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Fabada Asturiana Bean Stew
Spanish fabada asturiana, a great bean stew with smoked chorizo sausage, a thick slab of panceta and one blood sausage... made in my fabulous KitchenAid Cook Processor!
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
- 3 cups water (720 ml)
- 1 thick slice salted bacon or panceta
- 1 medium fresh blood sausage
- 4 medium garlic cloves peeled
- 1 beef bouillon cube
- 1 tbsp tomato paste
- 3 bay leaves
- 1 shallot peeled
- a pinch of saffron threads or powder (optional)
- pepper
- salt
Instructions
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Insert the MultiBlade into the bowl. Add the peeled shallot and garlic cloves. Close the lid and press Pulse for 10 seconds. Open the lid and scrape down the sides.
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Replace the MultiBlade with the StirAssist. Add the bay leaves, tomato paste, crumbled beef bouillon cube and saffron (if using) to the bowl.
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Then pour in the soaked beans and the water. Season with a good dash of pepper. Close the lid and remove the measuring cup. Select STEW P6 and press Start. Step 1 shows on the display. Press Start to confirm.
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Once Step 1 is finished, add the 2 sausages and the panceta.
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Close the lid and adjust the time to 45 minutes (instead of 30 minutes). Press Start to activate Step 2. In the end press cancel to exit the keep warm mode.
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Check the seasoning of the stew. Add pepper or salt to taste. Cut the sausages and panceta in half. Scoop the cooked beans into large bowls or deep plates and top with the sausages and panceta. Seve piping hot.
