- 1generous lb boned pork shank (or ham hock)
- 14oz large dried white beans (fabes)
- 3/4cup smoked bacon, finely diced
- 1onion, chopped
- 1clove of garlic, chopped
- 2tbsp olive oil
- 2bay leaves
- 1pinch saffron threads
- 1/2tsp sweet paprika
- Sea salt and pepper
- 2Spanish blood sausages (morcilla)
- 8oz chorizo
- Olla de Hierra Traditional Stew Pot or 2-quart heavy bottom pot
Soak the shank in the refrigerator overnight, changing the water once. In another container, cover the beans in 3 inches of cold water and allow to soften in the refrigerator overnight.
Drain the beans and shank. In an olla de hierra or 2-quart heavy bottom pot, sweat the bacon, onion and garlic in the olive oil over low heat until onion is transparent. Add the shank and beans, season with the bay leaf, saffron, paprika and pepper. Add water to cover the ingredients by 1 inch.
Bring to a boil; de-foam the stew with a slotted spoon. Lower heat and simmer on moderately low heat, covered, for around 1 ½ hours. Shake, tilt and rotate the pot several times during cooking. It is important to stir the beans as little as possible as the beans are delicate and will break. Add more cold water if necessary. After about 1 1/2 hours, when the beans are almost soft, add the chorizo and morcilla. Adjust the seasoning and leave to simmer until the beans are completely soft, about 2 hours total.
Before serving, remove the shank and sausages from the pan, cut into pieces and combine with the beans. Serve with crusty bread and a Spanish red wine or sidra.
Serving Size 9.2 oz/261 gr; Calories 735; Calories from Fat 347; Total Fat 39 gr (60%); Saturated Fat 12 gr (60%); Trans Fat 0 gr; Cholesterol 95 mg (32%); Sodium 2558 mg (107%); Total Carbohydrates 47 gr (16%); Fiber 11 gr (45%); Sugars 3 gr; Protein 50 gr (101%); Vitamin A 4%; Vitamin C 3%; Calcium 19%; Iron 53%.
* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.