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RECIPE
15 INGREDIENTS 11 STEPS 2hr

Fabada Asturiana

Taking porkiness to the extreme, Fabada Asturiana gets its richness from morcilla and chorizo sausages, pork shoulder, bacon and ham bones. Saffron and paprika add depth and smokiness to the stew.
Fabada Asturiana Recipe | SideChef
Taking porkiness to the extreme, Fabada Asturiana gets its richness from morcilla and chorizo sausages, pork shoulder, bacon and ham bones. Saffron and paprika add depth and smokiness to the stew.
Julia Eats is a blog that aims to share the fun of exploring and learning about local gastronomy on their food crawls throughout the world.
https://juliaeats.com
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Julia Eats is a blog that aims to share the fun of exploring and learning about local gastronomy on their food crawls throughout the world.
https://juliaeats.com
2hr
Total Time
$3.89
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2 cups
Dry Cannellini Beans
4 slices
to taste
Water
to taste
4
Spanish Chorizo
4
Blood Sausages
1
Ham Hock
1 sprig
1/2 tsp
Crushed Red Pepper Flakes
4 cloves
Large Garlic , sliced
1
Large Onion , diced
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Nutrition Per Serving

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CALORIES
1441
FAT
109.9 g
PROTEIN
95.8 g
CARBS
23.7 g

Cooking Instructions

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Step 1
Rinse Dry Cannellini Beans (2 cups) and soak overnight completely covered with water.
Step 2
Brown the Wright® Brand Smoked Bacon (4 slices) and Pork Shoulder (8 oz) in a large pot over high heat. Remove and drain on paper towels. When cool, cut into bite-sized pieces.
Step 3
Drain the beans and place them in the pot. Fill with Water (to taste) so that beans are covered by 2 inches of water. Add ½ tablespoon Salt (to taste) .
Step 4
Bring to boil, skimming bean foam off top occasionally.
Step 5
Poke the Spanish Chorizo (4) and the Blood Sausages (4) a few times with a fork to prevent them from exploding when cooked. Add them to the pot.
Step 6
Add the Ham Hock (1) , chopped bacon and pork shoulder, Saffron Threads (1 pinch) , Fresh Rosemary (1 sprig) , Smoked Paprika (1/2 Tbsp) , Crushed Red Pepper Flakes (1/2 tsp) to the pot of beans. Bring back to boil then turn down to a simmer.
Step 7
Cook for one hour.
Step 8
Dice the Onion (1) into bite-size pieces.
Step 9
Slice the Garlic (4 cloves) .
Step 10
Add onions and garlic to pot. Add Salt (to taste) and Ground Black Pepper (to taste) . Cook for another 30 minutes or until pork and bacon are tender and sausage is cooked through.
Step 11
Remove sausages and slice into bite-sized pieces. Remove rosemary stalk. Return sausages to stew and serve!
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Nutrition Per Serving
Calories
1441
% Daily Value*
Fat
109.9 g
141%
Saturated Fat
40.3 g
201%
Trans Fat
0.1 g
--
Cholesterol
387.5 mg
129%
Carbohydrates
23.7 g
9%
Fiber
7.0 g
25%
Sugars
3.0 g
--
Protein
95.8 g
192%
Sodium
4117.4 mg
179%
Vitamin D
1.8 µg
9%
Calcium
91.0 mg
7%
Iron
12.1 mg
67%
Potassium
303.3 mg
6%
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