Name: Asturian Bean and Sausage Soup
Cuisine: Spain
Ingredients: salt and freshly ground black pepper; 3 fresh mercillos or other or blood pudding; 2 or 3 chorizo sausages; 250g/9oz white beans, soaked overnight; 750g/1½lb dark green cabbage; 140g/5oz belly of pork, cubed; 200g/7oz ham hock, soaked for 1 hour; 450g/1lb potatoes; 140g/5oz belly of pork rib, on the bone; pinch of paprika, optional

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

My mad wild friends the Herbie boys from the delicatessen of that name in Edinburgh gave me a mercillo or Spanish blood sausage, and in return I gave them this recipe. Do not confuse Asturia, which is a Spanish Kingdom, with the land of lederhosen. This is a good rib-sticking soup and a meal in itself.

Ingredients

250g/9oz white beans, soaked overnight
200g/7

Method

Put all the ingredients except the cabbage and potatoes into a pan and cover with water. Skim as the water comes to the boil and cook for 1 hour or until the beans are almost tender. Cut up the cabbage quite finely and bring to the boil in a saucepan of salted water. Drain. Remove the meat bones returning any shreds of meat to the casserole and slice the sausages. Season with plenty of black pe

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of