6 Serves
95 Mins
Soak the large white beans in cold water overnight. Drain and rinse them before starting the cooking process.
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SpanishVitamin E
1 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
294 µg / 400 µgCalcium
192 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
155 mg / 420 mgPhosphorus
305 mg / 1,250 mgPotassium
1503 mg / 4,700 mgSodium
1923 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
12 g / 28 gSugar
2 g / 50 gSaturated Fat
16 g / 20 gCholesterol
61 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Place the soaked beans in a large pot and cover with fresh water. Bring to a boil, then reduce heat to a simmer.
Add the Spanish chorizo, morcilla, and salt pork to the pot. Add a splash of olive oil and a pinch of saffron to the broth.
Simmer the stew gently over low heat for approximately 60 minutes, skimming any foam from the surface as needed. Season with salt and pepper to taste.
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Tunisian