Fabada asturiana
Fabada asturiana is a traditional Spanish dish from the region of Asturias. It is a hearty and flavorful stew made with white beans, various types of pork such as chorizo, morcilla (blood sausage), and pork belly, as well as vegetables like onion and garlic. The dish is typically slow-cooked, allowing all the flavors to meld together and create a deliciously rich and comforting dish.
Ingredients
- 1 pound dried white beans (such as Fabes or cannellini beans)
- 1 pound pork shoulder cut into chunks
- 1/2 pound chorizo sausage sliced
- 1/4 pound morcilla (blood sausage), sliced
- 1/4 pound pork belly or bacon diced
- 1 onion chopped
- 4 cloves garlic minced
- 2 bay leaves
- 1 teaspoon sweet paprika
- Salt and pepper to taste
- Water as needed for cooking
Instructions
- Soak the dried white beans in water overnight. Drain and rinse them before cooking.
- In a large pot, add the soaked beans, pork shoulder, chorizo, morcilla, pork belly or bacon, onion, garlic, bay leaves, sweet paprika, salt, and pepper.
- Pour enough water into the pot to fully cover the ingredients.
- Bring the pot to a boil over medium heat, then reduce the heat to low and let it simmer gently. Skim off any foam or impurities that rise to the surface.
- Let the Fabada stew simmer for about 2 to 3 hours until the beans are tender and the flavors have melded together. Stir occasionally and add more water if needed to maintain the desired consistency.
- Once the Fabada is cooked, remove the bay leaves and adjust the seasoning if necessary.
- Serve the Fabada hot in bowls, and enjoy with crusty bread or over steamed rice.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 821kcal (41%)Carbohydrates: 72g (24%)Protein: 53g (106%)Fat: 36g (55%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 127mg (42%)Sodium: 263mg (11%)Potassium: 2458mg (70%)Fiber: 18g (75%)Sugar: 4g (4%)Vitamin A: 564IU (11%)Vitamin C: 14mg (17%)Calcium: 311mg (31%)Iron: 14mg (78%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
