Quick Spanish Fabada Recipe - Delicious White Bean & Chorizo Stew

Ingredients

• White beans

  Mature seeds, raw

  2 cup or 404g

• Pork and beef chorizo

  8 oz or 227g

• Blood sausage

  4 oz or 113g

• Pork belly

  Fresh, raw

  4 oz or 113g

• Carrots

  Raw

  1 large or 72g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Onions

  Raw

  1 small or 70g

• Bay

  Castella

  100g

• Garlic

  Raw

  1 cloves, minced or 3g

• Water

  Plain, clean water

  2 ½ cup or 592g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Peel and dice the onion, potato, and carrot.
2. If using completely fresh meats (ideally you can find the semi-cured ones we use here in Spain), you'll have to sea them on all sides.
3. If using the semi-cured meats, poke the sausages with a fork so that the casing doesn't burst once cooking.
4. Put the meats and vegetables into a large pot, along with the smashed garlic clove and bay leaf.
5. Cover the ingredients with water (or stock) and bring to a boil.
6. Lower the heat to a rapid simmer, and cook for about 15 minutes, until the vegetables are tender.
7. Drain and rinse the beans in a strainer and reserve (don't add yet).
8. Take out the meats and put on a plate. Discard the garlic clove and bay leaf.
9. Blend the vegetables and broth to create a thick soup. Season with salt if necessary.
10. Cut up the meats into bite-sized chunks and add them back to the broth.
11. Add the beans and cook everything together over a slow heat for about five minutes.
12. Enjoy immediately, or serve later for even more flavor!
13. Source: spanishsabores.com/quick-spanish-fabada-recipe-delicious-white-bean-chorizo-stew/