Spanish recipe: Fabada Asturiana (bean stew)

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 Asturian beans overnight in water.

Drain and rinse the beans, then place them in a large pot.

Add water to cover the beans and bring to a boil over medium heat.

Reduce heat to low and simmer for about 1 hour until beans are tender.

In a separate pan, heat olive oil over medium heat and sauté chopped onion and garlic until translucent.

Add sliced chorizo and morcilla to the pan, cooking until browned, about 5 minutes.

Stir in paprika and cook for another minute to release flavors.

Transfer the meat mixture to the pot with beans.

Add bay leaves, saffron, salt, and black pepper to the pot.

Simmer the stew for an additional 30-40 minutes, stirring occasionally.

Taste and adjust seasoning as needed before serving.

Serve hot, garnished with fresh parsley if desired.

Cooking Techniques

Spice Level:

Dietary