Fabada asturiana
200 min645 kcal each
Asturias's great bean stew: large white beans simmered slowly with chorizo, morcilla and cured pork belly, scented with saffron.
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Plan this recipeIngredients
for 6 servings- White beans, dry500 g
- Chorizo for cooking200 g
- Morcilla (blood sausage)200 g
- Panceta (cured pork belly)200 g
- Onion1 piece
- Garlic2 clove
- Saffron threads1 pinch
- Paprika1 tsp
- Water2½ l
- Salt1 tsp
Method
Prep 20 min · cook 180 min- Soak the beans overnight in plenty of cold water.
- Put the drained beans in a wide pot with the whole chorizo, morcilla and panceta, the halved onion and garlic, and cover with the cold water.
- Bring slowly to the boil, skimming off the foam, then turn the heat right down.
- Simmer very gently, uncovered, for 2½–3 hours, until the beans are creamy. Do not stir: shake the pot, and add a splash of cold water whenever the boil rises.
- After 1 hour, add the saffron and paprika. Season with salt only at the end — the meats are salty.
- Rest for 20 minutes. Slice the meats and serve them with the beans. It is better the next day.
Nutrition
per servingCal
645
Protein
34g
Carbs
55g
Fat
33g
Of 33g of fat per serving, 12g is saturated.
