How to make it
5 steps. Take it one step at a time.
The night before
The night before, place the dried white beans in a large bowl and cover with plenty of cold water. Let them soak for at least 12 hours.
12 hrDrain the beans and place them
Drain the beans and place them in a large, wide pot. Add the chorizo, morcilla, bacon, ham bone, and whole garlic clove. Cover with fresh cold water until the water level is about 2 inches (5 cm) above the ingredients.
Bring to a boil over high heat
Bring to a boil over high heat. As it starts to boil, skim off any foam that rises to the surface with a slotted spoon. Once clear, add a splash of cold water to 'scare' the beans and stop the boil briefly.
Add the sweet paprika and the saffron threads
Add the sweet paprika and the saffron threads (bloomed in a bit of water). Reduce the heat to low, ensuring a very gentle simmer at about 200°F (93°C). Cover and cook for 2 to 2.5 hours.
2 hr 30 minDuring cooking, occasionally shake the pot
During cooking, occasionally shake the pot to prevent sticking—never stir. If the water level gets too low, add a small amount of cold water. Once the beans are tender (creamy like butter), taste and add salt if needed. Let the stew rest for 15-30 minutes before serving.
30 min
A little kitchen wisdom
Authenticity relies on using 'Alubias de la Granja' (large Asturian white beans). Do not stir the pot with a spoon while cooking; instead, shake the pot gently to avoid breaking the beans. 'Scaring the beans' (adding a splash of cold water when it boils) helps them cook evenly without bursting.
