Fabada Asturiana Stew

Instructions

1. Step 1

   Put the beans in a large bowl and cover them with the soaking portion of the water. Soak at room temperature for 12 hours.

   Timer: 720 min (fixed)

   Ingredients used: 2000.0 ml Water, 500.0 gr White Bean

   Cookware: large bowl

2. Step 2

   Drain the soaked beans and rinse them gently under cool running water.

   Cookware: colander

3. Step 3

   Transfer the soaked beans to a large pot. Add the remaining water, chorizo, pork belly, onion, garlic, and bay leaves.

   Ingredients used: 2.0 piece Bay Leaf, 250.0 gr Chorizo, 9.0 gr Garlic, 1.0 piece Onion, 250.0 gr Pork Belly, 1500.0 ml Water

   Cookware: large pot

4. Step 4

   Bring the pot gradually to a gentle boil over medium heat. Skim off the foam and excess surface fat with a ladle.

   Timer: 15 min (fixed)

   Cookware: ladle, large pot

5. Step 5

   Reduce to low heat, partially cover, and simmer gently until the beans are nearly tender.

   Timer: 90 min (fixed)

   Cookware: large pot

6. Step 6

   Mix a ladleful of hot broth with the smoked paprika and saffron, then return this seasoned broth to the pot.

   Timer: 5 min (fixed)

   Ingredients used: 0.15 gr Saffron, 3.0 gr Smoked Paprika

   Cookware: ladle, large pot

7. Step 7

   Add the blood sausage and continue simmering over low heat until the beans are fully tender and creamy, and all sausages reach 74°C internally.

   Timer: 45 min (fixed)

   Ingredients used: 200.0 gr Sausage

   Cookware: large pot

8. Step 8

   Add the salt and simmer until the broth lightly coats the beans. Remove the pot from the heat and discard the bay leaves.

   Timer: 10 min (fixed)

   Ingredients used: 3.0 gr Salt

   Cookware: ladle, large pot

9. Step 9

   Lift out the chorizo, blood sausage, and pork belly with tongs. Cut them into serving portions, return them to the stew, and rest the covered pot before serving.

   Timer: 15 min (fixed)

   Cookware: Chef Knife, cutting board, large pot, tongs