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SideChef
Recipes
Beans & Legumes
Fabada Asturiana

15 INGREDIENTS • 11 STEPS • 2HRS

Fabada Asturiana

Recipe
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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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.
author_avatar
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

2HRS

Total Time

$3.86

Cost Per Serving

Ingredients

Servings
4
us / metric
Dry Cannellini Beans
2 cups
Dry Cannellini Beans
Pork Shoulder
8 oz
Pork Shoulder
Thick-Cut Bacon
4 slices
Thick-Cut Bacon
or Pork Belly
Water
to taste
Water
Salt
to taste
Salt
Spanish Chorizo
4
Spanish Chorizo
Blood Sausage
4
Blood Sausages
Ham Hock
1
Ham Hock
Saffron Threads
1 pinch
Saffron Threads
Fresh Rosemary
1 sprig
Large Fresh Rosemary
Smoked Paprika
2 tsp
Smoked Paprika
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Garlic
4 cloves
Large Garlic, sliced
Onion
1
Large Onion, diced
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
1435
Fat
109.8 g
Protein
95.5 g
Carbs
22.2 g
Love This Recipe?
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Fabada Asturiana
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author_avatar
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 Instructions

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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 (2 tsp), 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

Beans & Legumes
Dairy-Free
Gluten-Free
Comfort Food
Lunch
Shellfish-Free
Dinner
Pork
Soups & Stews
Spanish
Winter
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