Fabada with Chorizo

Name: Fabada with Chorizo
Total time: 4500 s
Yield: Serves 6 servings
Ingredients: 1 1/8 lbs dried large white beans (about 500 grams, such as cannellini or butter beans); 1 piece smoked pork shoulder; 2 cured Spanish blood sausages (morcilla); 3 Spanish chorizo sausages; 1 piece salt pork; 1 piece bacon; Olive oil; Sweet paprika

M.Jose @cook_1106572

Santander (Cantabria)

Fabada is a dish that every household makes their own way. It's a hearty, spoon-worthy meal that's rich and uniquely flavorful. Fabada, or fabes with chorizo, blood sausage, and bacon, is truly one of a kind!

M.Jose @cook_1106572

Santander (Cantabria)

Saved

Ingredients

75 minutes

Serves 6 servings

1 1/8 lbsdried large white beans (about 500 grams, such as cannellini or butter beans)
1 piecesmoked pork shoulder
2cured Spanish blood sausages (morcilla)
3Spanish chorizo sausages
1 piecesalt pork
1 piecebacon
Olive oil
Sweet paprika

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Steps

75 minutes

1

Soak the beans in water for 12 hours.
2

Soak the smoked pork shoulder in water, changing the water twice to remove excess salt.
3

Place the pork shoulder, bacon, salt pork, and chorizos at the bottom of a large pot.
4

Add the beans, cover with water, add salt, a splash of extra virgin olive oil, and the sweet paprika.
5

As it cooks slowly, skim off any fat that rises to the surface.
6

Add a splash of cold water whenever needed to keep the beans whole and prevent them from breaking apart.
7

The sauce should be thick when finished.