Spanish · Pork

Fabada Asturiana

Name: Fabada Asturiana
Cuisine: Spanish
Ingredients: 500 g Dried large white beans; 250 g Smoked pork belly; 200 g Cooking chorizo; 200 g Morcilla sausage; 150 g Onion; 3 cloves Garlic; 1 Bay leaf; 0.2 g Saffron threads; 3 g Salt; 3.5 litres Water

Servings

Ingredients

Dried large white beans500 g
Smoked pork belly250 g
Cooking chorizo200 g
Morcilla sausage200 g
Onion150 g
Garlic3 cloves
Bay leaf1
Saffron threads¼ g
Salt3 g
Water3 ½ litres

Original recipe serves about 4.

Method

1
Soak the dried beans in 2 litres water for 12 hours in the refrigerator. Drain and put in a heavy pot with the remaining 1.5 litres fresh water.
2
Add the whole peeled onion, peeled garlic, pork belly, chorizo, bay leaf and saffron. Bring to a full boil for 10 minutes, then reduce to a very gentle simmer.
3
Cook partially covered for 90 minutes, shaking the pot occasionally instead of stirring. Add the morcilla and simmer for 30–45 minutes more, until the beans are creamy and all raw pork has reached at least 71°C. Keep the beans barely covered, using hot water from a kettle if evaporation is excessive.
4
Remove the onion, garlic and bay leaf. Mash the onion and garlic into a little broth and return to the pot. Slice the meats, return them to the beans, stir in the salt and rest for 10 minutes before serving four generous bowls.

Recipe source: TheMealDB