Spanish Fabada Recipe

[doebadie]

I recently tried making Fabada Asturiana, and I’ve got to say, this dish is such a comforting classic. It’s a hearty Spanish stew with flavors that’ll warm you up. The combination of smoky chorizo, savory morcilla, and buttery beans makes it so satisfying. Here’s how I did it:

Ingredients:​

• 500g dried white beans (ideally Asturian beans)
• 2 Spanish chorizos
• 2 morcilla sausages (or black pudding)
• 200g pancetta (or salted pork belly)
• 1 onion
• 2 cloves garlic
• 1 bay leaf
• Olive oil
• Salt to taste
• Saffron threads (optional)
• Water or broth

Instructions:​

1. Prep the beans: Soak the beans overnight in cold water. Drain and set aside.
2. Cook the meats: In a large pot, heat a little olive oil. Add the pancetta, chorizo, and morcilla and let them brown slightly. Remove them from the pot, leaving the oil behind.
3. Sauté the veggies: In the same pot, sauté the chopped onion and garlic until soft and fragrant.
4. Simmer: Add the soaked beans, bay leaf, saffron threads, and enough water or broth to cover everything. Bring to a boil, then lower the heat to a simmer.
5. Add the meat: Toss the browned meats back into the pot and let everything simmer gently for 2-3 hours. Check occasionally and add more water if needed.
6. Season: About 30 minutes before serving, taste the fabada and season with salt as needed. The beans should be tender, and the broth rich and flavorful.
7. Serve: Ladle the fabada into bowls, making sure everyone gets some of the sausage and pork. A crusty piece of bread on the side is a must.

It’s really that simple! The long, slow simmering makes everything melt together, and trust me, the flavors are incredible. This is one of those dishes that tastes even better the next day. Definitely a keeper in my comfort food list.