Ingredients: |
Ingredients: 1/2 lb. Asturian beans*
1 qt. chicken stock
2 chorizo sausages
2 blood sausages
1/4 lb. bacon, as a slab (not sliced)
1 head garlic
1 onion, peeled
1 tsp. pimenton (Spanish sweet paprika)
1 pinch saffron threads, crushed
1/2 cup Spanish extra virgin olive oil
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Directions: |
Directions:The day prior to cooking, place the beans in a bowl and cover with cold water. Set aside to soak overnight. The next day, drain and rinse the beans.
Place the beans in a large pot and cover with the chicken stock. Add the chorizo, blood sausages, and bacon, along with the garlic and onion. Bring to a slow boil. Remove any white foam that forms on the surface. Add the pimenton, saffron, and olive oil.
Continue to cook at a low simmer for 2 1/2 hours. Every 10 minutes or so, add a little cold water to slow down the simmering. It’s important to keep the beans covered with liquid so they cook properly. Remove the pot from the heat and allow the stew to rest for 1 hour.
Remove and discard the onion and garlic. Remove the bacon, blood sausages, and chorizo, and cut into thin slices.
The beans should have a thick and creamy consistency. If they’re watery, take 1/2 cup of broken beans with a little stock, and crush them into a paste. Pass the paste through a sieve and return it to the stew to thicken it. Fabada is traditionally served in the pot it was made in, with the meats served on a separate platter. Reheat the stew to a boil and serve it in bowls, with the slices of chorizo, sausage, and bacon on top.
*The traditional Asturian beans, or fabes, can be substituted with any dried white beans. |
This recipe for Traditional Asturian Bean Stew is from