Fabada Asturiana

Spanish · 90 min · Beans · vegetarian, vegan, gluten-free, dairy-free, high-protein

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Ingredients

• 500 g soaked overnight dried fabes beans
• 2 sausages cooking chorizo
• 1 morcilla blood sausage
• 200 g smoked pork belly
• 200 g smoked pork shoulder
• 1 pinch saffron threads
• 1 tsp sweet pimenton
• 1 bay leaf
• 2 tbsp olive oil

Method

1. Drain the soaked fabes and place in a large pot with the pork belly, shoulder, chorizo, morcilla, and bay leaf.
2. Cover with cold water by 5 cm, bring to a boil, and skim the foam.
3. Add the olive oil, saffron, and pimenton, then lower to a bare simmer.
4. Cook very gently for 1 hour, adding a splash of cold water occasionally to keep the beans covered and creamy.
5. Remove the meats, slice them, and return to the pot; season carefully.
6. Rest 15 minutes so the stew thickens, then serve in deep bowls.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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