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
1 big white onion
5 to 6 cloves garlic, chopped finely
1 bay leaf
100 grams bacon, chopped into one-inch pieces
150 grams chorizo Bilbao or any Spanish-style chorizo, sliced into half-inch pieces
2 400-gram cans white beans, one can rained but juices reserved
salt 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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