Name: Fabada
Yield: Serves eight
Cuisine: Spanish
Ingredients: 175 g/6 oz morcilla or black pudding (blood sausage), thickly sliced; 800 g/1¾ lb dried cannellini beans, soaked overnight (see Cook’s Tip); ground black pepper (optional); 1 bay leaf; 4 garlic cloves, chopped; 5 ml/1 tsp black peppercorns, crushed; 1 smoked gammon (smoked or cured ham) knuckle, about 675g/1½ lb, skin slashed; 15 ml/1 tbsp paprika; pinch of saffron threads (0.2g); 3 red chorizo sausages, thickly sliced; 30 ml/2 tbsp oil (optional); 500-800 g/1¼-1¾ lb belly pork, in thick slices

Preparation info

Serves
eight

Difficulty
Complex

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

This bean and sausage hotpot from the wild mountains of Asturias on the northern coast of Spain, has achieved world fame. It used to contain dried broad (fava) beans, which gave it the name, but when these old-fashioned beans were abandoned and modern fabes - white kidney beans - were adopted, it became a truly great dish. Cured sausages, a pork knuckle and belly pork lend the beans an incredible richness, which is enhanced by saffron and paprika. It is a good dish for winter evenings, serv