Verdinas con Bacalao (Asturian Beans with Salt Cod)
Verdinas con Bacalao is a traditional Spanish dish that pairs creamy verdina beans with flavorful salt cod. Originating in Asturias, it’s a hearty, comforting meal full of Mediterranean flavors. Slow-cooked beans absorb the richness of the cod and aromatics, creating a dish perfect for family dinners or festive occasions.
Why You’ll Love This Recipe
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Classic Asturian comfort food
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Tender, creamy verdina beans with flavorful salt cod
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Rich, aromatic broth with garlic, onion, and paprika
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Perfect for cozy meals and winter evenings
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Gluten-free and naturally high in protein and fiber
Ingredients
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500 g verdina beans (or other small white beans), soaked overnight
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300 g salt cod, soaked for 24–48 hours, changing water frequently
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 red bell pepper, diced
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1 tomato, peeled and chopped (or 150 g canned tomato)
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1 teaspoon sweet paprika
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4 tablespoons olive oil
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1 bay leaf
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Salt and black pepper to taste
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1.5 liters water or fish stock
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Fresh parsley for garnish
Instructions
1. Prepare the Salt Cod
Drain the soaked cod and pat dry. Remove skin and bones, then cut into bite-sized pieces.
2. Sauté Aromatics
In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and red bell pepper. Sauté 5–6 minutes until soft and fragrant. Add tomato and cook 2–3 minutes more. Stir in paprika.
3. Cook the Beans
Drain the soaked verdina beans and add to the pot. Pour in water or fish stock and add the bay leaf. Bring to a boil, then reduce heat to low and simmer 45–60 minutes, or until beans are tender. Stir occasionally and skim any foam from the surface.
4. Add Salt Cod
When beans are almost done, gently stir in salt cod pieces. Simmer 10–15 minutes until cod is cooked and flakes easily. Season with black pepper (be careful with salt, as cod is already salty).
5. Serve
Remove bay leaf. Ladle beans and cod into bowls, drizzle with olive oil, and garnish with fresh parsley. Serve hot with crusty bread.
Tips for the Best Verdinas con Bacalao
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Use high-quality salt cod for the best flavor
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Don’t rush cooking the beans—they should be tender but not mushy
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Adjust paprika and olive oil to taste for a richer flavor
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Soaking beans and cod properly is essential for texture and taste
Variations
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Spicy Version: Add a pinch of cayenne or smoked paprika
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Vegetable Boost: Include diced carrots or zucchini for extra nutrition
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Seafood Mix: Add shrimp or clams along with cod for a richer seafood flavor
Storage
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Store leftovers in an airtight container in the refrigerator for 2–3 days
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Reheat gently on the stovetop with a splash of water or broth
Serving Suggestions
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Serve with crusty Spanish bread to soak up the flavorful broth
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Pair with a light white wine like Albariño or Verdejo
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A side salad of fresh greens complements the richness of the beans
Final Thoughts
Verdinas con Bacalao is a hearty, comforting dish that showcases the best of Asturian cuisine. The combination of tender verdina beans and savory salt cod creates a rich, flavorful meal perfect for sharing. Simple ingredients, slow cooking, and fresh olive oil make it a dish worth trying any time you want authentic Spanish comfort food.