Fabada Asturiana with a Twist

Ingredients

• 2 cups (400g) dried large white beans (fabas asturianas) 2 cups (400g) dried large white beans (fabas asturianas)
• 4 cups (950ml) water 4 cups (950ml) water
• 1 onion, chopped 1 onion, chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 200g chorizo sausage, sliced 200g chorizo sausage, sliced
• 200g pancetta, diced 200g pancetta, diced
• 200g morcilla (blood sausage), sliced 200g morcilla (blood sausage), sliced
• 2 bay leaves 2 bay leaves
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• A pinch of saffron threads A pinch of saffron threads
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 25g
• Fiber: 10g
• Salt: 2g

Preparation

1. 1.
   Soak the dried beans in water overnight. Drain and rinse before using.
2. 2.
   In a large pot, heat some olive oil over medium heat. Add the onion and garlic and sauté until translucent.
3. 3.
   Add the carrots, celery, and red bell pepper to the pot and cook for a few minutes until slightly softened.
4. 4.
   Add the chorizo, pancetta, and morcilla to the pot and cook until the meats release their oils and become slightly browned.
5. 5.
   Add the soaked beans, bay leaves, smoked paprika, saffron threads, and water to the pot. Bring to a boil, then reduce the heat to low and simmer for about 2 hours or until the beans are tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Fabada Asturiana with crusty bread and enjoy!

Treat your ingredients with care...

• Chorizo — Choose a good-quality chorizo with a smoky flavor for the best results.
• Morcilla — If you can't find morcilla, you can substitute it with black pudding or omit it altogether.
• Saffron — To enhance the flavor and aroma of saffron, toast it lightly in a dry pan before adding it to the stew.

Tips & Tricks

• For a smokier flavor, you can add a small amount of smoked paprika to the stew.
• Serve the Fabada Asturiana with a side of crusty bread to soak up the delicious broth.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• If you prefer a thicker stew, you can mash some of the cooked beans before serving.
• Feel free to customize the recipe by adding other vegetables or spices according to your taste preferences.

Serving advice

Serve the Fabada Asturiana in deep bowls, making sure to include a variety of meats and beans in each serving. Garnish with fresh parsley for a pop of color and serve with crusty bread on the side.

Presentation advice

To present the Fabada Asturiana beautifully, ladle the stew into individual bowls, making sure to arrange the meats and vegetables in an appealing way. Sprinkle some smoked paprika on top for an extra touch of color and serve with a side of crusty bread.