Recipe Image
Servings:
4
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.
Total Time
2hr
0.0
0 Ratings
Author: Julia Eats
Servings:
4
Ingredients
•
2
cups
Dry Cannellini Beans
•
8
oz
Pork Shoulder
•
4
slices
Thick-Cut Bacon
or Pork Belly
•
to taste
Water
•
to taste
Salt
•
4
Spanish Chorizo
•
4
Blood Sausages
•
1
Ham Hock
•
1
pinch
Saffron Threads
•
1
sprig
Large
Fresh Rosemary
•
2
tsp
Smoked Paprika
•
1/2
tsp
Crushed Red Pepper Flakes
•
4
cloves
Large
Garlic
, sliced
•
1
Large
Onion
, diced
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Rinse
Dry Cannellini Beans (2 cups)
and soak overnight completely covered with water.
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.
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)
.
4.
Bring to boil, skimming bean foam off top occasionally.
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.
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.
7.
Cook for one hour.
8.
Dice the
Onion (1)
into bite-size pieces.
9.
Slice the
Garlic (4 cloves)
.
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.
11.
Remove sausages and slice into bite-sized pieces. Remove rosemary stalk. Return sausages to stew and serve!
Nutrition Per Serving
CALORIES
1435
FAT
109.8 g
PROTEIN
95.5 g
CARBS
22.2 g
