. Add the saffron threads and the Spanish extra virgin olive oil. Reduce the heat and let the beans and meats cook very slowly for 2 hours. Make sure the beans are always covered with a little bit of water. Meanwhile boil the cabbage leaves in another saucepan with salted water. Drain the cabbage once it is cooked. When the 2 hours are up add the cabbage and potatoes to the beans. Let the stew cook for 20 minutes more or until the potatoes are tender. Check the seasoning and serve hot.
Preparation: Sonia Fuentes
Energy (kcal): 693
Energy (kJ): 2,897
Protein (g): 33.5
Fat (g): 42.2
Carbohydrates (g): 44.6
Fibre (g): 17.0
Iron (mg): 9.9
Thiamin (mg): 0.7
Phosphorus (mg): 414.7
Information provided by: The Spanish Nutrition Foundation (FEN)
A traditional dish like this one deserves an iconic Spanish wine like a young Tempranillo from a classic wine-producing region like DOCa Rioja or DO Valdepeñas. The acidity and fruitiness of the wine will temper the pork sausage and perfectly compliment the creamy beans.
