Pork and Beans Asturian Style

Name: Pork and Beans Asturian Style (Fabada)
Yield: Makes 6 servings
Cuisine: Spanish
Ingredients: 1 pound fabes (large white beans from Asturias) or other dried large white beans, soaked overnight in water to cover (or boiled for 2 minutes and soaked for 2 hours) and drained; Pinch of saffron threads; 3 tablespoons extra virgin olive oil; 1 pound fabes (large white beans from Asturias) or other dried large white beans, soaked overnight in water to cover (or boiled for 2 minutes and soaked for 2 hours) and drained; 1 pound fabes (large white beans from Asturias) or other dried large white beans, soaked overnight in water to cover (or boiled for 2 minutes and soaked for 2 hours) and drained; ½ pound salt pork, pancetta, or slab bacon, in one piece; ½ pound salt pork, pancetta, or slab bacon, in one piece; ½ pound salt pork, pancetta, or slab bacon, in one piece; 1 head of garlic, cut in half through its equator; 2 morcilla (Spanish blood sausages) or another ½ pound chorizo; 2 morcilla (Spanish blood sausages) or another ½ pound chorizo; ½ pound dried (Spanish) chorizo; 1 smoked ham hock, in one piece, about 1 pound; 1 onion, peeled; 2 morcilla (Spanish blood sausages) or another ½ pound chorizo

Fabada

Preparation info

Makes
6
servings

Difficulty
Complex

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Some Spaniards, like my friend Jose Andres, a chef based in Washington, D.C., who taught me this recipe, can talk until they’re blue in the face about fabada, the famous pork and bean stew they say is “the grandfather of the French cassoulet.” They will remind you to use only real fabes (dried beans you can find only at gourmet stores or specialty Web sites and that cost up to $20 a pound), tell you that

Ingredients

Europe
Americas
Spain
United States
D.C
Washington
Main course
Mediterranean

Ingredients

Method