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Spanish Fabada Asturiana
Created by: Howcan Team
Ingredients
- 1 pound dried white beans
- 1/2 pound chorizo sausage, sliced
- 1/2 pound morcilla (blood sausage), sliced
- 1/2 pound pork belly, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon sweet paprika
- 1/2 teaspoon saffron threads
- Salt and pepper to taste
Instructions
- Rinse the dried white beans and soak them in a large bowl of water overnight.
- In a large pot, add the soaked beans, chorizo, morcilla, pork belly, onion, garlic, bay leaves, sweet paprika, and saffron threads.
- Cover the ingredients with water, bring to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the beans are tender and the flavors have melded together.
- Season with salt and pepper to taste.
- Serve hot in bowls, and enjoy with crusty bread and a glass of Spanish red wine.
Spanish Fabada Asturiana is a hearty and flavorful bean stew hailing from the Asturias region of Spain. This traditional dish dates back to the 19th century and was originally a humble peasant meal. 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 like José Andrés have popularized this dish in the United States, while in Spain, renowned restaurants like Casa Gerardo in Prendes and Tierra Astur in Oviedo are known for serving exceptional Fabada Asturiana. For the best version of this dish, head to Asturias, where the local ingredients and traditional preparation truly shine. The most important elements to get right are the quality of the beans and the slow cooking process, which allows the flavors to develop fully. While the traditional method is the most popular, some chefs have put a modern twist on the dish, incorporating different meats or adding a touch of spice for a unique variation.
150 min
6
380 calories
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