Fabada Asturiana

Name: Fabada Asturiana
Cuisine: spanish
Ingredients: 500 g fabes de la Granja (large white beans); 200 g chorizo asturiano; 150 g morcilla asturiana (blood sausage); 150 g tocino fresco (fresh pork belly); 100 g lacón (cured pork shoulder); 1 large onion, whole; 3 garlic cloves, whole; 1 tsp sweet Spanish paprika (pimentón dulce); 0.1 g saffron threads; 60 ml extra virgin olive oil; 2.5 L cold water; 15 g coarse sea salt

Ingredients

500 g fabes de la Granja (large white beans)
200 g chorizo asturiano
150 g morcilla asturiana (blood sausage)
150 g tocino fresco (fresh pork belly)
100 g lacón (cured pork shoulder)
1 large onion, whole
3 garlic cloves, whole
1 tsp sweet Spanish paprika (pimentón dulce)
0.1 g saffron threads
60 ml extra virgin olive oil
2.5 L cold water
15 g coarse sea salt

Instructions

1Soak fabes in cold water overnight (12 hours minimum); drain.
2Place fabes in large pot with cold water, onion, garlic, and olive oil; bring to gentle boil.
3Add chorizo, morcilla, tocino, and lacón; reduce to bare simmer.
4Cook 2.5–3 hours uncovered, adding cold water 3 times (asustar) to keep beans submerged and skins intact.
5Remove onion and garlic; mash 2 tbsp beans into broth for body.
6Stir in paprika and saffron; simmer 5 minutes.
7Season with salt; rest 30 minutes off heat before serving.

Source: llm-generated