Pote Asturiano

Ingredients

• 400 gdried white beans — soaked overnight
• 500 gberza or collard greens — chopped
• 4potatoes — peeled and broken into chunks
• 2chorizo asturiano
• 2morcilla asturiana
• 200 glacón or ham hock
• 150 gpanceta
• 1 tspsweet pimentón
• 2 Lwater
• to tastecoarse salt

Method

1. Rinse the 400 g of dried white beans under cold water and soak them overnight in a large bowl filled with water. This will help soften the beans and reduce cooking time. Drain and set aside before starting the cooking process.
2. In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the 200 g lacón or ham hock, 150 g panceta, 2 chorizo asturiano, and 2 morcilla asturiana in batches, ensuring not to overcrowd the pot. Brown each piece until it develops a deep, golden color, which will enhance the flavor of the dish. Remove the meats and set aside on a plate.
3. In the same pot, reduce the heat to medium and add a finely chopped onion, 2 minced garlic cloves, and 1 chopped green pepper. Cook in the rendered fat, stirring occasionally, until the vegetables soften and collapse, about 5-7 minutes. Remove the pot from the heat and stir in 1 teaspoon of sweet pimentón, ensuring it coats the vegetables evenly without burning.
4. Return the pot to medium heat and pour in 2 liters of water. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, which will add depth to the broth. Return the browned meats to the pot along with the drained beans. Bring the mixture to a gentle simmer.
5. Peel and cut 4 potatoes into large chunks and add them to the pot. Also, add 500 g of roughly chopped berza or collard greens. Cover the pot partially with a lid and let it simmer gently, stirring occasionally, until the beans are tender and the potatoes are cooked through, about 1.5 to 2 hours. The beans should be soft but not falling apart, and the potatoes should be tender when pierced with a fork.
6. Once the beans and potatoes are cooked, remove the pot from the heat and let it rest for about 10 minutes. This allows the flavors to meld and the fat to rise to the surface. Skim off any excess fat with a spoon and taste the broth, adjusting the coarse salt to your preference.
7. Serve the Pote Asturiano hot, ensuring each bowl has a generous portion of beans, meats, potatoes, and greens. Accompany with crusty bread to soak up the flavorful broth. Enjoy this hearty dish as a comforting meal reminiscent of traditional Asturian home cooking.