Fabada Asturiana
Asturias' mighty mountain stew simmers plump white fabes beans with chorizo, morcilla and pork until the broth turns silky and smoky. It is deep winter food, rich and unhurried, meant to be eaten slowly with bread and cider.
Approximate, per 1 bowl (~350g). Values vary by recipe and portion.
Ingredients
- ·500 g dried fabes (large white beans), soaked overnight
- ·2 cooking chorizos
- ·2 morcillas (Asturian blood sausage)
- ·200 g pork belly or lacón
- ·150 g pancetta or tocino
- ·1 onion
- ·2 garlic cloves
- ·1 pinch saffron
- ·1 tsp sweet paprika
- ·2 tbsp olive oil
- ·Salt
Method
- 1
Drain the soaked fabes and place them in a large pot with the whole onion, garlic, pork belly and pancetta. Cover with cold water by a few centimetres.
- 2
Bring slowly to the boil and skim off the foam carefully. Add the olive oil, then lower to the gentlest simmer.
- 3
Add the chorizo and morcilla whole, keeping the heat very low so the beans stay intact. If the surface froths, skim it.
- 4
Steep the saffron in a little warm broth and stir it in with the paprika. Cook gently for about 2.5 to 3 hours, never letting it boil hard.
- 5
Every so often, add a splash of cold water to 'frighten' the beans; this classic trick keeps their skins from splitting. Shake the pot rather than stirring, to avoid breaking them.
- 6
When the beans are creamy and the broth has thickened, discard the onion and garlic. Taste and add salt (the sausages are salty, so late seasoning is safest).
- 7
Rest off the heat for 15 minutes. Serve the beans in bowls with the meats sliced on top, or the compango presented separately.