Spanish Bean Sausage Stew (Fabada a la Asturiana)
8 to 10 servings scale / convert
2 lb. lg. white beans, washed and drained
6 cups water
3 lg. onions, peeled and coarsely chopped
3 garlic cloves, crushed
6 tbsp. olive oil or vegetable oil
2 cans (6 oz. each) tomato paste
Salt, pepper to taste
1 lb. smoked bacon in one piece
8 smoked ham hocks
1 lb. blood sausage (optional)
1 lb. chorizo (Spanish sausage) or other garlic sausage, sliced and cooked
1/4 tsp. ground saffron, previously soaked in hot water
Cover the beans in water in a kettle and bring to a boil. Boil for 2 minutes. Remove from the heat. Cover and let stand for 1 hour.
Meanwhile, sauté the onions and garlic in the olive oil in a large casserole or heavy kettle until tender. Stir in the tomato paste and season with salt and pepper.
When the beans are done, put them, with their liquid, in the casserole or kettle over the onions. Mix well. Add the bacon. Pour in enough water to completely cover the ingredients. Bring to a boil. Lower the heat, cover tightly and cook as slowly as possible for 1 hour. Add the ham hocks and blood sausage and continue cooking slowly for about 1 hour longer or until the ingredients are cooked. Add the chorizo and saffron 30 minutes before the dish is finished cooking. Add more water while cooking, if needed. Serves 8 to 10.
MENU: Spanish Bean Sausage Stew, Warm Corn Bread, Sliced Fresh or Canned Pineapple
This savory stew, is one of Spain’s great dishes. It is from the northwest region of Asturias along the Bay of Biscay, and its name derives from the local large white bean, fabe, a traditional ingredients in the stew. Because the native sausages and pork products are not easily obtainable outside of Spain, this dish is an adaptation of the original.
I like to use Great Northern Beans, or white Kidney Beans.
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