Today we propose a journey to the cuisine of northern Spain, to make one of its most typical stews, fabada. The way of cooking this dish is simple. However, it is important to remove salt from the meats well and monitor the cooking time and intensity. Take note of all the ingredients and let’s cook!
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strip of pork belly
piece of pork shoulder
clove of garlic
Extra Virgin Olive Oil
threads of saffron
The night before, leave the beans to soak in cold water. The next day, put them in a casserole dish covered with cold water and heat them. When they start to boil, remove the foam.
Next, add the sausage, meat, onion, garlic and olive oil. When boiling again, lower the heat, boiling slowly and ensuring the sausages are always covered with water so as not to break. As they dry out while they cook, add small amounts of cold water to stop the boiling and so that they continue to cook slowly.
Toast the threads of saffron and add to the mixture. Salt to taste and cook until the beans are tender.
Finally, turn off the heat, leaving the beans to rest for a good time before serving.
Remove the sausage and meat and cut them into pieces to serve as a garnish with the beans.
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