Hearty, satisfying fabada stew is the pride of Asturias. Chorizo and morcilla sausages add a rich, smoky flavor to the famous fabada beans. These buttery, smooth beans have an uncanny ability to absorb the flavors of all the other ingredients. Once a simple country dish, fabada is now a venerated symbol of the region, and great care is given to the quality of each ingredient. We offer all the ingredients you need to prepare this classic cool weather dish.
- 1generous lb lacón (cured, air-dried pork shank), boned, or cured pork belly or spareribs
- 14 oz large dried white beans (fabes)
- 3/4 cup smoked bacon, finely diced
- 1 onion, chopped
- 1clove of garlic, chopped
- 2 tbsp olive oil
- 1 bay leaf
- 1pinch saffron threads
- 1/2 tsp sweet paprika
- 2 Spanish blood sausages (morcilla)
- 8oz chorizo
this is text as a sample
Soak the shank overnight, changing the water once. Soften the beans overnight in cold water.
Sweat the bacon, onion and garlic in a pan containing the olive oil until transparent. Add the meat and beans and just enough water to cover the ingredients. Season with the bay leaf, saffron, paprika and pepper.
Bring to a boil and simmer on medium heat for around 1 1/2 hours. Stir several times during cooking and add more water if necessary. When the beans are almost soft, add the sausages. Adjust the seasoning and leave to simmer until the beans are completely soft.
Before serving, remove the meat and sausage from the pan, cut it into pieces and combine with the beans.