FABADA ASTURIANA / BEANS STEW RECIPE BY SPANISH COOKING

Asturian beans

🥗Healthier: canned white beans

💰Cheaper: dried white beans

Canned beans save time, while dried beans are more economical.

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: smoked sausage

Turkey chorizo reduces fat while maintaining flavor.

morcilla

🥗Healthier: vegetarian blood sausage

💰Cheaper: regular sausage

Vegetarian options cater to dietary preferences.

pork shoulder

🥗Healthier: chicken thigh

💰Cheaper: pork loin

Chicken thigh is leaner and often more affordable.

Soak the white beans overnight in cold water.

Drain the beans and cover them with cold water again.

Heat the beans until boiling.

Peel the onion and cut it in halves and then quarters.

Peel the garlic cloves.

Once the beans are boiling, discard the water and cover again with cold water.

Add the onion and garlic cloves to the beans.

Add pork belly and a couple or 3 tablespoons of olive oil to the pot.

Add 1 teaspoon of sweet paprika and stir quickly.

Once boiling, reduce heat to medium, cover, and cook for 2 to 3 hours.

Stir occasionally during cooking.

After about 2 and a half hours, add the black pudding.

Add salt carefully, as the dish can be salty due to the sausage.

Check if the beans are cooked by cutting one in half and smashing it; it should be tender.

Cut the black pudding and pork belly into small pieces for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary