Asturias Bean Stew


Soak the haricot beans in water overnight. Separately, place the shoulder ham and salted pork fat in warm water and leave to soak for 8 hours. Place the beans in a large pan, cover with water and add more water to a depth of an extra two inches. Over a high heat, bring to the boil with the pan uncovered, and skim. Add the ham and pork then simmer for 2 hours, stirring occasionally. Season and add the washed black sausage and chorizo. Cook for a further 15 minutes. Taste the beans to make sure they are soft, add a few threads of saffron and leave the pan to stand for about half an hour. Cut the chorizo, black sausage and ham into pieces before serving.

Preparation: Escuela Superior de Hostelería y Turismo de Madrid

Spanish recipe: Asturias Bean Stew. Photo by: Toya Legido/©ICEX.


Serve the beans with the cooking stock in individual dishes, with the meat products on a platter at the center of the table, from which diners can serve themselves.

Nutritional Facts

Energy (kcal): 681
Energy (kJ): 2,850
Protein (g): 40.60
Fat (g): 33.69
Carbohydrates (g): 53.47
Thiamine (mg): 0.98
Iron (mg): 11.02
Fiber (g): 25.4


 Information provided by: The Spanish Nutrition Foundation (FEN)


This website uses cookies to deliver superior functionality and to enhance your experience. Continued use of this site indicates that you accept this policy.