Asturian Bean and Sausage Stew (Fabada Asturiana)

Fabada Asturiana is a typical and very traditional dish from Asturias, in the north of Spain.

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Ingredients

• 1 pound dry lima beans (large white beans)
• 1 1/2 pounds pork loin “country style” ribs
• 1 yellow onion, chopped
• Extra virgin olive oil
• 4 cloves garlic, whole
• 1 bay leaf
• 6-7 ounces chorizo sausage, sliced
• 1 tablespoon spanish sweet paprika
• Salt to taste

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Directions

Quick “Soak” Method for Beans

This recipe saves time because it doesn't soak the beans overnight.
But it also doesn't use jarred beans (you could, but the results wouldn't be
the same!). Instead of soaking the beans overnight before cooking,
try this method:

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1. Pour beans into a large pot or bowl and cover with cold water.

2. Turn burner on high until the water comes to a boil. Boil for 1 minute
   and then turn off ​the burner.

3. Cover and let beans sit in the water for one hour.

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1. While the beans are sitting, chop the onion into approximately 1/4-inch pieces.
   Cut the pork into large chunks – about 2-inch squares.

2. Cover the bottom of a large pot with olive oil and heat over medium.
   When hot, add the chopped onions, garlic, ​and pork. Sauté until the onions
   are transparent (but not browned). Remove from heat.

3. Drain water from the beans. Place the beans in the large pot with the
   sautéed onions and pork. Add water to cover. Add the bay leaf, sliced
   chorizo and Spanish paprika.

4. Place back on the stove and turn on high. When the water comes to a
   boil, reduce to medium. Water should be at a low boil. Simmer until the meat
   is tender. This takes approximately 1 1/2 hours.

5. Taste the stew and adjust salt if necessary. Serve in soup bowls with crusty bread.

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This Recipe Is Published Here

bon appetit