Today I am attempting to introduce a little of Spain into my house by cooking a traditional fabada. Fabada is probably the second most famous Spanish dish after Paella, and I was taught by my ex amigos mama – the scariest women I have ever met.
She was however a fantastic cook and I will forever be greatful for giving me this recipe. It is wonderful served on the day, but I do find that a second portion warmed up the following day has a wonderful depth of flavour.
Ingredients : 4/6 people
550g Dried White Beans [Fabas]
2 Onions, chopped
4 Garlic cloves, crushed
125g grainy salted bacon
125g Jamon Serrano [ham], chopped
2tbsp Olive Oil
3tbsp Tomato Paste
1 tbsp Paprika
1 Bay Leaf
Salt and Pepper
A pinch of saffron
275g Chorizo Sausage
25g Mocillas [Spanish blood sausage]
Instructions:
Soak the fabes overnight in lots of cold water. No salt!
Drain the beans and rinse well. Place in a large saucepan, cover with cold water and bring this to a boil. Remove from heat, and drain again. Set aside.
Heat the olive oil in a large saucepan or flameproof casserole with the onions and garlic. Saute the onions until transparent. Stir in the tomato paste and paprika then add the drained beans, bacon, ham, and bay leaf. Season with pepper and add 1litre of water.
Bring to a boil, reduce heat to low, cover, and simmer of 1 1/2 hours. Periodically skim any scum from the surface.
After the cooking time, add the saffron, chorizons and morcillas and adjust the seasonings, adding salt and more pepper if required. Continue to cook for a further 30 minutes adding a little more water if necessary.
Serve hot.