FABADA ASTURIANA

A rich dish with saffron as a key ingredient that you can taste even up against the strong flavours of chorizo and morcilla. This recipe benefits from very long slow cooking and even improves after a night in the fridge, so it's perfect to make the day before you need it. Just reheat very gently to serve.

READY IN

3-4 hours

COOKING TIME

3-4 hours

PREP TIME

SERVES

serves 8

ingredients

400g dried faba beans or dried judión beans

IN STOCK

150g panceta, in a single piece

IN STOCK

1 lightly smoked cooking chorizos

IN STOCK

1 smoked Asturian morcillas, or half a hoop of lightly cured ibérico morcilla

IN STOCK

1/2 head of garlic

1 bay leaf

1/2 dried red guindilla pepper

2 strands of saffron

IN STOCK

sea salt, to taste

METHOD

Remember to soak your beans overnight before beginning the recipe. More information on how to soak and cook beans to perfection here: https://brindisa.com/pages/spanish-heirloom-beans
Drain the beans and put them into a casserole with all the ingredients except the saffron and salt. Cover with fresh cold water and bring to the boil. Skim off any foam that comes to the surface, then turn down the heat. If possible, place a diffuser under the casserole, as from now on the dish shouldn't be stirred at all, since moving the beans around will break them up as well as the morcilla. The skins cook as one and are as one when you eat.
Cook very gently - just the occasional bubble breaking the surface will be enough.
The cooking time will depend on the age and quality of the dried beans you use, so it is a good idea to try a bean after the first hour and at regular intervals to assess how long to cook for. Ideally, if you keep the cooking really slow and gentle, it should be 3-4 hours.
About 15 minutes before the beans are ready, lightly toast the saffron in a small dry pan and add to the casserole. The panceta and chorizo will add salt, but taste just before serving and add a little more if necessary.