Asturian Schwarzer Magister

Ingredients

In this adaptation of Schwarzer Magister to Asturian cuisine, we incorporate traditional Asturian ingredients and flavors. The original German recipe typically uses white beans, but we substitute them with black beans, which are commonly used in Asturian cuisine. Additionally, we include Asturian cider, a staple in the region, to add a unique tangy flavor to the dish. The spices and herbs used in the Asturian Schwarzer Magister are also specific to the Asturian culinary tradition, giving it a distinct regional taste. We alse have the original recipe for Schwarzer Magister, so you can check it out.

• 500g (1.1 lb) pork loin, cubed 500g (1.1 lb) pork loin, cubed
• 200g (7 oz) chorizo, sliced 200g (7 oz) chorizo, sliced
• 400g (14 oz) black beans, soaked overnight 400g (14 oz) black beans, soaked overnight
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 tsp smoked paprika 1 tsp smoked paprika
• 1 tsp ground cumin 1 tsp ground cumin
• 1 tsp dried thyme 1 tsp dried thyme
• 500ml (2 cups) Asturian cider 500ml (2 cups) Asturian cider
• 500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the pork loin and chorizo slices, and cook until browned on all sides. Remove from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until translucent and fragrant.
3. 3.
   Add the soaked black beans, bay leaves, smoked paprika, ground cumin, and dried thyme to the pot. Stir well to coat the beans and spices.
4. 4.
   Pour in the Asturian cider and broth, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the beans are tender.
5. 5.
   Return the browned pork loin and chorizo to the pot. Season with salt and pepper to taste. Simmer for an additional 30 minutes to allow the flavors to meld together.
6. 6.
   Remove the bay leaves before serving. Serve hot with crusty bread or Asturian cornbread.

Treat your ingredients with care...

• Black beans — Soak the black beans overnight to ensure they cook evenly and become tender.
• Asturian cider — Choose a dry Asturian cider for a tangy flavor. If Asturian cider is not available, you can substitute it with a dry apple cider.

Tips & Tricks

• For a smokier flavor, you can use smoked chorizo instead of regular chorizo.
• Serve the Asturian Schwarzer Magister with a dollop of Asturian sour cream or a sprinkle of fresh parsley for added freshness.
• If you prefer a thicker consistency, you can mash some of the cooked black beans and stir them back into the pot.

Serving advice

Serve the Asturian Schwarzer Magister in deep bowls, allowing the flavors to meld together. Accompany it with crusty bread or Asturian cornbread to soak up the delicious broth.

Presentation advice

Garnish the Asturian Schwarzer Magister with a drizzle of extra virgin olive oil and a sprinkle of smoked paprika for a pop of color. Serve it in rustic earthenware bowls to enhance the traditional Asturian feel.