White bean and potato stew: potaje de alubias blancas y patatas

One of the best things about Spain are the stews that cooks and chefs prepare. Each region has its speciality and while Madrid is famous for its cocido, Asturias has its fabada. This is one of my favourite types of dishes and a good substantial meal in itself in the winter months.

We ate this round at our neighbour’s house and I tried to replicate it a while later.

INGREDIENTS:
250g white beans, soaked overnight
1 onion, chopped
4 medium potatoes
green peppers, chopped
2 tomatoes, finely
leeks
a ham bone
a white knuckle bone
2 bay leaves
chorizo, sliced

Fry the green pepper in some oil in the pressure cooker until soft. Add the onion and leeks and fry for a further couple of minutes before adding the tomato.

Add the remaining ingredients and cover with plenty of water. Season generously with salt and pepper.

Close the lid and bring the pan up to pressure. Cook for 30 minutes. Remove the lid and boil for a further 10 minutes to reduce the sauce slightly.