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Recipes
Fabada Asturiana
Recipe

15 INGREDIENTS • 11 STEPS • 2HRS

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.
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Julia Eats
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
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.
2HRS
Total Time
$3.89
Cost Per Serving
Ingredients
Servings
4
US / Metric
Dry Cannellini Beans
2 cups
Dry Cannellini Beans
Thick-Cut Bacon
4 slices
Thick-Cut Bacon
or Pork Belly
Water
to taste
Water
Salt
to taste
Spanish Chorizo
4
Spanish Chorizo
Blood Sausage
4
Blood Sausages
Ham Hock
1
Ham Hock
Fresh Rosemary
1 sprig
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Garlic
4 cloves
Garlic, sliced
Onion
1
Onion, diced, Large
Nutrition Per Serving
VIEW ALL
Calories
1441
Fat
109.9 g
Protein
95.8 g
Carbs
23.7 g
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Fabada Asturiana
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Julia Eats
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
Cooking InstructionsHide images
step 1
Rinse Dry Cannellini Beans (2 cups) and soak overnight completely covered with water.
step 1 Rinse Dry Cannellini Beans (2 cups) and soak overnight completely covered with water.
step 2
Brown the Thick-Cut 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 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 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!
step 11 Remove sausages and slice into bite-sized pieces. Remove rosemary stalk.  Return sausages to stew and serve!
Tags
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Dairy-Free
Gluten-Free
Comfort Food
Shellfish-Free
Dinner
Spanish
Winter
Stew
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