Fabada Asturiana
A hearty Asturian stew of white beans with chorizo, morcilla, and pork.
Serves 6
Prep 20 min
Cook 2 hr 30 min
Ingredients
- 1 lb dried fabes or large white beans, soaked overnight
- 1/2 lb pork belly or shoulder, in one piece
- 2 chorizo sausages
- 2 morcilla (blood sausage) or more chorizo
- 1 onion, halved
- 4 cloves garlic
- 1 pinch saffron
- 1 teaspoon smoked paprika
- 1 bay leaf
- 8 cups water
- 1 teaspoon salt
Steps
Step 1. Put the drained beans, pork, onion, garlic, saffron, paprika, and bay leaf in a pot with the water. Bring to a boil, skim, and simmer gently for 1 hour.
Step 2. Add the chorizo and morcilla and cook for 1 hour more, until the beans are creamy and the pork is cooked through and tender (well past 145°F).
Step 3. Add the salt for the last 15 minutes.
Step 4. Slice the meats and serve in the stew.
Where this recipe comes from
Yoribang Spanish recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Spanish dishes, from tapas to rice and desserts. Spanish olive oil, smoked paprika (pimentón), sherry vinegar, and chorizo are sold in many supermarkets and specialty stores. Bomba rice is traditional for paella but short-grain rice works.