Spanish Fabada Asturiana
A traditional Asturian white bean stew slowly simmered with chorizo, morcilla, pork, saffron, and bay.
Equipment
- Large Dutch oven
- Large bowl
- Fine-mesh strainer
- Ladle
- Chef's knife
Ingredients
Stew
- 1 lb dried large white beans or fabes soaked overnight
- 8 cups cold water plus more as needed
- 8 oz Spanish chorizo left in large pieces
- 8 oz morcilla left in large pieces
- 8 oz panceta or thick-cut bacon in one piece
- 1 medium yellow onion peeled and halved
- 3 cloves garlic lightly crushed
- 2 large bay leaves
- 1/4 tsp saffron threads crushed
- 1 tsp fine salt or to taste
Instructions
Soak and Start:
- Cover the beans with plenty of cold water and soak for 12 hours. Drain and rinse.
- Place beans in a Dutch oven with 8 cups fresh water, onion, garlic, bay leaves, and saffron. Bring slowly to a bare simmer.
Slow-Simmer:
- Add chorizo, morcilla, and panceta. Simmer uncovered or partially covered for 2 to 2 1/2 hours, adding small amounts of cold water when needed to keep the beans submerged.
- Skim excess fat, shake the pot gently instead of stirring, and cook until the beans are creamy-tender and the broth lightly thickened.
Rest and Serve:
- Remove onion, garlic, and bay. Slice the meats into serving pieces, return them to the pot, season with salt, and rest for 20 minutes before serving.
Notes
- Salt near the end because cured meats vary greatly in salinity.
- Keep the stew at a quiet simmer; hard boiling can split the bean skins.
Nutrition
Calories: 675kcalCarbohydrates: 57gProtein: 35gFat: 35gSaturated Fat: 12gCholesterol: 80mgSodium: 1180mgFiber: 13gSugar: 4g