Growing up, we were fed a lot of Spanish dishes at home. Not so much the tapas, but the hearty bean stews such as Lentejas, Pote Gallego, and one of my favorites, Fabada Asturiana. I think because all dishes are one-pot, and cover a lot of the food groups, they make a great option for family meals. To someone who isn’t too kitchen savvy, a dish like Fabada might seem a little complicated to take on, but don’t be intimidated. Though it can be complex, I do a simplified version and all ingredients are always readily available in our local supermarkets.
1 package dry white beans OR 2 cans white beans
1 pork cube
2 bay leaves
1 can chorizo bilbao, sliced with oil reserved
1 tablespoon olive oil
sliced ham (optional)
chopped cooked bacon (optional)
1 onion, chopped
4 cloves garlic, chopped
1 bunch pechay, roughly chopped (optional)
Salt & Pepper
- If you are using dry beans, rinse beans. If you are using canned beans, drain beans
- Fill a large pot with 2-3 cups of water and dissolve pork cube over medium heat
- Once boiling, add white beans and bay leaves and let simmer over low heat until soft and broth thickens
- While beans are cooking, prepare your remaining ingredients – In a shallow pan, sauté onions and garlic in olive oil over medium heat
- Add chorizo oil from the can and let onion and garlic continue to soften
- Season with Paprika, salt and pepper
- Add chorizo, ham, and bacon to pan and immediately remove from heat once coated with onions and garlic to avoid over cooking
- Once beans are ready with a thickened soup, add mixture from the pan, combine, and bring to a boil
- Add pechay a few minutes before serving, and stir
- Remove bay leaves and serve hot
* I like using dry beans because I prefer making things from scratch. But canned beans work just fine as well. Using canned beans will definitely speed up the cooking process, whereas using dry beans will let you control the flavor more.
* ham and bacon are optional – both add a different layer of flavor to the dish. It really depends on your personal preference. For this recipe, I used ham. But other times I use bacon. That being said, there are so many options out there – many different types of chorizos and jamons to choose from too.
* A traditional Fabada Asturiana doesn’t contain vegetables, but I always like to add a bit of greens to whatever dish I can, especially when I am making it for my family. Another vegetable that could work well is diced carrots.