This stew of creamy white beans cooked slowly with pork and cured meat is traditionally made with fabes de la Granja (or judion beans), morcilla (Spanish black pudding), chorizo and lacón (cured pork shoulder, and similar to pancetta); it’s also the perfect dish for using up leftover roast pork.
Nestle any saved leftover pork meat, fat and bones in among the beans, then do the same with other optional pork, such as a piece each of pancetta (or bacon lardons) and morcilla (or black pudding), and the whole cooking chorizos (or sliced dried chorizo).
Leftover roast pork (bones, fat and meat), or the remains of cooked pork chops, or leftover cooked knuckle or ham hock bone, or any saved roast pork bones.
Turn down the heat to a simmer, skim off any foam, then leave to cook gently for an hour to an hour and a half, until the beans are tender; if need be, add a splash of cold water as necessary to keep the liquid just above the beans.
500g dried white beans – for example, fabes de la granja, cannellini or butter beans.
