🇪🇸 Spain recipe
Fabada Asturiana
The great bean stew of Asturias, one of Spain's most soul-warming dishes. Large, creamy fabes de la granja beans are slowly simmered with a compango of chorizo, morcilla (blood sausage), and lacón (cured pork shoulder) until the beans are buttery soft and the broth is rich and deeply flavoured. Traditionally served as a main course in deep earthenware bowls.
Prep20 mins + overnight soak
Cook2 hrs 30 mins
Serves6
Difficultyhard
Ingredients
- 500g fabes de la Granja (large white butter beans), soaked overnight
- 200g lacón (cured pork shoulder) or salt pork
- 2 morcilla asturiana (Asturian blood sausages)
- 2 cooking chorizos (semi-cured, not dried)
- 1 medium onion, peeled and halved
- 4 garlic cloves, peeled and lightly crushed
- 1 generous pinch saffron threads (about 0.3g)
- 2 bay leaves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sweet smoked paprika (pimentón dulce)
- Fine sea salt to taste
- Cold water as needed (about 2 litres)
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 520
- Protein
- 30 g
- Carbs
- 40 g
- Fat
- 26 g
