Fabada Asturiana
Total time
Author: Liz Bokisch
Serves: 6-8
- 1 onion finely chopped
- 5 garlic cloves (pressed or chopped)
- 1 TBSP Spanish Smoked Paprika (Pimentón de la Vera)
- 2 15 oz cans white beans (or even better, soak your own the night before)
- 2-3 bay leaves
- 2 cups chicken broth
- 1 cup smoked ham hock broth
- ½ lb Lockeford sausage Linguicia (can substitute Spanish chorizo)
- 1 smoked ham hock (pre-cooked and picked-saving broth)-optional
- If using dry beans, soak the night before. If using canned beans, rinse first.
- If using ham hock, cook the night before in a crock pot. Pick the meat and save the broth.
- Lightly sauté the onions and garlic in olive oil in a heavy duty pot.
- Lightly brown the linguica and add to onions/garlic.
- Add Pimentón or smoked paprika to the linguica/onion/garlic mix.
- Add broth, bay leaves and drained white beans to the mixture and simmer on low about 1 hour until beans are al dente.
- Serve with crusty French bread.
Recipe by Liz's Kitchen at https://www.lizbokisch.com/fabada-asturiana
3.5.3251