World Flavors Cookbook

Fabada Asturiana

Spain's heartiest bean stew — giant white fabes beans slow-cooked with chorizo, morcilla (blood sausage), and smoky pork.

Cuisine: Spain

Ingredients

• 500g fabes de la Granja beans, soaked overnight
• 2 chorizos
• 2 morcillas (blood sausages)
• 200g tocino (salt pork)
• 1 onion
• 3 cloves garlic
• 1 pinch saffron
• Bay leaf, salt

Instructions

1. Drain beans, cover with cold water. Add onion, garlic, and bay leaf.
2. Bring to boil, then reduce to gentle simmer. Never stir vigorously.
3. After 1 hour, add chorizo, morcilla, and tocino.
4. Simmer 2-3 hours until beans are creamy. Add saffron in last 30 minutes.
5. Rest 10 minutes before serving. Slice sausages and serve atop beans.