Dinner · 150 min · spanish

Fabada Asturiana

Dried fabes beans does the heavy lifting here, with asturian chorizo rounding it out. A Spanish dinner that takes 150 minutes, start to finish. At 640 calories and 34g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1 lb Dried fabes beans
• 2 links Asturian chorizo
• 2 links Morcilla
• 1/2 lb Pork shoulder
• 2 cloves Garlic
• 1/2 tsp Saffron
• 1 tbsp Olive oil

Steps

1. Soak the beans overnight in plenty of cold water; they should swell to nearly double.
2. Cover the drained beans with fresh cold water in a heavy pot, add the meats whole, and bring slowly to a boil, skimming any foam.
3. Lower to the barest simmer, add the saffron and garlic, and cook 2 hours, topping up with cold water whenever the level drops — the old rule says always add cold water to keep the beans creamy.
4. When the beans are meltingly tender, lift out the meats, slice them, and return them to the pot for 10 minutes.
5. The broth should be silky and lightly thickened; if thin, mash a spoonful of beans against the side and stir through.
6. Serve in deep bowls with the meats arranged on top, never skimpy on the broth.

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