Fabada with cured pork, chorizo and black pudding
Total time14 h 55 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 12 h 25 min · Cooking: 2 h 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings6
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 14 h 55 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 12 h 25 min · Cooking: 2 h 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
Method
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Soak the dried white beans in plenty of water for 12 hours. Drain and rinse. Use cured pork shoulder already desalted following its supplier’s directions, and remove excess surface salt from the salted pork fatback.
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Quarter the onion. Soften in olive oil in a large casserole for 3 minutes. Add thickly sliced chorizo and cook for 1 minute.
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Add the drained beans, cured pork and fatback in chunks and 1.7 litres water, or enough to cover. Bring to a full boil for 10 minutes. Skim, then reduce the heat.
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Simmer gently for around 2 hours until the beans are tender. Add the remaining 300 ml water in small amounts as needed. Add the black pudding in large pieces for the last 30 minutes. Gently shake the casserole to avoid breaking the beans.
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Taste and add the measured salt only if needed. Mash a few beans with stock and return to the stew to thicken. Rest for 10 minutes and serve.
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