200 minutes
A traditional Spanish dish featuring large white beans, various pork cuts, chorizos, and morcillas, creating a rich and comforting stew.
Pig's Ear, cleaned
each
Pig's Foot, cut in half, cleaned
each
Judiones De La Granja Or Large White Beans, soaked overnight
0 lb
Pancetta, in one piece
0 lb
Large Onion, chopped
each
Garlic Clove, chopped
each
each
to taste
Semi-Cured Chorizos
0 lb
Morcillas (Spanish Blood Sausage)
0 lb
Extra Virgin Olive Oil, for drizzling
tablespoons
1. Clean Pig’s Ear and Foot
Singe and scrub the pig’s ear and foot until thoroughly clean. Place them in a pot of water, bring to a boil, and cook for 20 minutes. Drain and set aside.
2. Prepare Beans
Drain the soaked beans and transfer them to a large pot filled with fresh water. Bring to a boil and skim off any scum that rises to the surface.
3. Cook Beans with Pork
Add the pig’s ear, pig’s foot, pancetta or bacon, chopped onion, garlic, and bay leaves to the pot with the beans. Bring to a gentle simmer and cook until beans are tender, about 2½ to 3 hours. Season with salt to taste once beans start to soften.
4. Prepare Chorizos and Morcillas
Boil the chorizos in a separate pan for 30 minutes and the morcillas for 10 minutes. Drain and slice into thick rounds.
5. Combine and Heat Through
Add the sliced chorizos and morcillas to the pot with the beans and pork. Allow everything to heat through for a few minutes.
6. Serve
Drizzle extra virgin olive oil over the dish just before serving. Serve immediately.
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