Fabada Asturiana (Asturian Bean Stew) Recipe

• 1 lb dried large white beans (Asturian fabes or butter beans), soaked overnight
• 8 oz Spanish chorizo sausage, sliced into thick rounds
• 6 oz morcilla (Spanish blood sausage), sliced into thick rounds
• 6 oz slab bacon or pancetta, cut into large chunks
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 large ripe tomato, peeled and grated
• 1 bay leaf
• 1/2 tsp sweet smoked Spanish paprika (pimentón de la Vera dulce)
• 1/4 tsp hot smoked Spanish paprika (pimentón de la Vera picante)
• 1/4 cup extra virgin olive oil
• 1/2 tsp saffron threads, lightly toasted and crushed
• 1/2 tsp freshly ground black pepper
• 1 1/2 tsp kosher salt (plus more to taste)
• 8 cups cold filtered water (or enough to cover beans by 2 inches)
• 1 sprig fresh parsley, tied with kitchen twine
• 1 small carrot, peeled and cut in half (optional, for subtle sweetness)

Fabada Asturiana Instructions

1. Drain the beans that have soaked overnight and rinse them thoroughly under cold water.
2. Place the soaked beans in a large, heavy pot and add enough cold filtered water to cover them by about 2 inches (approximately 8 cups).
3. Add the bay leaf, carrot halves, and the tied sprig of parsley to the pot with the beans.
4. Set the pot over medium heat and bring to a gentle simmer, skimming off any foam that rises to the surface.
5. While the beans begin to cook, heat the olive oil in a separate skillet over medium heat.
6. Add the chopped onion to the skillet and sauté for 5 minutes until softened and translucent.
7. Add the minced garlic to the onions and cook for 1 minute, stirring constantly to avoid burning.
8. Stir in the grated tomato and cook for 3-4 minutes until the mixture thickens slightly and the tomato loses its rawness.
9. Sprinkle in both the sweet and hot smoked paprika, stirring well to combine, and cook for 30 seconds to bloom the spices.
10. Transfer the onion, garlic, and tomato mixture into the pot with the simmering beans.
11. Add the slab bacon or pancetta chunks to the pot with the beans.
12. Cover the pot partially with a lid and simmer gently for 1 hour, checking occasionally to ensure the beans remain covered with liquid (add more water if needed).
13. After 1 hour, add the sliced chorizo and morcilla sausages to the pot, nestling them among the beans.
14. Sprinkle in the crushed saffron threads, black pepper, and kosher salt.
15. Continue to simmer the stew gently for another 1 to 1.5 hours, or until the beans are very tender and the meats are cooked through, occasionally shaking the pot gently to avoid breaking up the beans.
16. Taste the broth and adjust the seasoning with additional salt if needed.
17. Remove the bay leaf, carrot, and parsley sprig from the pot and discard them.
18. Let the fabada rest off the heat, covered, for at least 20 minutes before serving to allow the flavors to meld.