Fabada

Serves 6

6477

Fabada

Save Recipe

Print Recipe

Ingredients

• 400 g/14 oz haricot beans (fabes)
• 300 g/10.5 oz pork shoulder
• 100 g/4 oz fat bacon, in one chunk
• 2 black puddings (morcilla)
• 2 chorizo sausages
• Water
• 3 cloves of garlic, chopped
• 1 onion, chopped
• 1 bay leaf
• 1 pinch of saffron threads
• ½ tbsp sweet paprika
• Salt to taste

Instructions

1. Put the beans in a bowl and cover with cold water. Soak overnight. Put the pork shoulder and bacon in another bowl with water. Soak overnight, changing the water once.
2. Before cooking, wash the black pudding and the chorizo sausages. Puncture each sausage several times with a fork.
3. Drain water from beans and place in a large pot. Fill with water to cover the ¾ of the pot and heat. Peel the garlic and onion and add to the pot. Add the bay leaf as well. Bring to boil. Remove any scum or fat with a skimming spoon.
4. When it is boiling, add the bacon, pork, black pudding and chorizo. Put the lid on and simmer for 2-3 hours, until the beans are tender. Stir occasionally. After approximately 1.5 hours, add the saffron and paprika.
5. Taste the fabada and season if necessary.
6. When the beans are tender, remove from heat and leave to stand for half an hour.
7. Cut the black pudding, chorizo, pork shoulder and bacon into pieces and place back on the pot. Serve hot.