SEARCH
More 1 Photos

Fabada Recipe

Recipe by: Mary Beth

"A traditional Spanish bean and ham dish, from the Asturias region."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook2 h 30 m
  • Ready In11 h 5 m
  • 1Cover beans with ample hot water and allow to stand overnight.
  • 2Fill a Dutch oven 1/2 full with water and bring to a boil over high heat. Add salt pork, and allow to boil for 5 minutes, then remove. Pour out water.
  • 3Drain water from beans and place them into Dutch oven. Pour in 10 cups of water, then bring to a boil over high heat. Boil for 15 minutes, skimming and discarding the foam that forms on top. Stir in saffron, salt pork, and diced ham; simmer for 5 minutes. Add the chorizo and morcilla sausages, and cook for 5 minutes more. Skim any foam that forms on top.
  • 4Reduce heat to low, add bay leaf, cover, and simmer until the beans are tender, 2 to 3 hours, adding water if needed to keep beans moist. Allow beans to stand for 20 minutes off of the heat before serving.
Ingredients
  • 8 servings
  • 603 cals
  • 1 pound dried Asturian fabada beans or dried lima beans
  • 1/4 pound salt pork
  • 10 cups water
  • 1/2 teaspoon crushed saffron threads
  • 8 ounces serrano ham, cut into 1/4-inch cubes
  • 8 ounces Spanish chorizo sausage, casing removed, sliced 1/2-inch thick
  • 8 ounces morcilla sausage or blood sausage, sliced 1/2-inch thick
  • 1 bay leaf
Nutrition

Amount per serving ( 5 total)

  • Calories:
    603
    30%
  • Fat:
    38.7
    60%
  • Carbs:
    36.8
    12%
  • Protein:
    26.5
    53%
  • Cholesterol:
    91
    30%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like