Fabada is the traditional stew of Asturian cuisine made with white beans, chorizo, and a mix of loin and blood sausage. It is served as a main dish at lunch since it can be a bit heavy.
The day before, soak the beans in water. The next day, drain and cook in a pressure cooker without salt.
Fry the onion in olive oil and add the grated garlic, roasted tomato, peeled and chopped. Cook until the flavors are combined.
In a different pot, fry the meats in pieces in a little olive oil. Add the sausages, sliced blood sausages, bacon, and serrano ham. Let cook for 5 minutes and add to the tomato and onion mixture.
Add the beans and ham bones to the pot and season with salt and pepper. Let cook for 20 minutes on low heat and allow to thicken. Serve hot.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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