Fabada Asturiana

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Spanish · 200 min · Beans · gluten-free, dairy-free, high-protein

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Ingredients

• 1 lb, soaked overnight dried fabes or large white lima beans
• 1 sausages cooking chorizo
• 1 morcilla blood sausage
• 1/4 lb smoked pork belly
• 1/4 lb smoked pork shoulder
• 1 pinch saffron threads
• 1/4 tsp sweet pimenton
• 1 bay leaf
• 3/4 tbsp olive oil

Method (tap to check — screen stays awake)

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 2 inches, 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 2 1/2 to 3 hours, adding a splash of cold water two or three times to keep the beans covered, until the fabes are completely creamy and the meats are soft.
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.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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