A traditional Spanish stew made with white beans, assorted pork meats, and seasoned with bay leaves and saffron.
120 minutes
A traditional Spanish stew made with white beans, assorted pork meats, and seasoned with bay leaves and saffron.
Fabes (or Other Large White Beans), soaked
0 lb
each
Head Of Garlic, unpeeled
each
each
to taste
Saffron Threads, optional
pinches
Lacón
0 lb
Pancetta, in one piece
0 lb
Semi-Cured Chorizos
each
Morcillas (Spanish Blood Sausages)
0 oz
1. Prepare the Beans
Drain the soaked beans and cover them with fresh cold water in a large pan. Ensure the water covers the beans by about the width of a fat finger. Bring the pan to a boil, skimming off any foam. Add the small onion, the unpeeled head of garlic, and the bay leaves.
2. Simmer the Beans
Reduce the heat and let the beans simmer gently, partially covering the pan. Shake the pan occasionally. This simmering process will take about 1 to 2 hours. When the beans begin to soften, add salt to taste and a pinch of saffron threads, if using.
3. Cook the Meats
While the beans are simmering, place the lacón and the pancetta or slab bacon in a separate large saucepan. Cover them with water and let them cook for about an hour. After an hour, add the chorizos and simmer for an additional 15 minutes. Lastly, add the blood sausages and cook for another 10 minutes.
4. Combine Beans and Meats
Once the meats are fully cooked, drain them and cut the chorizos and blood sausages into pieces. Return all the meats to the pan with the beans and let everything heat through.
5. Serve
Serve the fabada asturiana hot, with the beans and meats either mixed together or presented separately.
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