Fabada

Ingredients

• Servings: 8
• 1 pound dried asturian fabada beans or dried lima beans
• 1/4 pound salt lamb
• 10 cups water
• 1/2 teaspoon crushed saffron threads
• 8 ounces serrano ham, cut into 1/4-inch cubes
• 8 ounces spanish chorizo sausage, casing removed, sliced 1/2-inch thick
• 8 ounces morcilla sausage or blood sausage, sliced 1/2-inch thick
• 1 bay leaf

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ready Time: 11 hrs 5 mins


• cover beans with ample hot water and allow to stand overnight.
• fill a dutch oven 1/2 full with water and bring to a boil over high heat. add salt lamb, and allow to boil for 5 minutes, then remove. pour out water.
• drain water from beans and place them into dutch oven. pour in 10 cups of water, then bring to a boil over high heat. boil for 15 minutes, skimming and discarding the foam that forms on top. stir in saffron, salt lamb, and diced ham; simmer for 5 minutes. add the chorizo and morcilla sausages, and cook for 5 minutes more. skim any foam that forms on top.
• reduce heat to low, add bay leaf, cover, and simmer until the beans are tender, 2 to 3 hours, adding water if needed to keep beans moist. allow beans to stand for 20 minutes off of the heat before serving.