Spanish Fabada
A rich, smoky bean stew from Northern Spain that turns humble ingredients into a luxurious, soul-warming masterpiece.
165 min
Medium
Española
4 servings
The story behind
I remember walking into a small tavern in Asturias during a foggy morning, and the smell of smoky paprika and slow-cooked beans was everywhere. This dish isn't just food; it's a piece of Spanish history in a bowl. It’s definitely my go-to for those cold, rainy days when you need a serious boost of energy. I’d suggest serving it with some crusty sourdough bread to soak up every last drop of that red broth. For a drink, a crisp hard cider or a medium-bodied red wine pairs beautifully. It’s quite a heavy meal, so it’s traditionally enjoyed as a long lunch with plenty of time for a 'siesta' afterwards.
Instructions
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1Soak your dried beans overnight in plenty of water so they’re ready for the pot.
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2Place the beans in a large pot with cold water and bring them to a boil over high heat.
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3Skim off any foam that rises to the top, then add the chorizo, morcilla, pork belly, and the whole onion.
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4Reduce the heat to low and let it simmer very gently. If the liquid gets too low, 'shock' the beans with a splash of cold water.
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5Once the beans are buttery and tender (usually about 2 to 3 hours), stir in the saffron, season with salt, and let it rest for 15 minutes before serving.
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