Fabada or Fabada asturiana is Spanish Stew made out of different preserved meats like dried pork shoulder (lacón gallego), bacon (tocino), black pudding (morcilla), chorizo and white beans. It is originated and is popular in the Northern region of Spain called Asturias but it is available throughout the whole of Spain.
- 600g pork belly, cubed
- 1 pc Spanish blood sausages (morcilla)
- 2 pcs chorizos, sliced
- 6 strips rasher bacon, finely diced
- 400g dried white beans
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 bay leaf
- pinch of saffron threads
- 1 tsp sweet paprika
- olive oil
- freshly ground black pepper
- sea salt
- Soak dried beans in water for at least 24 hours to soften.
- In a stock pot add oil then sauté garlic and onions.
- Add and crisp bacon pieces.
- Add and brown pork belly pieces.
- Add the white beans the pour enough water to cover everything.
- Bring to a boil then add bay leaf, saffron, paprika and freshly ground black pepper.
- Simmer in medium heat for 1 1/2 hours, occasionally check and add water if it dries out.
- Add the chorizo and morcilla then simmer for 15 minutes or until beans are soft and tender.
- Season with salt and freshly ground black pepper if needed. Serve while hot.
Look at the bread?! Delicious!
Truw soulfood which must have a lot of depth of flavour as the result of the ‘strong’ meats added. Love the blood sausage 🙂 !
Soul food and a very courageous eater 🙂