Don Egg

Fabada is a famous bean stew from the Spanish Asturias region located north west of the country on the Atlantic coast. It’s a very tasty stew that takes a while to get ready but doesn’t require much effort on your side. You’re not even allowed to stir it because you could break the beans! Peel and chop one onion and you’re basically done with your part

I sometimes use beans I can find in France. It’s definitely not the same taste but it does the job. What you can’t replace are the cooking chorizos, the onion morcilla and the bacon piece. Fabada recipe doesn’t ask for many ingredients because these three give it all the great taste. In Spain, you can buy already made packs with all the meat you need to make fabada; it’s called “Compango”.

It’s a great dish I like to make often even if I wasn’t always a Fabada lover! When I was 15, I spent a month with an Asturian family in order to learn Spanish. They were really nice, I kept excellent memories from them. A few days after I arrived, the family mom made a huge fabada and I must say I kinda liked it the first day… But wasn’t so convinced the next 6 days I ate it!!! Imagine, middle of august in Spain, eating hot bean stew for a whole week! I never understood how they could eat that during summertime, eating can actually make you sweat! It took me years to have fabada again

Preparation time: 5 mn (+ overnight soaking for the beans) – Cooking time: 4 hours

Ingredients (for 4 servings)

1.1 lbs (500 g) Asturian beans 20 to 24 cups (5 to 6 l) of water 2 chorizos (to-cook kind) 2 Spanish morcillas (black pudding with onions) 5 oz (140 g) of bacon (not sliced) 1 onion

Instructions

1/ The day before, soak beans in about 10 cups of water and leave them overnight.

2/ Throw water out and pour beans in a large casserole.

3/ Peel and chop onion (very thin).

4/ Cover beans with 12 cups of water. Add chopped onion and whole chorizo, morcilla and bacon.

5/ Get it to a smooth boil and skim the foam. (You may need to skim the foam more than once, don’t hesitate to do so). Reduce the heat to low and leave covered.

6/ After about one hour and a half, add 2 cups of cold water. Cover and leave over low heat.

7/ After 4 hours of slow cooking, fabada is ready.  (Most of the time, you won’t need to add salt as the different pork pieces added are usually pretty salted already.)

8/ Serve beans in bowls or soup plates topping with pieces of meat.