World Kitchen: Fabada Asturiana
25th Jul 2022 Recipes
Monika Linton, a chef and founder of Brindisa, introduces us to a hearty taste of Spain, with this sumptuous white bean stew with chorizo and black pudding…
This is quite a rich, heavy dish—a medieval-style stew really, not meant to be eaten late in the evening as you need several hours to digest it. The key to this is the very long, slow cooking process, and since it shouldn’t be stirred, it is a good idea to use a heat diffuser, especially if you are using a saucepan rather than a terracotta dish.
"This is a medieval-style stew, not meant to be eaten late in the evening as you need several hours to digest it"
This ensures the beans cook gently and evenly with no risk of burning. If you like, you can make this the day before you need it, as it will improve massively with a night’s keeping in the fridge. Just reheat very gently before serving.
Ingredients
Cooking time: 3-4 hours
Serves 8
- 400g dried fava
- 150g panceta, in a single piece
- 1 lightly smoked cooking chorizo sausage
- 1 smoked Asturian morcillas, or any similar black pudding sausage
- ½ head of garlic
- 1 bay leaf
- ½ dried red guindilla pepper
- 2 strands of
- sea salt to taste
Method
- 400g dried fava
- 150g panceta, in a single piece
- 1 lightly smoked cooking chorizo sausage
- 1 smoked Asturian morcillas, or any similar black pudding sausage
- ½ head of garlic
- 1 bay leaf
- ½ dried red guindilla pepper
- 2 strands of
- sea salt to taste
To discover more Spanish recipes, visit brindisa.com
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- 400g dried fava
- 150g panceta, in a single piece
- 1 lightly smoked cooking chorizo sausage
- 1 smoked Asturian morcillas, or any similar black pudding sausage
- ½ head of garlic
- 1 bay leaf
- ½ dried red guindilla pepper
- 2 strands of
- sea salt to taste
