Foods Wines from SpainFEDER

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)


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