Ingredientes:

  • 500 g de judías blancas secas (variedad riñón o faba)
  • 2 litros de agua mineral o caldo de ave
  • 2 chorizos asturianos semicurados
  • 100 g de panceta curada
  • 1 trozo de jamón serrano
  • 1 cebolla blanca pequeña entera
  • 1 cabeza de ajos entera
  • 1 cebolla morada picada
  • 2 dientes de ajo laminados
  • 1 cucharada de pimentón dulce de la Vera
  • 1/2 cucharadita de comino molido
  • 30 ml de aceite de oliva virgen extra
  • 1 hoja de laurel
  • 1 pizca de sal

Instrucciones:

  1. Hidratar las 500 g de judías blancas secas en abundante agua fría during at least 12 hours.
  2. Escurrir las judías and put them in a pot with 2 liters of water. Incorporar los 2 chorizos, los 100 g de panceta, el jamón, la cebolla entera y la cabeza de ajos.
  3. Heat on high until boiling, then remove the gray foam from the surface. Repeat until the water is clean.
  4. Reduce heat to low and 'scare' the beans by adding a splash of cold water. Repeat this process three times during the first hour.
  5. Cook over very low heat, maintaining a barely perceptible simmer, for 1 hour and 20 minutes.
  6. Prepare the sofrito: heat 30 ml of olive oil, brown the 2 sliced garlic cloves and the chopped red onion. Remove from heat and add the paprika and cumin so they don't burn.
  7. Pour the sofrito over the beans and shake the pot in circular motions until the broth turns an intense orange color.
  8. Let the stew rest, covered, for at least 20 minutes before serving. This step is crucial for the starch to fully bind the broth.