Have you ever tried Asturian Fabada? If you haven’t, now is the time. This recipe was taken from @holacom magazine, and it worked perfectly well. Just as a warning: your house will smell like chorizo if done well! Enjoy!
1 kg. Fabes (White Beans, we really encourage you to find the right ones in Spanish products stores)
50 gr. Smoked Pork Belly
1 Asturian Chorizo
1 Asturian Morcilla (blood pudding)
35 gr. Butter
1 L. Beef Stock
60 ml. Olive Oil
30 gr. Onion, chopped
2 gr. Paprika
1. Place fabes in a deep pot with plenty of water and add the pork belly, chorizo and morcilla (previously washed).
2. Add the butter and half of the olive oil.
3. Turn the heat on and boil for 20 minutes.
4. In a separate pot, add the olive oil and onion and cook until soften. Add paprika, saffron and salt. Add to the fabes and lower heat. Cook for 20 more minutes or until soft and creamy.