Fabada asturiana

Ingredients

• 500 g dried white beans such as lingot, navy beans, or fabes asturianas
• 200 g mild Spanish cooking chorizo
• 200 g plain blood sausage or morcilla asturiana
• 250 g cured salt pork belly
• 250 g salted pork shoulder or salted pork shank
• 1 piece yellow onion
• 2 cloves garlic
• 1 leaf bay leaf
• 1 pinch saffron
• 1.8 l cold water
• to taste fine salt

Method

1. The day before, rinse the beans and cover them generously with cold water. Let them soak until plump, smooth, and fully rehydrated.
2. On the day of cooking, rinse the salt pork belly and salted pork shoulder. If they seem very salty to the touch or smell, let them soak in fresh cold water while you prep the remaining ingredients.
3. Drain the beans and transfer them to a large Dutch oven with the peeled onion, garlic, bay leaf, pork belly, and pork shoulder. Cover with cold water and heat gently to a gentle simmer.
4. Skim the surface thoroughly as long as foam rises. Keep the heat very low, with only gentle bubbles breaking the surface, so the beans stay intact.
5. Add the whole chorizo and continue cooking over low heat. If the liquid level drops too much, add a little cold water to keep the beans just submerged.
6. When the beans begin to turn tender but still hold their shape, add the whole blood sausage and the saffron, crumbling it between your fingers. Continue simmering until the beans are meltingly tender and the broth is lightly thickened.
7. Gently remove the meats, chorizo, and blood sausage. Slice them while the pot rests off the heat, then taste the broth before adjusting the salt with care.
8. Return the sliced compango to the beans and warm gently without boiling. Serve when the broth coats the back of a spoon and the flavors of smoked pork, paprika, and saffron are completely melded.

Nutrition

Per serving

Energy

502.5 kcal

Protein

32.97 g

Carbohydrate

39.9 g

Fat

23.81 g

Fibre

10.09 g

Calcium

123.34 mg

Iron

9.52 mg

Magnesium

124.17 mg