Spanish Fabada Asturiana Recipe
This hearty dish is often served as a starter but can also be enjoyed as a main course, accompanied by bread for dipping into the stew. Fabada Asturiana is typically paired with a glass of red wine or Asturian cider.
Ingredients
- Dried fabes beans (or white beans) – 14 oz.
- Morcilla (Spanish blood sausage) – 2 oz.
- Chorizo – 5 oz.
- Pancetta or bacon (cubed) – 3 oz.
- Ham hock – 10 oz.
- Onion (chopped) – 1
- Garlic cloves (minced) – 2
- Sweet paprika – 1 tsp
- Saffron threads – 1 pinch
- Olive oil – 2 tbsp
- Salt and pepper – to taste
Instructions
- Soak the dried beans in water overnight.
- Chop up the chorizo into smaller pieces.
- In a large pot, add the soaked beans, chorizo, pancetta/bacon, and ham hock.
- Cover the ingredients with water, ensuring they are fully submerged. Bring to a boil, then reduce the heat to a simmer.
- In a separate pan, heat the olive oil and sauté the chopped onion and minced garlic until they are soft and translucent.
- Add the sautéed onion and garlic to the pot of beans and meats. Season with sweet paprika, saffron threads, salt, and pepper. Stir to combine.
- Continue to simmer the mixture over low heat, stirring occasionally. Cook until the beans are tender and the meats are fully cooked, for 1.5-2 hours.
- Add the morcilla sausage with around 20 minutes of cook time remaining, to prevent it from breaking up.
- Remove the ham hock from the pot and cut the meat from the bone, discard the bone and return the meat back into the stew.
- Serve the Fabada Asturiana in individual bowls, garnishing each portion with slices of chorizo, morcilla, ham hock meat, and the cooked beans.
Nutrition
Calories: 624kcalCarbohydrates: 25gProtein: 38gFat: 42gSaturated Fat: 14gCholesterol: 126mgSodium: 1155mgFiber: 5gSugar: 9g
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