Spanish Stew with Blood Sausage and White Beans | Cocido Español con Morcilla
Spanish Stew with blood sausage is a twist on classic Spanish stew recipes that are always loaded with layers of flavor and fresh ingredients. We use Spanish Morcilla sausage (a type of blood sausage) and fry it with some Spanish pancetta iberica. Then we sauté a few simple vegetables, add a little smoked paprika, and add some fresh chili for a little heat.
A good quality broth is used and to keep things simple, we use a can of prepared white beans to help thicken up the stew. The result is a no-fuss meal that comes together in around 45 minutes. When served with plenty of fresh bread, this recipe is warming and hearty and serves 6-8 people.
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Serving:
6-8 Main Meal
Ready in:
Under 1 hour
Skill level:
Easy
Serve with:
Lots of fresh bread
Watch step-by-step recipe video
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How to Make Spanish Stew with Blood Sausage
Ingredients
- 21 oz. (600g) morcilla (blood sausage)
- 3.5 oz. (100g) pancetta, diced (we used Spanish Panceta Iberico)
- Extra virgin olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 2-3 sticks of celery
- 2 potatoes, cubed
- 2 medium tomatoes, grated and skin removed
- 1 tsp smoked paprika (optional for a more smoky flavor)
- 1 fresh chili (seeds and stew removed)
- 2 bay leaves
- 1-liter Organic Low Sodium Chicken Broth (or veg stock)
- 14oz. (400g) jar White beans (we used a can of cooked Cannellini beans)
- Salt and pepper (to taste)
Equipment
- 12 inch cast iron skillet
- Large pot with lid (for the broth)
- Box Grater
- Wooden cutting board
- Chef knife
Instructions
Step 1 – Prepare ingredients
- Dice the onion and celery.
- Loosely chop the potatoes.
- Mince the garlic and grate the tomatoes (discard the tomato skins)
- Cut the pancetta into small chunks around 1/8th inch (half a cm)
- Cut the morcilla sausage into 1-inch (2.5cm) pieces. Alternatively, you can strip the morcilla skin and just use the minced filling inside).
Step 2 – Prepare broth, pancetta, and morcilla sausage
- Warm 1 liter of vegetable or chicken broth in a large pot. Set aside and keep warm.
- Heat a little oil in a pan and fry the diced pancetta until it releases some of its oil (around 3-4 minutes on high heat).
- Reduce heat to medium then add the chunks of morcilla (blood sausage). Fry for around 4 minutes. Don’t worry if the morcilla begins to break apart while cooking, it will fall apart more in the stew in any case.
- Remove morcilla and pancetta from pan and give the pan a little scrape to release some of the flavor from the bottom.
Step 3 – Saute Veg
- On medium-high heat, saute the onions for 4-5 minutes or until golden.
- Add the celery and garlic and continue to saute for another 3-4 minutes on until the celery softens.
- Add the potatoes and grated tomatoes and stir through. If pan is dry, add a splash of water or stock.
- Season lightly with a little salt and pepper to taste and leave to cook for around 5 minutes, stirring occasionally.
Step 4 – Add broth, beans, and morcilla
- Add the broth, the smoked paprika, fresh chili, and bay leaves and stir through.
- Reduce heat to medium and leave everything to simmer for around 10 minutes or until the potatoes are tender (check you can pierce the potatoes with a knife before moving onto the next step).
- Add the cooked morcilla sausage, pancetta, and cooked white beans. Stir through and leave to simmer for 5 minutes.
Step 5 – Serve
- Remove the bay leaves before serving.
- Ladle into bowl and serve while hot with lots of fresh bread.
🥕 Use a good quality stock or broth: Veggie stock or meat stock both work well for this stew recipe. Just check the sodium content of any store-bought stocks or broths. Use a low-sodium version wherever possible.
🥓 Pancetta or bacon? If you can’t source pancetta, use thick-cut smoky bacon for a similar flavor and texture.
🐷 Use uncooked (raw) Morcilla: Spanish blood sausage requires cooking before it can be consumed. It is soft the inside of the sausage is similar to ground meat that you find in normal sausages. If unsure, speak to your local butcher and ask them to source some fresh morcilla or blood sausage.
What Makes a Good Spanish Stew?
A good Spanish stew (or Cocido Español in Spanish) is all about hearty, comforting flavors and a balance of rich, fresh ingredients. Here are some elements that make a Spanish stew exceptional:
1. Key Ingredients
- Proteins: Traditional Spanish stews often include meats like pork, beef, chicken, lamb, or chorizo.
- Legumes: Beans (alubias), chickpeas (garbanzos), or lentils (lentejas) are staples in many stews, providing body and earthy flavor.
- Vegetables: Tomatoes, onions, garlic, bell peppers, and carrots form the aromatic base. Potatoes often add substance. Seasonal vegetables can elevate it further.
- Stock/Broth: A flavorful stock—whether chicken, vegetable, fish, or beef—is essential. It adds depth to the stew and melds the ingredients together.
2. Seasonings and Spices
- Pimentón (Spanish Paprika): Sweet, smoked, or spicy paprika is quintessential to Spanish stews, adding warmth and a smoky depth.
- Saffron: Often used in fancier stews, saffron adds a luxurious aroma and golden hue.
- Bay Leaves & Herbs: Bay leaves, thyme, parsley, and rosemary bring freshness and complexity.
- Garlic & Olive Oil: A hallmark of Spanish cooking, garlic sautéed in olive oil forms the base of many stews.
The 7 Most Used Spices in Spanish Cooking (Uses, Health Benefits, Recipes)
3. Regional Variations
- Fabada Asturiana: A hearty bean stew from Asturias with chorizo, morcilla (blood sausage), and pork.
- Cocido Madrileño: A Madrid-style chickpea stew with meats, sausage, and vegetables, often served in courses.
- Caldereta de Cordero: A lamb stew common in Extremadura with a tomato-rich sauce.
- Marmitako: A Basque Country tuna and potato stew with a touch of paprika.
- Spanish Pork Stew: An easy, no-fuss stew that’s loaded with pork and delicious Spanish pancetta and potatoes
- Spanish Pork Stew – Carcamusas: hailing from Toledo Spain where it is called ‘Carcamusas’. Delicious tender pork chunks are simmered in a rich tomato sauce with just a hint of chili and cayenne pepper.
4. Cooking Techniques
- Low and Slow: Spanish stews are best simmered over low heat. This allows the flavors to meld and the proteins to tenderize.
- Layering Flavors: Starting with a sofrito (a sauté of garlic, onion, tomato, and peppers) builds a flavorful base.
- One-Pot Magic: Everything simmers together, soaking up the flavors of the broth and spices.
What is Morcilla?
Morcilla is a rich flavored sausage that is made using ground pork, seasonings and spices, chopped onions, and filler (typically rice), all mixed with pig’s blood. The mixture is made into sausages and flash-boiled, then left to hang and cure. Morcila is made in every corner of Spain, and is often enjoyed as a tapa or as a base for a main meal.
The diversity of the Spanish regions has brought with it many variations of morcilla, made all over the country. The Valencia region, with its rich history steeped in rice production, also makes some of the best morcilla I’ve tasted, and it’s got a subtle spicy kick to boot!
Morcilla Recipes
- Fideua With Morcilla, Ibérico Secreto & Caramelized Onions
- Spicy Spanish-Style Pork Stew (Super Easy, Filling, One-Pot Recipe)
- Fabada Asturiana – Asturian bean stew (easy one-pot recipe)
- Arroz al Horno
Nutrition Facts
|
Servings: 8 |
|
|
Amount per serving |
|
|
Calories |
423 |
|
% Daily Value* |
|
|
Total Fat 28.1g |
36% |
|
Saturated Fat 10.4g |
52% |
|
Cholesterol 90mg |
30% |
|
Sodium 583mg |
25% |
|
Total Carbohydrate 24.8g |
9% |
|
Dietary Fiber 5.2g |
18% |
|
Total Sugars 3.3g |
|
|
Protein 17.9g |
|
|
Vitamin D 0mcg |
0% |
|
Calcium 67mg |
5% |
|
Iron 7mg |
41% |
|
Potassium 630mg |
13% |
|
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. |
|
Spanish Stew with Blood Sausage and White Beans | Cocido Español con Morcilla
Equipment
- 12 inch cast iron skillet
- Large pot with lid (for the broth)
- Box grater
- Wooden cutting board
- Chef knife
Ingredients
- 21 oz. 600g morcilla (blood sausage)
- 3.5 oz. 100g pancetta, diced (we used Spanish Panceta Iberico)
- Extra virgin olive oil
- 1 onion diced
- 4 garlic cloves minced
- 2-3 sticks of celery
- 2 potatoes cubed
- 2 medium tomatoes grated and skin removed
- 1 tsp smoked paprika optional for a more smoky flavor
- 1 fresh chili seeds and stew removed
- 2 bay leaves
- 1- liter Organic Low Sodium Chicken Broth or veg stock
- 14 oz. 400g jar White beans (we used a can of cooked Cannellini beans)
- Salt and pepper to taste
Instructions
Step 1 - Prepare ingredients
- Dice the onion and celery.1 onion, 2-3 sticks of celery
- Loosely chop the potatoes.2 potatoes
- Mince the garlic and grate the tomatoes (discard the tomato skins)4 garlic cloves, 2 medium tomatoes
- Cut the pancetta into small chunks around 1/8th inch (half a cm)3.5 oz. 100g pancetta, diced (we used Spanish Panceta Iberico)
- Cut the morcilla sausage into 1-inch (2.5cm) pieces. Alternatively, you can strip the morcilla skin and just use the minced filling inside).21 oz. 600g morcilla (blood sausage)
Step 2 - Prepare broth, pancetta, and morcilla sausage
- Warm 1 liter of vegetable or chicken broth in a large pot. Set aside and keep warm.1- liter Organic Low Sodium Chicken Broth
- Heat a little oil in a pan and fry the diced pancetta until it releases some of its oil (around 3-4 minutes on high heat).Extra virgin olive oil
- Reduce heat to medium then add the chunks of morcilla (blood sausage). Fry for around 4 minutes. Don’t worry if the morcilla begins to break apart while cooking, it will fall apart more in the stew in any case.
- Remove morcilla and pancetta from pan and give the pan a little scrape to release some of the flavor from the bottom.
Step 3 - Saute Veg
- On medium-high heat, saute the onions for 4-5 minutes or until golden.
- Add the celery and garlic and continue to saute for another 3-4 minutes on until the celery softens.
- Add the potatoes and grated tomatoes and stir through. If pan is dry, add a splash of water or stock.
- Season lightly with a little salt and pepper to taste and leave to cook for around 5 minutes, stirring occasionally.Salt and pepper
Step 4 - Add broth, beans, and morcilla
- Add the broth, the smoked paprika, fresh chili, and bay leaves and stir through.1 tsp smoked paprika, 1 fresh chili, 2 bay leaves
- Reduce heat to medium and leave everything to simmer for around 10 minutes or until the potatoes are tender (check you can pierce the potatoes with a knife before moving onto the next step).
- Add the cooked morcilla sausage, pancetta, and cooked white beans. Stir through and leave to simmer for 5 minutes.14 oz. 400g jar White beans (we used a can of cooked Cannellini beans)
Step 5 - Serve
- Remove the bay leaves before serving.
- Ladle into bowl and serve while hot with lots of fresh bread.
Video
Notes
Cooking Tips:
🥕 Use a good quality stock or broth: Veggie stock or meat stock both work well for this stew recipe. Just check the sodium content of any store-bought stocks or broths. Use a low-sodium version wherever possible. Pancetta or bacon? If you can’t source pancetta, use thick-cut smoky bacon for a similar flavor and texture. Use uncooked (raw) Morcilla: Spanish blood sausage requires cooking before it can be consumed. It is soft the inside of the sausage is similar to ground meat that you find in normal sausages. If unsure, speak to your local butcher and ask them to source some fresh morcilla or blood sausage.Love this recipe?
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