Fabada 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:

• *Soak beans overnight. Make sure they are fully covered in water.*.
• Cut ham into 1" cubes.
• Add ham, except 2 pieces of ham, and 6 chorizo into pot of water.
• Bring to boil and then reduce heat.
• Drain beans.
• Pour olive oil and onions in pot with beans and stir over medium high heat.
• Add 2 chorizos and 2 pieces of ham.
• Add water just to cover the beans. Let it boil then reduce heat to medium low- low.
• Stir in saffron.
• Cover pot, but not tightly.
• Cook for 2 - 2 1/2 hours or until beans are soft.
• Check often to ensure water is still covering beans. When the water level is too low, add the water from the pot of meats.
• Stir pot of beans with a wooden spoon occasionally.
• Check taste and salt and butter as desired.
• Drain pot of meats and then serve fabada with the meats.
• Enjoy!

Steps:

• Rinse the beans and place them in a large pot with a lid; add water to cover by an inch. Bring to a boil over high heat, skimming off any foam that rises to the top.
• Add the olive oil, saffron, garlic, salt pork, and ham hock and stir. Partially cover, bring back to a boil, then reduce the heat and simmer for about an hour, adding water if the mixture threatens to dry out.
• Add the chorizo, morcilla, and onion to the pot and let it simmer for another 60 to 90 minutes, until the beans are quite soft (some may have split at this point, which is fine and will help thicken the stew). Again, add water, a little at a time, if necessary.
• Remove the pot from the heat, discard the onion and garlic, and transfer the meat to a cutting board. Pull the meat from the ham hock off the bone and slice the sausages and salt pork. You can serve the stew at this point or let it rest for hours or even a couple of days. Serve the beans warm in deep soup bowls with a few slices of each of the meats nestled into them.

Steps:

• 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, pimentón, garlic, ham hock, and bacon. Simmer for 1 hour, adding more water as necessary to keep the beans covered.
• 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.