How to make traditional ASTURIAN FABADA.

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

morcilla

🥗Healthier: vegetarian sausage

💰Cheaper: black pudding

Vegetarian sausage provides a meat-free option.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork belly

Chicken thighs are leaner while still flavorful.

saffron

🥗Healthier: turmeric

💰Cheaper: cumin

Turmeric adds color and flavor at a lower cost.

Soak fabes in cold water overnight.

Drain and rinse the fabes.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 5 minutes.

Stir in paprika and cook for 1 minute until fragrant.

Add fabes, chorizo, morcilla, and pork shoulder to the pot.

Pour in enough water to cover the ingredients by 2 inches.

Add bay leaves, saffron, salt, and black pepper.

Bring to a boil, then reduce heat to low and simmer for 2-3 hours, stirring occasionally.

Skim off any foam that forms on the surface.

Check fabes for doneness; they should be tender but not mushy.

Remove from heat and let sit for 30 minutes before serving.

Cooking Techniques

Spice Level: