INSANE GOOD Spanish Bean and Sausage Stew - Fabada Asturiana

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.

Drain and rinse 570 grams of precooked white beans in a sieve under cold running water.

Finely mince 3 cloves of garlic.

Remove 1-2 outer layers from half of an onion, then finely dice it.

Cut 2 beyond sausages into 1-inch pieces.

Heat a large saucepan over medium heat and add 1 tablespoon of extra virgin olive oil.

After heating the olive oil for 2 minutes, add the pieces of beyond sausage and cook for about 4 minutes, mixing occasionally.

Remove the cooked beyond sausages from the pan and transfer them to a bowl.

In the same pan, add the diced onions and minced garlic, mixing consistently to avoid burning the garlic.

After about 3 minutes, when the onions are translucent, add 1 teaspoon of sweet smoked Spanish paprika and mix quickly to prevent bitterness.

Add the cooked beyond sausages back into the pan along with the drained white beans.

Season with sea salt and freshly cracked black pepper, and gently mix until combined without breaking the beans.

Add 1 1/2 cups of cold water and season again with a little sea salt and 1/2 teaspoon of saffron threads, then mix gently.

Place a lid on the pan and simmer for 6 to 8 minutes to let the flavors develop and saffron infuse.

After about 8 minutes, remove the lid, turn off the heat, and check the consistency of the broth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary