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Fabada (Asturian Ham and Beans) Recipe

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This recipe for Fabada (Asturian Ham and Beans) is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. large white beans (Northern or butter beans)
1/2 lb. chorizo (Spanish pork & paprika sausage; you can use the Mexican version)
1/2 lb. morcilla (blood sausage--totally optional!)
1/2 lb. cured pork shoulder (or smoked ham)
1/4 lb. salt pork
1/2 tsp. saffron
1 bay leaf
Directions:
Directions:
The day before put the beans to soak in plenty of water. Soak the cured pork or ham to soak overnight in hot water. Blanch the salt pork in boiling water for five minutes. Drain the beans and put in a large soup pot, covered with two fingers’ depth of clean water. Bring the beans to a boil and skim off the froth. Toast the saffron in a frying pan, crush in a mortar, dissolve in a little water and add to the beans. Add the cured pork and salt pork and after five minutes skim the froth again. Now add the chorizo and morcilla (if you dare!), boil five minutes and skim. Add the bay leaf finally, cover and cook slowly for two to three hours. (This part can be done in a crock pot or slow cooker) Add cold water occasionally, just to keep the beans barely covered. Don’t stir but shake the pot from time to time. When the beans are quite tender, let them sit for 20 minutes to blend and mellow flavors. Serve with a hearty, homemade bread!
Our girls love this in the winter!

 

 

 

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