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Name: Fabada Asturiana
Total time: 2 h 45 min
Yield: Serves 6
Cuisine: Asturias, Spain
Ingredients: 500 g dried large white beans (fabes); 300 g cured pork shoulder (lacón); 200 g streaky pork belly; 2 Asturian chorizo; 2 Asturian blood sausage (morcilla); 1 onion; 3 cloves garlic; 2 tbsp olive oil; 1 tsp sweet paprika; 1 pinch saffron threads; 1 bay leaf; to taste salt

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Asturias, Spain2 h 45 minServes 6cocinado antes

Fabada Asturiana

Ingredientes12

dried large white beans (fabes)500 g
cured pork shoulder (lacón)300 g
streaky pork belly200 g
Asturian chorizo2
Asturian blood sausage (morcilla)2
onion1
garlic3 cloves
olive oil2 tbsp
sweet paprika1 tsp
saffron threads1 pinch
bay leaf1
saltto taste

verduracarneotrosespecia y salsa

Preparación

Soak the beans in plenty of cold water for at least 8 hours, then drain.
Put the beans in a heavy pot with the pork shoulder, pork belly, chorizo, onion, garlic, bay leaf, and enough cold water to cover by a few centimeters.
Bring slowly to a bare simmer, skimming off the foam, and cook gently for about 2 hours, never letting it boil hard.
Add the blood sausage, paprika, and saffron and continue simmering until the beans are tender and the broth is thick, about 30 to 45 minutes more.
Season with salt near the end so the beans stay intact.
Rest the stew off the heat for 15 minutes, then remove the onion and bay leaf.
Slice the meats and serve them with the beans in their broth.