Fabada is a traditional Spanish bean stew made with chorizo and slabs of bacon. Making it from scratch can mean two days of work. Here’s a shortcut version so that you can have it in a flash on a weekend when you just want to relax.Serves 4 Prep Time 10 minutes Cooking Time 20 minutes
olive oil1 big white onion5 to 6 cloves garlic, chopped finely 1 bay leaf100 grams bacon, chopped into one-inch pieces150 grams chorizo Bilbao or any Spanish-style chorizo, sliced into half-inch pieces2 400-gram cans white beans, one can rained but juices reservedsalt and pepper to taste
1 Heat olive oil in a saucepan. Once the oil is hot, add onions, garlic, and bay leaf. Sauté until onions are soft and translucent.2 Add bacon and cook until fat is rendered and sides are starting to curl, but not crisp.3 Add chorizo and cook until the lovely orange oil is released and chorizo is almost done.4 Add one can of beans with its liquid and one can of drained beans. Stir and bring to a simmer. If the mixture looks too dry, add some of the reserved bean liquid. Taste and season with salt and pepper. Tip: If you have Pimenton de la Vera (a Spanish smoked paprika), add about 1/4 teaspoon or so to the pot when you add the beans—it will give the flavor an extra Spanish oomph!
Photography by David Hanson | Recipe and text Johanna de Larrazabal Blanco of 80breakfasts.blogspot.com | Styling by Paulyn Chang-Afable
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