Asturian Bean and Chorizo Stew (Fabada Asturiana)
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Ingredients
- 600 g tinned butter beans, drained
- 200 g chorizo ring
- 120 g black pudding, sliced
- 200 g diced pork belly, skin removed
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp sweet smoked paprika
- 2 bay leaves
- 600 ml chicken stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 643 kcal
- Protein
- 32.4 g
- Carbohydrate
- 30.7 g
- of which sugars
- 4.2 g
- Fat
- 41.3 g
- of which saturates
- 14 g
- Fibre
- 8.3 g
- Salt
- 4.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and soften the onion and garlic for 5 minutes.
- 2
Add the pork belly and chorizo ring and cook for 5 minutes until lightly browned.
- 3
Stir in the smoked paprika, bay leaves and stock, then bring to a gentle simmer. Cover and cook for 40 minutes.
- 4
Add the butter beans and black pudding slices and simmer gently for a further 15 minutes, stirring carefully so the beans stay whole.
- 5
Lift out the chorizo ring, slice it and return to the pot. Check the pork has no pink remaining before serving in deep bowls.
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