Spanish Fava Bean and Pork Stew (Fabada Asturiana)

Spanish Fava Bean and Pork Stew Fabada AsturianaThis hearty traditional stew from the region of Asturias in Spain uses simple ingredients from the countryside – fava beans, pork, Spanish smoked pimentón (paprika) and Spanish saffron. The creamy beans pick up lots of smoky savory flavor from the Aneto Chicken Broth, traditional smoked Rey del la Vera Pimentón, and of course the rich ham hock, bacon and sausages. This recipe only uses a few ingredients and involves very little prep time. Perfect for a Saturday afternoon when you’re expecting dinner guests.

Spanish Fava Bean and Pork Stew Fabada Asturiana
Spanish Fava Bean and Pork Stew (Fabada Asturiana)
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Servings
6 people
Servings
6 people
Spanish Fava Bean and Pork Stew Fabada Asturiana
Spanish Fava Bean and Pork Stew (Fabada Asturiana)
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
Servings: people
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Instructions
  1. Drain the soaking water from the beans, and put into a large pot with the ham hock, pimenton, saffron, broth and water. Bring to a boil, turn down the heat, cover and cook for one hour, or until beans are semi-soft.
  2. Puncture the casings 2-3 times on the sausages and add along with slab bacon to the pot. Cook for another hour, until beans are soft and the fat has rendered from the hock and bacon.
  3. Remove ham hock and bacon, shredding the remaining meat. Slice the sausages into rounds and add back to pot and serve.
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