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Spanish Fabada
Created by: Howcan Team
Ingredients
- 1 lb dried white beans
- 1/2 lb chorizo, sliced
- 1/2 lb morcilla (Spanish blood sausage), sliced
- 1/2 lb pork belly, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp sweet paprika
- 1/2 tsp saffron threads
- Salt and pepper to taste
Instructions
- Rinse the dried white beans and soak them in water overnight.
- In a large pot, add the soaked beans, chorizo, morcilla, pork belly, onion, garlic, bay leaves, sweet paprika, and saffron threads.
- Cover with water and bring to a boil over high heat.
- Reduce the heat to low and simmer for 1.5 to 2 hours, or until the beans are tender and the meat is cooked through, stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot and enjoy with crusty bread.
Spanish Fabada is a hearty and flavorful bean stew that hails from the Asturias region of Spain. This traditional dish has been enjoyed for centuries and is a staple of Spanish cuisine. The key ingredients include large white beans, chorizo, morcilla (blood sausage), and pork. The dish is slow-cooked to allow the flavors to meld together, resulting in a rich and satisfying meal. Chefs and home cooks alike take pride in perfecting their own version of Fabada, with some adding additional ingredients such as saffron or paprika for extra depth of flavor. One renowned restaurant known for serving exceptional Fabada is Casa Gerardo in Prendes, Asturias. The best version of this dish can be found in the small, family-run restaurants in the Asturias region, where it is often enjoyed with a glass of local cider. The key to a delicious Fabada lies in the quality of the ingredients, particularly the beans and the variety of pork used. For a twist on the traditional recipe, some chefs also incorporate seafood or use different types of sausage to create their own unique spin on this classic dish.
150 min
6
450 calories
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