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About this recipe: A traditional Spanish bean and ham dish, from the Asturias region.

Mary Beth

Serves: 8 

  • 450g dried Asturian fabada beans or dried broad beans
  • 125g salt pork
  • 2.3L water
  • 1/2 teaspoon crushed saffron threads
  • 225g serrano ham, cut into 6mm cubes
  • 225g Spanish chorizo sausage, casing removed, sliced 1cm thick
  • 225g morcilla sausage or blood sausage, sliced 1cm thick
  • 1 bay leaf

Prep:15min  ›  Cook:2hr30min  ›  Extra time:8hr20min  ›  Ready in:11hr5min 

  1. Cover beans with ample hot water and allow to stand overnight.
  2. Fill a casserole 1/2 full with water and bring to the boil over high heat. Add salt pork, and allow to boil for 5 minutes, then remove. Pour out water.
  3. Drain water from beans and place them into casserole. Pour in 2.3L of water, then bring to the 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.
  4. Reduce 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.

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