Spanish Fabada Asturiana

Ingredients

• 500g dried fabes (or large white beans), soaked overnight
• 200g smoked bacon
• 2 chorizo sausages
• 2 morcilla (blood sausages)
• 300g pork belly, cubed
• 1 onion
• 3 garlic cloves
• 1 tbsp smoked paprika
• Pinch saffron
• 2 bay leaves
• 3 tbsp olive oil
• Salt

Instructions

1. Drain the beans; cover with fresh water in a pot.
2. Add onion, garlic, bay, pork belly, bacon, chorizo and morcilla.
3. Bring to a boil; skim; reduce.
4. Add paprika and saffron.
5. Simmer very gently 2-3 hours until beans are creamy and meat is tender.
6. Don't stir hard — beans break.
7. Adjust salt at the end.

Serving suggestions

• Eat in big bowls with crusty bread.

Storage & reheating

Better next day; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions