Yesterday we wrote about fabada Asturiana as a way to prepare for today's Spain-Germany soccer game. If you didn't start then, maybe you can celebrate la victoria with fabada. It's a traditional Spanish stew that requires time, patience, lots of meat, and a hearty appetite. Slowly cooked overnight, the flavors of the meat and starchiness of the beans give the dish a richness in both taste and texture. We don't all have the time or the ingredients for the authentic version, so here is an adaptation of a simplified fabada recipe that is not the real thing but will still give you a taste of Spain.
1 lb dry lima beans
1 1/2 lb pork loin "country-style" ribs
1 yellow onion, chopped
virgin olive oil
4 cloves garlic, whole
1 bay leaf
6-7 oz chorizo sausage, sliced
1 Tbsp Spanish sweet paprika
salt to taste
Instead of soaking the beans overnight before cooking, put them in a pot and cover with cold water. Heat on high until the water boils. Let boil for about five minutes and then turn the burner off. Let the beans sit in the water for at least an hour.
Dice the onion and cut the pork into two-inch pieces.
Add some olive oil to cover the bottom of a large sauté pan. Add garlic cloves, onion, and pork. Sauté on medium heat for approximately ten minutes or until onions are transparent. Take off the burner and set aside.
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Drain beans and add them to a large casserole with the onion and pork mixture. Add the chorizo, bay leaf, and Spanish paprika. Add enough water to cover everything; then cover with lid. Turn burner to high and bring the water to a boil. Let boil for about five minutes, keeping an eye on it so it doesn't overflow. After five minutes, lower to medium so the water is at a low boil. Let boil for about two hours or until the beans and meat are tender.
Add salt to taste, and serve in bowls with bread and your favorite bottle of Rioja.