Main course

Fabada Asturiana

A dish that slowly simmers large white fabes with chorizo, morcilla, and salt pork in a thick broth without breaking the beans.

What you’ll need

• Dried fabes beans: 600 g
• Chorizo: 300 g
• Morcilla blood sausage: 250 g
• Salt pork belly: 300 g
• Yellow onion: 200 g
• Garlic: 3 cloves
• Bay leaf: 2 pieces
• Saffron threads: 0.2 g
• Sweet paprika: 4 g
• Cold water: 2700 ml
• Salt: 5 g
• Soaking water: 2000 ml

How to make it

1. Sort and rinse the fabes and soak them in cold water in the refrigerator for 8-12 hours. Soak the salt pork separately if necessary, then rinse everything.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.