Asturian Pork and Beans

1. 1

   Drain the beans and transfer them to a large enameled cast-iron casserole.

2. 2

   Add the onion, garlic, pimenton, crushed saffron, ham hock, bacon and 12 cups of cold water and bring to a boil.

3. 3

   Reduce the heat to moderate and simmer the stew, tucking the ham hock under the cooking liquid as necessary, until the beans are almost tender, about 1 hour and 30 minutes.

4. 4

   Add the chorizos to the bean stew and cook until the meat and beans are tender and the cooking liquid is thick and slightly reduced, about 45 minutes longer.

5. 5

   Discard the onion and garlic and transfer the meat to a bowl.

6. 6

   Pull the meat from the ham hock and cut it into large pieces.

7. 7

   Cut the bacon and chorizos into pieces.

8. 8

   Add the meat to the beans and season lightly with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.