Fabada Recipe – Eats Now

Name: Fabada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried fava beans, soaked overnight in water to cover (large white Asturian beans, or substitute other large white beans); 2 tablespoons extra virgin olive oil; 1 pinch saffron thread; 1/2 tablespoon spanish smoked paprika (pimenton); 8 garlic cloves; 1/2 smoked ham hock; 1/2 lb thick slab bacon; 1/2 lb spanish chorizo; 1/2 lb blood sausage (morcilla was used in the original); 1 small onion, halved

Servings: persons

1 lb dried fava beans, soaked overnight in water to cover (large white Asturian beans, or substitute other large white beans)
2 tablespoons extra virgin olive oil
1 pinch saffron thread
1/2 tablespoon spanish smoked paprika (pimenton)
8 garlic cloves
1/2 smoked ham hock
1/2 lb thick slab bacon
1/2 lb spanish chorizo
1/2 lb blood sausage (morcilla was used in the original)
1 small onion, halved

1
Drain the beans. Put them in a large pot, add water to cover by 2 inches, and bring to a boil. Skim off any foam, lower the heat to a simmer, and add the olive oil, saffron, pimenton, garlic, ham hock, and bacon. Simmer for 1 hour, adding more water as necessary to keep the beans covered.
2
Add the chorizo, morcilla, and onion and simmer for another 2 hours, or until the beans are very soft; add water as necessary to keep the beans and meats covered. Remove from the heat, remove the meats, and let cool slightly. Remove the meat from the ham hock and shred it into bite-sized pieces. Cut the bacon into 1-inch chunks and cut the sausages into thick slices. Discard the garlic and onion, ladle the beans into bowls, and nestle the various meats in the beans.

847

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb dried fava beans, soaked overnight in water to cover (large white Asturian beans, or substitute other large white beans), 2 tablespoons extra virgin olive oil, 1 pinch saffron thread, 1/2 tablespoon spanish smoked paprika (pimenton), and more.

Yes, Fabada falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fabada

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