Fabada Asturiana: Hearty Spanish Bean Stew

Fabada Asturiana is a traditional Spanish bean stew from the northern region of Asturias. Known for its robust and comforting flavors, this dish is typically enjoyed during the colder months. It features large white beans, chorizo, morcilla (Spanish blood sausage), and pancetta or bacon, all simmered together to create a rich and satisfying meal. This stew is perfect for slow cooking, allowing the flavors to meld beautifully.

Recipe:

Ingredients:
– 1 pound dried fabada beans (or large white beans)
– 1 chorizo sausage, sliced
– 1 morcilla (Spanish blood sausage), sliced
– 1/2 pound pancetta or slab bacon, diced
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 bay leaf
– 1 teaspoon paprika (preferably smoked)
– Salt and pepper, to taste
– 4 cups chicken or vegetable broth
– 2 tablespoons olive oil

Instructions:
1. Prepare the Beans: Soak the beans in cold water overnight. Drain and rinse them before cooking.
2. Sauté: In a large pot, heat the olive oil over medium heat. Add the diced pancetta or bacon and cook until lightly crispy. Remove from the pot and set aside.
3. Cook the Aromatics: In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent and fragrant.
4. Add the Meat: Return the pancetta or bacon to the pot, along with the sliced chorizo and morcilla. Cook for a few minutes, allowing the sausages to release their flavors.
5. Season: Stir in the paprika, bay leaf, salt, and pepper.
6. Add Beans and Broth: Add the soaked beans to the pot, then pour in the chicken or vegetable broth. Bring to a boil.
7. Simmer: Reduce the heat to low, cover, and simmer for 2-3 hours, or until the beans are tender and the stew has thickened. Stir occasionally and add more broth if necessary.
8. Adjust Seasoning: Taste the stew and adjust the seasoning with additional salt and pepper if needed.
9. Serve: Ladle the fabada into bowls and serve hot, accompanied by crusty bread for a complete and hearty meal.