Asturian Fabada
Ingredients
- 500 gWhite bean (soaked for 12 hours)
- 250 gSmoked cured pork belly (in one piece)
- 2 pcChorizo (whole)
- 1 pcOnion (whole peeled)
- 2 pcGarlic (whole cloves)
- 1 tspSmoked paprika
- 1 pinchSaffron
- 2 tbspExtra virgin olive oil
- 2 pcMorcilla (Spanish blood sausage) (whole)
Method
Buttery-soft white beans in a thick, rich sauce. The powerful aroma of smoked paprika and saffron signals a characterful dish where the meat falls apart effortlessly.
- 1
Place the pre-soaked beans in a large pot. Cover with cold water (about 2 cm above the beans). Bring to a boil over high heat.
- 2
As soon as it boils, remove the grey foam that forms on the surface with a skimmer to obtain a clean broth.
- 3
Add the pork belly, the whole chorizo, the morcilla, the peeled onion and the garlic cloves. Pour in the olive oil. Lower the heat to minimum: it should just simmer.
- 4
Stir in the saffron and smoked paprika. Never stir with a spoon to avoid breaking the beans; gently shake the pot by the handles.
- 5
During cooking, if the liquid reduces too much, add a small glass of cold water. This is called 'shocking' the beans, which stops the boiling and prevents the skin from bursting.
- 6
Check the cooking: the beans should be tender. Remove the onion and garlic. Let rest for 15 minutes off the heat so that the sauce coats the beans well.
Frequently asked questions
How do you get this dish right?
- Only salt at the end of cooking, as the cured meats provide plenty of salt.
- If the sauce is too thin, mash a few beans against the side of the pot to thicken the broth.
How long does this dish keep?
Keeps for 3 days in the refrigerator. It's even better reheated the next day once the flavors have fully infused.
