Fabada Asturiana

Name: Fabada Asturiana
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 1 serving
Cuisine: Mediterranean
Ingredients: 100 g dried fabes de la granja (large white butter beans); 50 g chorizo asturiano; 50 g morcilla asturiana; 60 g lacón (cured pork shoulder); 30 g panceta or salt-cured streaky pork; 50 g onion; 1 clove garlic; 1 bay leaf; 1 pinch saffron threads; 0.25 tsp sweet pimentón (Spanish paprika); 1 tsp olive oil; salt; 700 ml cold water

The great bean stew of Asturias: fat, creamy fabes simmered slowly with smoked chorizo, morcilla and cured pork until the broth turns golden and silky. Nothing is browned and nothing is rushed — the flavour comes from the compango and the gentlest possible simmer.

Lunch & dinner Under 400 kcal Under 20g carbs

170 min20 prep · 150 cookMedium393 kcalper serving

Method

The night before, put 100 g of dried fabes in a bowl and cover with cold water by at least 5 cm. Leave to soak 12 hours. In a separate bowl, soak 60 g of lacón and 30 g of panceta in cold water for the same time, changing the water once, to draw out their salt.
Drain the beans and rinse them gently. Drain the cured pork. Lay the beans in a heavy, narrow pot and tuck in the lacón, panceta, 50 g of chorizo and 50 g of morcilla, both left whole and unpricked, along with 50 g of onion in one piece, 1 crushed garlic clove and 1 bay leaf. Trickle over 1 tsp of olive oil.
Pour in 700 ml of cold water, so everything sits under about 2 cm of liquid. Bring very slowly to the boil over medium-low heat, which should take 15 minutes, and skim off every bit of grey foam as it rises — this is what keeps the broth clean.