Fabada


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! 

Fabada Photo

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.

Fabada Picture

What is Morcilla?

This recipe calls for morcilla, which is a type of blood sausage found in Spain and often used in tapas dishes and stews.

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.

Fabada Image

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. 

Fabada Pic

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?

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Fabada

    8 Servings

Ingredients

  • 1 pound Chorizo Sausage, sliced into rings
  • 1 1/4 pounds Morcilla, sliced into rings
  • 1/4 pound Serrano Ham
  • 1 1/4 pounds Cannellini Beans
  • 4 ounces Red Wine
  • 2 teaspoons Paprika
  • 4 ounces Tomato Puree
  • 1 1/4 cups Chicken Stock
  • 2 cloves Garlic, sliced
  • 1 medium Red Onion, diced
  • 1 small head Cabbage, finely chopped
  • 2 tablespoons Butter

Directions

  1. Trim the fat from the serrano ham and fry it for a moment in a large pan. Set aside. Add in the olive oil and onions, reducing the heat slightly and cooking until the onions are soft. Shred the ham into large pieces and add it back to the pan.
  2. Add the paprika, wine, stock and tomato puree, bringing to a gently simmer.
  3. Once simmering, add the chorizo and beans to the pan. Put the lid on the pan and reduce the heat, simmering for a further 10 minutes.
  4. Add the morcilla, cover and cook for another 10 minutes.
  5. In a frying pan, add the butter and olive oil until foaming. Add in the cabbage, but do not shake it, leaving it for about 4 minutes. Add in the garlic and toss with the cabbage. The cabbage should be dark in color on some of the edges, so cook for a few more minutes to bring out its nuttiness.
  6. Serve topped with the sautéed cabbage and garlic, with bread on the side. 

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Cuisine:
Beans
Category:
Chorizo
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Related Recipes:
Sausage Recipes, Chorizo Recipes, Ham Recipes, Bean Recipes, Wine Recipes, Pork Recipes, Soup Recipes
Recipe Yields:
8 servings
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Published:
Author: Cyd Converse
Recipe Yields: 8 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Nutrition Facts

Servings Per Recipe 8

Amount Per Serving
Calories from Fat 354
Calories 560

% Daily Value*
68%
Total Fat 44g
83%
  Saturated Fat 17g
55%
Sodium 1310mg
3%
Total Carbohydrate 10g
3%
  Dietary Fiber 2g
  Sugars 4g
56%
Protein 28g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
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