- 1 cup dry haricot (navy) beans
- 1 slice raw ham
- 4 oz salt pork or fat bacon, in one chunk
- 6 cloves garlic, chopped
- 1 onion, quartered
- 1 bay leaf
- 3 chorizo sausages
- 1 small rump roast or several small pork ribs (optional)
- pinch of saffron threads
- 1 Tbsp Spanish sweet paprika
- salt to taste
This Asturian Bean and Sausage Casserole recipes makes 6 servings.
Pour beans into a large pot or bowl and cover with cold water. Soak the beans, ham and bacon overnight.
The next day, drain water from beans. Place beans in a large pot of cold water with the garlic, onion and bay leaf. Place on stove and turn on high. When the water comes to a boil, add all the other ingredients.
Cover the pot half-way and simmer for 2.5 to 3 hours, cooking until the beans are tender. After approximately 1.5 hours, add the saffron threads and paprika.
Taste the fabada and add salt if necessary. Because sausage and bacon are salty, you may not need to add any salt.
Cut the sausage, bacon and roast into serving-size pieces. Serve in soup bowls with bread.
