Authentic home cooking from Spain, with US measurements. 
Slow Cooker Stewed White Beans (Crock Pot)
If you know me, you’ll know I absolutely love a good hearty stew. At home, we’ve always enjoyed stews and soups, and they’re a staple in our kitchen. When you make them in a slow cooker, the flavors really come together and you barely need to add any salt.
This recipe was originally meant to be an Asturian bean stew, but with the recent snow, I couldn’t find fabes or turnip greens. I substituted regular white beans and cabbage instead. I recommend trying both the original and this version I’m sharing today. Soak the beans for 8 hours and cook for another 8 hours on low.
Have a great day!
Slow Cooker Stewed White Beans (Crock Pot)
If you know me, you’ll know I absolutely love a good hearty stew. At home, we’ve always enjoyed stews and soups, and they’re a staple in our kitchen. When you make them in a slow cooker, the flavors really come together and you barely need to add any salt.
This recipe was originally meant to be an Asturian bean stew, but with the recent snow, I couldn’t find fabes or turnip greens. I substituted regular white beans and cabbage instead. I recommend trying both the original and this version I’m sharing today. Soak the beans for 8 hours and cook for another 8 hours on low.
Have a great day!
Open in Cookpad AppSteps
- 1
The day before, soak the beans in cold water. The next morning, bring water to a boil and cook the beans for 15 minutes. Drain and let them cool.
- 2
Prepare the rest of the ingredients.
- 3
In your slow cooker, add the chopped cabbage or turnip greens, chunked potatoes, chorizo, blood sausage, pork belly, ham bone, and finally the beans. Add just enough water to cover (very little evaporates during cooking).
- 4
Set to cook on low for 8 hours. Adjust salt if needed, add a little sweet paprika, and stir well. If you like a thicker sauce, remove some broth, potatoes, and beans, blend them, and return to the pot. This isn’t traditional, but I love it—it can also help mellow the stew if it’s too salty or strong. Enjoy!
- 5
Important: After cooking, skim the fat from the surface with a ladle. The fat from the meats will rise to the top and can be heavy to digest if left in.
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