Back to top

Asturian Pote

By Aurora López


5 Qt Saladmaster Titanium Pot


  • 400 g Asturian beans
  • 2 Asturian sausages
  • 1 Asturian black pudding
  • 200 g lacon or cured bacon
  • 150 g of cabbage leaves (or cabbage if no cabbage is found)
  • 150 g sour potato, peeled and cut into small pieces
  • Water


  • Soak the beans overnight
  • Drain them, wash them with water and add them to the pot, covering them with fresh water
  • Put the 5 Qt Saladmaster titanium pot at medium temperature
  • Cover pot and wait for intense click, lower to minimum heat
  • When they take 1 hour, open the pot and add the sausage and chorizos
  • Cover again, raise the temperature until intense click, and again lower to minimum
  • Cook 1 hour and a half
  • To prepare the cabbages, remove the stems and cut the leaves into pieces
  • Add 1 liter of water in the 3 Qt Saladmaster titanium Sauce Pan, put it at medium temperature
  • When the water is hot add the cabbage leaves and black pudding
  • Cook for 15 minutes
  • Set aside the black pudding
  • Drain the cabbage and add it to the pot with the beans, to cook everything together until the end, reserve the cooking water
  • Half an hour before finishing the cooking of the beans, add the chopped potatoes to the pot
  • If they are not covered with water, add water from cooking the cabbage so that they are covered with water while cooking
  • Cover the pot again, raise to medium temperature until intense click and lower to minimum for 30 minutes
  • Test and rectify salt if necessary
  • When the potato is to taste, and cooked legumes remove the pot from the heat
  • Remove from the pot, the chorizos and the lacón, chop next to the reserved black pudding and return again to the pot
  • Cover and keep covered until service
  • Serve hot
  • Like many stews, the flavors will be more settled if cooked a day before eating