Asturian Stew

Fabada Asturiana

1.13kg (2½lb) Dried Haricot Beans
450g (1lb) Shoulder of Pork
6 Slices Serrano Ham
4 Medium Chorizo Sausages
4 Smoked Morcilla Sausages
1 Onion
4-6 Garlic Cloves
1-2 Bay Leaf
1-2 tbsp Tomato Puree [Optional]
Saffron [Optional]
Salt and Pepper

Soak the beans overnight in cold water.
Finely chop the onion and garlic.
Place with the soaked beans into a large saucepan with the pork and whole sausages.
Cover with water and bring to the boil.
Skim the surface, reduce to a simmer and add the saffron and tomato puree (if used).
Simmer over a very low heat for 2½-3 hours, or until the beans are very tender.
Gently shake the saucepan by the handle (do stir, as this breaks up the beans) occasionally and add extra water if need, so that the beans are always just covered.
About 15-20 minutes before the end of the cooking time, remove the pork and sausages and cut into bite sized pieces, and dice the ham, then return all to the saucepan.
Taste and adjust seasoning to taste.
Serve immediately or leave until next (leaving the pork and sausages whole) to allow the flavours to mature and the stew to thicken, reheat, chopping meat as described above before doing so..

SpanishRecipes

Asturian Stew

Fabada Asturiana

Spanish
Recipes