Chorizo, greens and bean stew

Chorizo, greens and bean stew

Potaje montañes

Spanish Made Simple

I had only tried this dish once in my life before I cooked it for this book. I had it in the city of Santander with all my friends at the wedding of our dear friend Pablo. It was so good I have never forgotten about it. Note that you will need to soak the dried butter (lima) beans overnight before you start cooking.


Quantity Ingredient
350g dried butter beans
500g pork belly, Cut into 3-cm chunks
3 smoked chorizo sausages, (about 100g each)
3 black puddings, (about 100g each)
2 bay leaves
4 tablespoons olive oil
4 garlic cloves, thinly sliced
50g serrano ham, diced
1 tablespoon plain flour
1 teaspoon sweet pimenton
1 head of spring greens, chopped, (or any green cabbage)


  1. Soak the dried beans in cold water overnight.
  2. The next day, put the soaked and drained beans, pork belly, chorizo sausages, black puddings and bay leaves in a large saucepan and pour in about 3 litres cold water.
  3. Bring to the boil over a high heat then cook at a rolling simmer for 1 hour, skimming the froth that appears on the surface with the help of a ladle.
  4. Pour the olive oil into a frying pan over a low heat and fry the garlic and Serrano ham for 5 minutes without getting any colour on them. Sprinkle the flour and pimentón into the pan and stir for a couple of minutes to form a roux.
  5. Take a ladeful of liquid from the large saucepan and add it to the roux. Stir until combined and add another ladleful if necessary. Pour the contents of the frying pan into the large pan and stir. The roux will eventually make the stew a little thicker and have a better texture, instead of seeming like a soup.
  6. Simmer for 2½–3 hours in total until the beans are soft, and add the spring greens 30 minutes before the end of the cooking time.
  7. Serve in soup bowls, making sure everyone has equal portions of the different meats.
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