Pork
A northern Spanish stew with beans and black pudding
400 g dried white alubia beans (use dried broad beans or butter
beans if unavailable)
1 large onion, chopped coarsely
2 or more cloves garlic, crushed
200 g morcilla, or black pudding if unavailable, in 15 mm chunks
100 g chorizo , chopped into chunks
100 g chopped bacon
50 g Serrano ham (or prosciutto or other smoked ham) chopped
1 tsp ( 5 g )dried oregano
Pinch of saffron powder
Seasoning
Soak the beans overnight, drain, and simmer in 1.5 l water with the onion and garlic until cooked (about 1 hour).
Add the other ingredients and simmer for a further hour, or cook,
covered, in a low oven.
Season to taste.
The quantities of ingredients are not critical and can be adjusted according
to availability.
The dish is very tolerant and can be reheated after cooking.
Eat as a soup or a main course with plenty of fresh bread to mop up the juices.