Spanish White Bean and Chorizo Stew

Ingredients

• 1 pound dried fabada beans (or large white beans)
• 1 pound pork shoulder, cut into 2-inch chunks
• ½ pound Spanish chorizo, sliced into 1/4-inch rounds
• ½ pound morcilla (blood sausage), sliced into 1/4-inch rounds
• 4 ounces pancetta or salt pork, diced into 1/4-inch cubes
• 1 whole large yellow onion, halved
• 4 whole garlic cloves, crushed and peeled
• 2 whole bay leaves
• 3 whole fresh thyme sprigs
• 1 teaspoon smoked paprika (pimentón)
• 2 teaspoon sea salt
• ½ teaspoon whole black peppercorns
• 10 cups water
• 2 tablespoons extra-virgin olive oil

Instructions

1. 1

   Rinse the 1 pound of dried fabada beans under cold running water in a fine-mesh strainer until the water runs clear. Place them in a large bowl and cover with cold water — they'll soak overnight, or at minimum 8 hours. This softens them and reduces cooking time. If you're short on time, use the quick-soak method: place the rinsed beans in a large pot, cover with 6 cups of water, bring to a boil for 2 minutes, then turn off the heat and let sit covered for 1 hour before draining.

2. 2

   After soaking, drain the beans thoroughly in the fine-mesh strainer and discard the soaking liquid — this helps prevent the gassiness beans are known for.

3. 3

   Set a 5-quart heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tablespoons of extra-virgin olive oil, then add the 4 ounces of pancetta or salt pork cubes. Cook, stirring occasionally, until the pancetta renders and turns golden and slightly crispy, about 5–7 minutes. You should smell the rich, salty pork fat — that's your flavor base building.

4. 4

   Add the 1 pound of pork shoulder chunks to the pot. Sear them on all sides over medium-high heat without moving them constantly — let each side sit for 2–3 minutes until golden brown. This takes about 10–12 minutes total. The goal is to build a caramelized crust, which locks in flavor. It's okay if the cubes are not browned on every side; this is rustic cooking.

5. 5

   Pour in the 10 cups of water and add the drained soaked beans. Add the 2 bay leaves, 3 fresh thyme sprigs, the 4 crushed garlic cloves, and the halved large yellow onion (don't peel it — the skin adds color and flavor to the broth). Stir to combine. Bring to a boil over high heat, then immediately reduce to low heat. Skim any gray or brown foam that rises to the surface with a spoon — this is impurities and excess starch, and removing it keeps the broth clear and clean-tasting.

6. 6

   Simmer gently, partially covered, for about 90 minutes. The beans should be tender but not falling apart — they should hold their shape when you nudge them with a spoon. Add 2 teaspoons of sea salt and 0.5 teaspoon of whole black peppercorns about halfway through cooking. The salt at this stage allows it to distribute evenly as the beans finish cooking.

7. 7

   After 90 minutes, carefully add the 0.5 pound of Spanish chorizo slices and the 0.5 pound of morcilla slices directly to the simmering broth. Stir very gently to distribute them, being careful not to break the morcilla — it's delicate. Continue simmering for another 20–30 minutes until the sausages are fully cooked and the beans are creamy and tender. The broth should reduce slightly and become slightly thicker from the starches the beans release.

8. 8

   Stir in 1 teaspoon of smoked paprika (pimentón). This adds the subtle, characteristic smoky note that makes Fabada Asturiana distinctly Spanish. Taste the broth — it should be rich, deeply savory, and well-seasoned. Add more sea salt if needed, a pinch at a time.

9. 9

   Remove the pot from the heat and let the stew rest for 10 minutes before serving. Remove and discard the bay leaves, thyme sprigs, and onion halves. Ladle the beans, pork, and sausages into deep bowls, making sure each serving gets pieces of chorizo, morcilla, and pork shoulder. Pour the flavorful broth generously over everything. Serve hot, and let the stew cool slightly before eating — the flavors will deepen as it cools a bit, and the pork will be more tender.

Tools you’ll need

• fine-mesh strainer
• large bowl
• 5-quart Dutch oven or heavy-bottomed pot
• wooden spoon or heat-resistant spatula
• ladle
• skimmer or slotted spoon

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