Fabada asturiana (asturian White Bean, Chorizo, Morcilla, & Pork Belly Stew)
The beautiful region of asturias in Spain celebrates their locally-grown, giant white beans in this hearty dish flavored with chorizo, blood sausage, and pork belly.
Ingredients
3 cups dried white fabes de Asturias
2bay leaves
1largewhite onion, small dice
1clove garlic, finely minced
1link chorizo
1link morcilla(blood sausage)
4oz chunk of tocino, or salted pork belly
20saffron threads
Instructions
Soak beans overnight in water.
The next morning, drain and replace water to cover the beans by ½”.
Place on high heat and bring to a boil.
Add the onions, garlic, bay leaves, tocino, and saffron and bring to simmer.
Cook the beans for 1 hour on medium-low heat with a lid.
Stir the beans on the bottom of the pot every 20 minutes to keep them from sticking.
Add additional water if needed to ensure the beans remain submerged in liquid throughout the cooking process.
After the first hour of cooking, add the chorizo and blood sausage and continue to cook for an additional 1.5-2 hours, or until the beans are completely tender.
Remove bay leaves and remove morcilla, tocino, and chorizo.
Cut the morcilla, tocino, and chorizo into bite-sized chunks and serve with the bean stew if desired.
Notes
These beans are even better reheated the next day.