Illustrative image
The finished dish may look different depending on the ingredients and preparation.
MediumMain coursesmeatCC0 1.0 Universal
Spanish Fabada Asturiana (Asturian White Bean, Chorizo, and Morcilla Stew)
The crowning jewel of northern Spain: large buttery Asturian faba beans slow-simmered in a saffron broth with smoked chorizo, morcilla blood sausage, and cured pork belly.
Prep
20 min
Cook
150 min
Total
170 min
Ingredients
servings
6
- Large dried faba beans, soaked 12 hours500 g
- Smoked Asturian chorizo sausages2 pc
- Spanish cured blood sausage (morcilla)2 pc
- Cured pork belly or bacon slab200 g
- PimentĆ³n de la Vera (smoked paprika)1 tsp
- Saffron threads0.2 g
Preparation Steps
1
Drain soaked beans and place in a wide pot with chorizo, morcilla, and pork belly. Cover with cold water by 2 finger widths.
5 min timer
2
Bring to a boil and skim the surface thoroughly. Shock with a splash of cold water, stir in paprika and saffron, then drop heat to the lowest simmer.
10 min timer
3
Simmer gently for 2-2.5 hours without stirring (swirl the pot gently) to avoid breaking skins. Remove meats, slice, and serve over the buttery beans.
150 min timer
Cooking Journal
You havenāt tried this recipe yet
Nutrition Facts
per servingCalories
590
Protein
38g
Carbohydrates
48g
Fat
28g
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
