Fabada Asturiana
A traditional Asturian bean stew with tender fabes, chorizo, morcilla and pork, slow-cooked until rich and comforting.
Equipment
Ingredients
Main ingredients
white beans for fabada (dry)
1000 g
chorizo sausages (uncured)
2 piece
Asturian morcilla
2 piece
lacón and panceta
300 g
onion (whole)
1 piece
garlic cloves
4 piece
salt
1 pinch
saffron threads
0.1 g
sweet paprika
1 tsp
hot paprika
0.5 tsp
extra virgin olive oil
15 ml
Instructions
Soak the beans
Soak the fabes in cold water overnight, minimum 12 hours.
Add ingredients to the pot
Place all ingredients except salt and olive oil into the pot. Cover with cold water about 2 cm above the ingredients. Keep the onion whole and garlic cloves in a mesh bag.
Bring to a boil and skim
Bring the pot to a boil and carefully remove any foam that rises to the surface.
Shock the beans
Add a splash of cold water to 'scare' the beans. Repeat this process 2-3 times. Cover the pot and reduce heat to minimum.
Simmer slowly
Cook on low heat for about 1.5 hours with the pot partially covered. Add cold water if needed to maintain the level.
Check beans and adjust salt
When the beans are soft, taste and adjust the salt. Do not stir with a spoon.
Blend and return to pot
Blend the onion with a few beans, some broth, paprika and saffron. Return this mixture to the pot and cook for 5 more minutes.
Rest the stew
Turn off the heat and let the fabada rest for at least 30 minutes to develop flavor.
Serve
Serve the fabada with a drizzle of extra virgin olive oil. Serve the compango on the side or plated together.
Storage
The flavor improves after resting overnight in the fridge
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