Fabada Asturiana Recipes

Steps:

• Cover beans with ample hot water and allow to stand overnight.
• Fill a Dutch oven 1/2 full with water and bring to a boil over high heat. Add salt pork, and allow to boil for 5 minutes, then remove. Pour out water.
• Drain water from beans and place them into Dutch oven. Pour in 10 cups of water, then bring to a boil over high heat. Boil for 15 minutes, skimming and discarding the foam that forms on top. Stir in saffron, salt pork, and diced ham; simmer for 5 minutes. Add the chorizo and morcilla sausages, and cook for 5 minutes more. Skim any foam that forms on top.
• Reduce heat to low, add bay leaf, cover, and simmer until the beans are tender, 2 to 3 hours, adding water if needed to keep beans moist. Allow beans to stand for 20 minutes off of the heat before serving.

Steps:

• In an 8-quart stockpot, saute onion and peppers in heated olive oil to release flavor, about 3-4 minutes.
• Add in mashed garlic and chopped bacon during the last couple of minutes; stir constantly to prevent garlic from burning.
• Add 3 cans of butter beans, including the liquid.
• Add in chicken stock, sherry, and ham chunks; stir in Bijol powder.
• Take the remaining can of butter beans, mash them, and stir into the pot.
• Simmer on low for about 1 hour, stirring occasionally.
• Add in chunks of morcilla or chorizo as desired, during the last 20 minutes of simmering.
• Add masa flour mixed with water to thicken, stirring constantly.
• Stir in the milk, bring almost to a boil, remove from heat and serve.