Pork and Bean Stew (Asturian Fabada)
Picture this: a cold, wintry evening, a cozy kitchen filled with inviting scents, and a steaming bowl of Pork and Bean Stew (Asturian Fabada) waiting to be savored. Allow me to guide you through the process of creating this comforting masterpiece that will warm your heart and satisfy your taste buds.
Equipment
- 1 large enameled cast-iron casserole
Ingredients
- 1 pound dried fava, cannellini or other large white beans, rinsed and soaked overnight, drained
- 3 quarts water
- 1 large onion, peeled
- 1 head garlic
- 1 large pinch saffron threads, crushed
- 1 tablespoon smoked paprika
- 1 pound meaty ham hock
- 1⁄2 pound Spanish chorizo, semi-dry
- 1⁄2 pound slab bacon, in 1 piece
- Salt and pepper to taste
Instructions
- Add the water, garlic, beans, onion, paprika, ham hock, bacon, and saffron to a large enameled cast-iron casserole.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour and 30 minutes until beans are tender, stirring occasionally.
- Mix in the chorizo and cook for 40–45 minutes until the mixture is thickened.
- Discard the onion and garlic. Pour the mixture into a container.
- Shred the meat from the ham hock, cut it into pieces, and return it to the stew.
- Slice the chorizo and bacon into bite-size pieces. Add to the stew and stir.
- Season with salt and pepper; serve warm.
Video
Notes
For an even more tender and flavorful pork in your stew, opt for slow-cooking. This method allows the meat to become melt-in-your-mouth tender while infusing the broth with rich, savory goodness. Patience is key, so prepare to be rewarded with a truly remarkable dish.
CTA: Share your experience with slow-cooking this stew and the mouthwatering results it yields. Your insights will inspire fellow foodies!