Asturian Bean Stew
Fabada normally means dried beans soaked overnight and simmered until the afternoon gives up. Tinned butter beans and good smoked sausage get you eighty percent of the way in a fraction of the time, and we would rather eat that tonight than the perfect version on Thursday.
- Total time
- 19 min
- Serves
- 3
- Effort
- Easy
What you need
Written for 3 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Heat the oil in a deep pan over medium heat and fry the chorizo and pancetta for 5 minutes until the fat runs orange and the edges crisp.
Add the onion and cook 4 minutes until soft, then add the garlic and paprika and stir for 30 seconds off the direct heat so the paprika does not scorch and turn bitter.
Pour in the stock with the saffron and bay leaf, scrape the base clean and bring to a simmer.
Add the beans, season lightly and simmer gently for 8 minutes, stirring only once or twice so the beans stay whole.
Crush a couple of spoonfuls of beans against the side of the pan to thicken the broth, check the seasoning, and rest 2 minutes before serving with bread.
Read all that and thought “absolutely not”?
Completely fair. Asturian Bean Stew is sitting in the Spanish kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Spanish kitchen
Small plates, long evenings, olive oil everywhere.