Spanish Fabada with Chorizo and White Beans - The Ultimate Comfort Food Recipe!

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked paprika + ground beef

Turkey sausage reduces fat while maintaining flavor.

morcilla

🥗Healthier: black bean puree

💰Cheaper: regular sausage

Black bean puree is a vegetarian option that mimics texture.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork belly

Chicken thighs are leaner and more affordable.

white beans

🥗Healthier: canned beans

💰Cheaper: dried beans

Canned beans save time while dried beans are cost-effective.

Preheat oven to 220°C (430°F). Roast the Iberico bones for 25–30 minutes until caramelized. Transfer to a large pot with onion, carrot, leek, garlic, bay leaves, peppercorns, and wine/vinegar. Cover with water and simmer 4–6 hours, skimming occasionally. Strain and reserve broth. Save any meat from the bones.

Soak beans overnight, or use the quick-soak method (boil 2 minutes, rest 1 hour). Alternatively, use cooked jarred beans.

Heat olive oil in a heavy pot. Brown pancetta until fat renders. Add onion and cook until golden. Add garlic and paprika, cook briefly. Add chorizo and sauté 2–3 minutes. Add soaked beans, bay leaves, and enough broth to cover. Simmer gently for 1.5–2 hours until beans are tender and broth thickens. Season at the end.

Add any reserved Iberico meat from the bones during the final 10–15 minutes of cooking.

Cooking Techniques

Equipment Needed

Spice Level: