This recipe for fabada is a mouth-watering one-pot dish full of Spanish sausages and butter beans.
This warming winter stew is rich, hearty and packed with flavor! Its full name is Fabada Asturiana, but it shortened to fabada.
Originating in Asturias - a northern region of Spain - its key component is beans, although the types of beans used tend to vary from one recipe to another.
Regardless of their type, though, the beans are referred to as 'fabes', explaining how the dish gets its name! .
Interesting fact: Fabada is one of the very few Spanish dishes that does not contain any olive oil!
How to Serve Fabada
Fabada is the ultimate comfort food!
Often consumed during the winter months, this dish is usually eaten as the largest meal of the day, accompanied by a thick slice of crusty bread smothered with butter.
Traditionally, it is served around lunchtime alongside Asturian cider or a warming glass of red wine.
Variations of Fabada
Whilst fabes de la granja, translating to beans of the farm, are the traditional beans to use, any white beans that hold their shape during the cooking process will suffice.
You will also find that some recipes call for the addition of extra ingredients like black pudding, onions, saffron or paprika.
All of these are completely optional, but can enhance the flavor of the dish.
If you choose to include black pudding, only do so towards the end of the cooking process - otherwise it may break apart.
What is Morcilla?
It has a rich flavor, is incredibly satisfying and has quite a story behind how and why it is produced!
In Spain, families get together to celebrate rituals in which they sacrifice hogs to make chorizo, morcilla and jamon.
During the sacrifice, blood is taken from the hog and is used to help prepare morcilla. In fact, morcilla is the first thing that is prepared once the hog has been slaughtered.
The meat is ground and combined with the blood, seasonings and spices, chopped onions and a filler.
The mixture is then piped into a casing and shaped into sausages, which are then parboiled so that the blood coagulates. Finally they are hung to cure.
What Is the Difference Between Morcilla and Chorizo?
This recipe also calls for chorizo, which is similar to morcilla. However there are a few differences between the two.
Morcilla is made with hog’s blood, whereas chorizo is not - a difference that completely changes the taste, texture and look of the sausage.
Chorizo is also cured for a much longer period of time than morcilla. This means that chorizo can be eaten without cooking.
To the contrary, morcilla must be cooked before use, as it is only partially cured.
This is a robust and warming dish, just perfect for a chilly winter's evening!
And if you're looking for more hearty meals made with chorizo, why not try this Southwest Chorizo Soup too?