Fabada Asturiana

🛒 Ingredients

• Asturian White Beans (Fabes de la Granja) 200 g · 283 kcal
• Lacón (cured pork shoulder) 35 g · 88 kcal
• Panceta (pork belly) 25 g · 113 kcal
• Asturian Chorizo 35 g · 140 kcal
• Asturian Morcilla (blood sausage) 25 g · 88 kcal
• Onion 18 g · 7 kcal
• Garlic 2 g · 3 kcal
• Water 160 g · 0 kcal

👨‍🍳 Instructions

1. Soak the Asturian white beans (fabes) in cold water for at least 12 hours or overnight; drain and rinse them thoroughly before cooking.
2. In a large pot, combine the soaked beans, lacón, panceta, chorizo, morcilla, peeled whole onion, and garlic cloves. Cover with fresh cold water.
3. Bring the pot to a boil over medium-high heat, then immediately reduce the heat to low, skim off any foam, and add a pinch of saffron threads.
4. Simmer gently for 2.5 to 3 hours, or until the beans are very tender and the meats are falling apart. Stir occasionally, adding a little hot water if the stew becomes too dry.
5. Remove the onion and garlic; you can discard them or mash them into the stew for extra flavor. Carefully remove the meats.
6. Cut the lacón, panceta, chorizo, and morcilla into bite-sized pieces. Return the cut meats to the pot with the beans and stir gently to combine.
7. Taste and adjust seasoning with salt if necessary. Serve hot in deep bowls, ensuring each serving has a good mix of beans and meats.