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Fabada Asturiana
Spanish fabada asturiana, a great bean stew with smoked chorizo sausage, a thick slab of panceta and one blood sausage...
Prep Time 8 hours
Cook Time 3 hours
Total Time 11 hours
Servings 2 people
Calories per serving 752 kcal
Ingredients
- 12,5 oz dried white beans (350 g), soaked overnight
- 1 medium fresh chorizo sausage
- 4 cups beef stock (960 ml)
- 1 thick slice salted bacon or panceta
- 1 medium fresh blood sausage
- 4 medium garlic cloves chopped
- 1 tbsp tomato paste
- 1 shallot chopped
- 3 bay leaves
- a pinch of saffron threads or powder (optional)
- pepper
- salt
Instructions
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Rinse the soaked white beans.
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Pour the beef stock in a high and large pan and bring it to a rolling boil. Add the soaked beans together with the chopped garlic cloves, shallot, tomato paste, saffron (if using) and the bay leaves.
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Bring the beans to a rolling boil, then turn the heat low and simmer them for 30 minutes. After that add the chorizo sausage, the thick slice of panceta and the blood sausage.
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Bring all the ingredients to a rolling boil and then turn the heat low again. Simmer the stew for another hour until the beans start to fall apart. The chorizo will release red oil coming from the paprika powder which will color the soup red.
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Once the beans are soft, take the pan off the heat. Remove the cooked panceta, chorizo and blood sausage. Chop them in half. Check the seasoning of the stew. Add pepper or salt to taste. Scoop the bean stew into bowls or deep plates. Top with the cooked meat. Serve piping hot.
