Fabada

On Wednesday I made fabada, a Spanish bean and sausage stew.

When I was planning the menus this week I was going through the pantry and freezer to see what was languishing. We had an abundance of dried beans, chorizo, pork shoulder, pancetta, and salt-cured ham. I googled pork and bean stew and immediately came across fabada.

Fabada, like cassoulet, is made all over and every region claims theirs is the only authentic recipe. When you look at all these recipes though the common thread is cured pork products, paprika, and beans. Therefore I offer to you, Chuck’s authentic

Cleaning Out the Pantry Hoosier-Style Fabada

1/2 pound dry canary beans. (any bean will do and authentic fabada calls for dried favas)
1/4 pound Spanish chorizo, cut into 3/8th’s inch slices
2 slices home cured pancetta (about 2 ounces) cut into large dice
2 ounces home cured ham, cut into large dice
1 carrot chopped into medium dice
1 small onion chopped into medium dice
2 cloves of garlic, crushed
1/4 tsp paprika
pinch of saffron
1 pint stock (I had some really rich pork stock, but any stock will do)
1 bay leaf
1 pound cooked pork shoulder, cut into bite sized pieces

The day before cover the beans with water and let soak overnight.

The next day put a couple tablespoons of olive oil in a dutch oven and toss in the pancetta on medium heat. Cook until it renders the fat and is lightly browned.

Toss in the chorizo and ham. Cook until the chorizo has given up some fat and is softening.

Add the onion, carrot, and garlic. Cook until they’re getting soft

Add the paprika and saffron. If you don’t have saffron, don’t worry about it.

Add stock, the pork shoulder, and a bay leaf.

Crank the heat until it comes to a boil, then cover and lower to a simmer and cook for a couple of hours, until the beans are tender. Check it every now and then and add water if it’s getting dry.

Add salt and pepper to taste.

Mine came out with the broth a dark, dark red, redolent with the salty smoky goodness of cured meat.

Undoubtedly not good for you, but oh so rich, hearty, and tasty.