Asturian Bean Stew II

Fabada Asturiana

Servings: 8

Prep Time: 10 hours [PT10H]

Cook Time: 2 hours [PT2H]


2-1/4 lbs butter beans

4 smoked chorizos (pork sausages)

4 smoked blood sausages

18 oz
shoulder of pork

7 oz
salt pork

3-1//2 oz
serrano ham on the bone

1 salted pork ear or tail

1 medium onion with 3 cloves
stuck in it

2 cloves


Soak the beans in cold water to cover well for at least 10 hours (preferably overnight).

Singe the skin of the salted meats to remove any bristles. Soak the meats in warm water.

Place the beans, garlic, and onion in a large pan and cover well with water. Bring to a boil. Remove the scum. Add the other ingredients and leave to simmer for 1 to 2 hours, depending on the quality of the beans. The stew will be ready when the beans are soft to the tongue.

During cooking, the pot should be shaken occasionally by its handles, never using a spoon which might break the beans. Remove the scum occasionally and check that the beans are always covered with liquid. Add small amounts of water if necessary (always cold water).

When the dish is cooked, add salt if necessary. Leave the rest for a few minutes. Remove the meats and cut into 3-cm pieces. Arrange on a dish and serve at the same time as the stewed beans in a soup tureen.

From Restaurante Le Grillange
Recipe courtesy of Spain GourmeTour magazine

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