Alubias estofadas en olla de cocción lenta (crock pot) 
Stewed Beans in a Slow Cooker (Crock Pot)
Those who know me well know that I absolutely love a good hearty dish. In my home, we've always been big on stews and casseroles, and they're a staple for us. When you make them in a slow cooker, they turn out delicious because all the flavors concentrate, and you hardly need to add any salt 🧂.
The recipe was intended to be an Asturian stew, but with the snowstorm, it was impossible to get fabes and turnip greens. I substituted with regular white beans and cabbage. I recommend both the original and the version I'm sharing today. 8 hours of soaking and 8 hours of cooking on low heat.
Have a great day 😘😘
Stewed Beans in a Slow Cooker (Crock Pot)
Those who know me well know that I absolutely love a good hearty dish. In my home, we've always been big on stews and casseroles, and they're a staple for us. When you make them in a slow cooker, they turn out delicious because all the flavors concentrate, and you hardly need to add any salt 🧂.
The recipe was intended to be an Asturian stew, but with the snowstorm, it was impossible to get fabes and turnip greens. I substituted with regular white beans and cabbage. I recommend both the original and the version I'm sharing today. 8 hours of soaking and 8 hours of cooking on low heat.
Have a great day 😘😘
Cooking Instructions
- 1
Soak the beans in cold water the day before. The next morning, bring water to a boil and cook them for 15 minutes. Then remove them and let them cool.
- 2
Prepare the rest of the ingredients.
- 3
In your slow cooker, add the chopped cabbage or turnip greens, the chunked potatoes, the chorizo, the blood sausage, the pork belly, the ham bone, and finally the beans or fabes. Cover with water, but not too much, just enough. (It evaporates very little during cooking)
- 4
Set to cook on low heat for 8 hours. Adjust the salt if needed, add a bit of paprika, and stir well. If you like to thicken the sauce, remove some broth, potatoes, and beans, blend them in a blender, and then return them to the pot. This step isn't done in a traditional Asturian stew, but I love it, and it often helps to mellow the stew if it's too salty or too flavorful. Enjoy your meal!! 😊
- 5
Important: After cooking, skim the fat from the surface of the stew with a ladle. The fat from the meats will rise to the surface and can be hard to digest.
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