Sunday, September 11, 2011

White Bean Stew

I didn't want to call this a Fabada Asturiana because I lacked so many of the ingredients. To start with I didn't have fava beans! To make it more authentic, add Morcilla and pork belly to the ingredients below.

Ingredients I used

1 lb white beans,
2 Spanish Chorizo links,
1 Chunk of ham (sorry for the approximation)
2 tbsp olive oil
1 big onion, chopped
4 garlic cloves, minced
1 bay leaf,
1 teaspoon of red sweet paprika

Soak the beans overnight (cover with enough water to double the height of the beans)

Rinse the beans and place in a pot covered once again with water to double the height. Bring to a boil. Add the chorizo, ham, onions, garlic, bay leaf and olive oil. Add the paprika. I added salt at the end since the ham and chorizo are salty. Turn the heat to medium low and let it simmer for 3 to 4 hours. If the heat is too high you lose too much liquid and have to add water as needed. The beans should be tender. I left mine more watery or soup-like, but you can let it reduce further.


  1. If you open up a cantina let me know. This looks delicious.

  2. Yum a nice bowl of of that with some bread or rice :) those Chorizo's you got look awesome :) I <3 eating beans like that (the way you prepared em)

    My mom is a fan of stewing beans with just garlic and onion, (just how you did here
    ) and sometimes when she's in a mood for a "complete meal" like you did here she likes adding any meat she has on hand, likes to add a touch of cumin or smoked paprika often times to.

    About the Fabada unfortunately for me my grandma never made Fabada I haven't either (I don't have Faba beans either and well my family doesn't eat Morcilla so I'm out of luck) However I grew up around and do make plenty of "Potaje de Frijoles Blancos" or "Potaje de Alubias Blancas" I cook white beans with chunks of beef or pork, sometimes a bone (beef or pork or leftover ham bone), when tender add a sofrito w/ chorizo, and season with salt, cumin, and throw some bijol for color with chunks of calabaza and potatoes and cook for awhile longer:)

    A small suggestion try to get ahold of "Pimenton de la Vera" or sweet SMOKED spanish paprika. McCormick makes a passable one I've seen at Costco, it will change your life and your Spanish cooking. It's what gives Spanish chorizo that special taste, and alot of other Spanish dishes you'll notice the difference. I discovered it 3 years ago it changed my life LOL. I loved and still love Spanish Chorizo for it's flavor and stuff and never realized it was that glorious powder that made it so amazing LOL.

  3. Nathan, can you believe I just saw this post today! Guess I had something wrong with my settings and I wasn't receiving email notifications of comments. Anyway, thanks for always showing up. I'll look into Pimenton de la Vera online. :)