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My review
Fabada
Mary Beth
"A traditional Spanish bean and ham dish, from the Asturias region."
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Ingredients
11 h 5 m servings 603Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- 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 pork, 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 pork, 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.
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Read all reviews 77 Ratings
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Most helpful critical review
5/8/2013
The pros and cons.... The plus is that this is ALL protein, no carbs. The meat-loving half of our family really liked this one. It is also a good filling meal that won't leave you hungry after a...
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5/4/2009
Amazing doesn't begin to describe how good this is! And you can substitute other sausages - play around with your favorites!
1/2/2010
I had never made this or even heard of this until I stumbled upon this recipe. Had a hard time "experimenting" with saffron since it is so costly. Took a leap of faith and was blessed. Thank ...
5/24/2015
If you don't want to sit there and stir this thing every 5 minutes (the beans do get soft and stick to the bottom)... just buy 2lbs of canned white beans. They are already soft, all you have to ...
5/8/2013
The pros and cons.... The plus is that this is ALL protein, no carbs. The meat-loving half of our family really liked this one. It is also a good filling meal that won't leave you hungry after a...