Prepare to embark on a culinary journey that will warm your soul and tantalize your senses with the legendary Fabada Asturian Ham and Beans! This iconic Spanish dish is more than just a meal - it's a rich, hearty tradition that has been comforting families for generations. Imagine a pot of creamy white beans slowly simmered with smoky chorizo and luxurious blood sausage, creating a symphony of flavors that will make your kitchen smell like a cozy Spanish grandmother's home.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Spanish
Serves: 6 servings
Ingredients
- 1 lb fabes (Asturian white beans)
- 4 oz chorizo, sliced
- 4 oz morcilla (blood sausage), sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- Salt to taste
- Water as needed
Instructions
- The night before cooking, rinse the fabes (white beans) and soak them in cold water, ensuring they are completely covered by at least 2 inches of water. Let them sit overnight at room temperature.
- The next day, drain the soaked beans and rinse them thoroughly under cold running water.
- In a large, heavy-bottomed pot, place the soaked beans and cover with fresh cold water. The water should be about 2 inches above the beans.
- Add the chopped onion, minced garlic, and bay leaves to the pot with the beans.
- Bring the beans to a gentle simmer over medium-low heat. Do not allow the water to boil rapidly, as this can break the bean skins.
- After about 45 minutes of gentle cooking, add the sliced chorizo and morcilla to the pot. These will infuse the beans with rich, smoky flavor.
- Continue cooking, occasionally skimming off any foam that forms on the surface, and adding more water if needed to keep the beans covered.
- Cook for approximately
- 5 to 2 hours, or until the beans are tender but not falling apart. The cooking time can vary depending on the age and quality of the beans.
- Season with salt to taste during the last 15-20 minutes of cooking.
- Once the beans are creamy and tender, remove the bay leaves.
- Let the fabada rest for 10-15 minutes before serving to allow the flavors to meld together.
- Serve hot in deep bowls, ensuring each serving has a piece of chorizo and morcilla.
Tips
- Bean Selection is Crucial: Use authentic Asturian fabes if possible, but large white beans can be a good substitute. Always soak beans overnight for the best texture and cooking results.
- Low and Slow is the Secret: Maintain a gentle simmer throughout cooking. Rapid boiling can break the delicate bean skins and ruin the creamy texture.
- Patience Pays Off: Don't rush the cooking process. The magic of fabada happens during the long, slow simmering that allows flavors to develop and beans to become perfectly tender.
- Skimming Matters: Regularly remove the foam that forms on top of the cooking beans to ensure a clearer, cleaner-tasting broth.
- Let it Rest: Always allow the fabada to rest for 10-15 minutes after cooking. This resting period allows the flavors to meld and intensify, making each bite more delicious.
- Serve Traditionally: Accompany your fabada with crusty bread and a glass of robust red wine for an authentic Asturian dining experience.
Nutrition Facts
Calories: 237kcal
Carbohydrates: 23g
Protein: 12g
Fat: 11g
Saturated Fat: 4g
Cholesterol: 25mg
