Prep Time: 10 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 40 minutes
- 1 lb. dry lima beans
- 1 1/2 lbs. pork loin “country style” ribs
- 1 yellow onion, chopped
- virgin olive oil
- 4 cloves garlic, whole
- 1 bay leaf
- 6-7 oz. chorizo sausage, sliced
- 1 Tbsp spanish sweet paprika
- salt to taste
This Simple Asturian Fabada Recipe makes 6 servings.
Quick “Soak” Method for Beans
Instead of soaking the beans overnight before cooking, try this method: Pour beans into a large pot or bowl and cover with cold water. Turn burner on high until the water comes to a boil. Boil for 1 minute and then turn off burner. Cover and let beans sit in the water for one hour.
Chop the onion into approximately 1/4-inch pieces. Cut pork into large pieces – about 2-inch squares.
Cover the bottom of a large pot with olive oil and heat on medium. When hot, add chopped onions, garlic and pork. Sauté until onions are transparent. Remove from heat.
Drain water from the beans. Place beans in the large pot with sautéed onions and pork. Add water to cover. Add the bay leaf, sliced chorizo and Spanish paprika. Place on stove and turn on high. When the water comes to a boil, reduce to medium. Water should be at a low boil. Simmer until meat is tender. This takes approximately 1 1/2 hours.
Taste and adjust salt if necessary. Serve in soup bowls with bread.