"Fabada Asturiana" Preparation

Let pork shoulder in cold water overnight.


In a deep and big pot, fry the onion, garlic and streaky bacon in olive oil add the pork shoulder and beans, pour enough water to cover all of the ingredients, add a few saffron threads, basil, sweet paprika and pepper, wait until it reaches its boiling point then reduce to a low heat and let it cook until the ingredientes are well cooked, occasionally move the pot, but don’t use a ladle or spoon to stir the stew as not to tear up the beans, add more water when necessary.


Add the “chorizo” sausages and black pudding. Add salt and pepper to taste and let it all cook until the chorizo and black pudding are cooked.

Before serving, remove the pork shoulder and sausages from the stew, cut them into small pieces and put it all back into the pot.

 

Serves 4
Preparation time: 300 min
Difficulty: High

  • 1 jar of butter beans Plaza del Sol
    150g diced streaky bacon
    500g pork shoulder
    2 “Morcillas” (Black pudding)
    2 “Chorizos” sausages
    1 chopped garlic clove
    1 chopped onion
    Saffron threads Plaza del Sol
    Half teaspoon of sweet paprika
    Basil leaves
    2 tablespoons extra virgin olive oil 
    Salt and pepper