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Fabada Asturiana
A hearty and traditional Asturian bean stew, featuring tender white beans simmered with flavorful chorizo, morcilla (blood sausage), and rich pork belly. This is ultimate mountain comfort food, perfect for a cold day.
ð§ ææ
- 500 g Fabes de la Granja (large white beans)(Dried, high-quality beans are essential. Look for 'Fabes de la Granja' if possible.)
- 200 g Asturian chorizo(A cured, smoky chorizo. You can also use a good quality Spanish chorizo.)
- 200 g Morcilla Asturiana (blood sausage)(A rich, dark blood sausage. If unavailable, a good quality Spanish morcilla can be substituted.)
- 200 g Pork belly(A piece of fatty pork belly, preferably with skin on for extra flavor and texture.)
- 1 generous pinch Saffron threads(To impart color and aroma.)
- 2 large Bay leaves
- enough to cover Water(For soaking and cooking.)
- to taste Salt
ðšâð³ äœãæ¹
- 1
Rinse the dried fabes thoroughly under cold running water. Place them in a large bowl and cover generously with cold water. Let them soak for at least 8 hours, or preferably overnight. Drain and rinse the beans before cooking.
â±ïž 8+ hours (soaking) - 2
In a large, heavy-bottomed pot or Dutch oven, combine the soaked and drained fabes, the piece of pork belly, and the bay leaves. Add enough fresh cold water to cover everything by at least 2 inches (about 2-3 liters).
â±ïž 5 minutes - 3
Bring the pot to a gentle simmer over medium heat. As soon as it begins to bubble, reduce the heat to low, cover the pot loosely, and let it simmer very gently. Skim off any foam or impurities that rise to the surface during the first hour. The beans should barely be bubbling, never boiling vigorously.
â±ïž 2 hours - 4
While the beans are simmering, prepare the sausages. Pierce the chorizo and morcilla a few times with a fork or skewer. Add them to the pot with the beans. Continue to simmer gently, covered, for another 1 to 1.5 hours, or until the beans are tender and creamy, and the pork belly is very soft. The sausages should be cooked through.
â±ïž 1 hour 30 minutes - 5
Carefully remove the chorizo, morcilla, and pork belly from the pot. Let them cool slightly, then slice them into thick pieces. Set aside. Gently remove the bay leaves.
â±ïž 10 minutes - 6
In a small bowl, steep the saffron threads in a tablespoon of warm water for about 5 minutes. Stir this saffron infusion into the bean stew. Taste and season with salt. Be cautious with salt as the chorizo and morcilla are already salty.
â±ïž 5 minutes - 7
To serve, ladle the creamy fabes into deep bowls. Arrange the sliced chorizo, morcilla, and pork belly on top. Serve hot.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âMaintain a very gentle simmer throughout the cooking process. Boiling can cause the beans to break apart too much.
- âThe ideal texture for the fabes is creamy and tender, but still holding their shape. They should not be mushy.
- âTo avoid breaking the beans, it's best to gently shake the pot occasionally rather than stirring vigorously. If the stew becomes too thick, add a little hot water.
- âFor a richer flavor, you can add a piece of salted pork rind or a ham hock during the initial simmering phase (step 2). Remove it before serving.
- âThe chorizo and morcilla can be slightly browned in a separate pan before adding them to the stew for an extra layer of flavor, but this is optional.
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- Add a piece of salted ham hock or a smoked pork rib to the pot along with the pork belly for added depth of flavor.
- For a slightly lighter version, reduce the amount of pork belly or omit the morcilla.