Fabada
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Ingredients
- 4 cooking chorizos
- 4 morcilla sausages
- 250g of pork belly , sliced into thick lardons
- 1 white onion , diced
- 2 garlic cloves , sliced
- 1 sprig of rosemary
- 2 bay leaves
- 1 tsp pimentón
- 1 pinch of powdered saffron
- 600ml of vegetable stock, or water
- 400g of white beans, (one tin, drained)
- olive oil
- salt
- pepper
Method
1
Heat a splash of oil in a heavy-based pan and add the chorizo, morcilla and pork belly. Cook until you have a nice colour on the sausages and the fat has started to render from the pork belly
2
Add the onion and garlic and sauté until soft and translucent
3
Add the herbs and spices and pour over the stock. Season with salt and pepper
4
Leave to simmer for 45 minutes, then remove the lid, add the drained beans and simmer for 30 minutes more. Taste to check seasoning
5
Serve warm with crusty bread
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Fabada
