Entree: Spain – Asturias – Fabada Asturiana (Asturian bean and pork stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Additional 20 min

Total 2 hrs 20 min

Ingredients

- 1 lb (454 g) dried fabes or large white beans, soaked overnight and drained
- 8 oz (225 g) fresh Spanish chorizo, whole or halved
- 8 oz (225 g) morcilla (blood sausage), whole or halved
- 8 oz (225 g) pancetta or unsmoked bacon, cut into chunks
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp (5 ml) sweet smoked paprika (pimentón)
- Pinch of saffron threads (optional)
- 4 cups (960 ml) water or low-sodium chicken stock, plus more to cover beans
- 1 bay leaf
- Salt to taste

Instructions

1. Place soaked and drained beans in a heavy pot and cover with fresh water to about 2 inches (5 cm) above beans; bring to a gentle simmer and skim any foam.
2. Add pancetta, whole chorizo, morcilla, chopped onion, garlic, 1 tsp (5 ml) paprika, saffron (if using), and bay leaf; reduce heat to low.
3. Simmer gently, partially covered, for 1.5–2 hours, stirring occasionally and adding water as needed to keep beans submerged, until beans are tender and stew is thick.
4. Remove sausages and slice or chop as desired, return to pot; discard bay leaf and adjust seasoning with salt.
5. Let rest for 15–20 minutes before serving to allow flavors to meld; serve hot with crusty bread.