Fabada is known as “Asturian stew” and is heavy, full of calories and delicious.
- Serves 6.
- 2½ lbs dry (not canned) butter beans
- 4 medium sized “chorizos” (Spanish pork sausages available at gourmet shops, delis and some supermarkets)
- 4 smoked “morcilla” blood sausages
- 1 lb shoulder of pork
- 6 slices of Serrano ham on the bone
- 1 onion, finely chopped
- 5 cloves garlic
- Soak the beans overnight in cold water (important they are soaked at least 10 hours).
- When beans are ready, soak the meats in warm water.
- In a separate large pot, add the beans garlic and onion and add water to cover the ingredients.
- Bring to a boil, then throw away the top layer that rises to the surface.
- Add all the other ingredients, and water to cover, place on very low heat, and slow cook for 2½ - 3 hours.
- While cooking, gently shake the pot by the handles (never stirring, which breaks the beans) about every 20 minutes.
- Add water throughout the cooking time s necessary, making sure the liquid always covers the ingredients.
- When cooked fully, add salt to taste and let cool for 10 minutes.
- Take out the meats and cut into small pieces, serving the meat separately from the stew.