Fabada Asturiana
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 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
Instructions
  1. If using dry beans, soak the night before. If using canned beans, rinse first.
  2. If using ham hock, cook the night before in a crock pot. Pick the meat and save the broth.
  3. Lightly sauté the onions and garlic in olive oil in a heavy duty pot.
  4. Lightly brown the linguica and add to onions/garlic.
  5. Add Pimentón or smoked paprika to the linguica/onion/garlic mix.
  6. Add broth, bay leaves and drained white beans to the mixture and simmer on low about 1 hour until beans are al dente.
  7. Serve with crusty French bread.
Recipe by Liz's Kitchen at https://www.lizbokisch.com/fabada-asturiana