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Le Chaudron recipe
Fabada asturienne
Asturian fabada (bean stew)
⏱ 150 minServes 4Medium620 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)dried white beans, soaked
2Asturian chorizos
1piece salt pork (200 g / 7 oz)
2morcillas (blood sausages)
1onion studded with cloves
1 pinchsaffron
- 400 g (14 oz) dried white beans, soaked
- 2 Asturian chorizos
- 1 piece salt pork (200 g / 7 oz)
- 2 morcillas (blood sausages)
- 1 onion studded with cloves
- 1 pinch saffron
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the beans in a Dutch oven with the salt pork and the clove-studded onion and cover generously with cold water.
- Bring to a simmer and skim carefully.
- Cover and simmer very gently for 1 hour, adding a splash of cold water now and then to stop the boil.
- Prick the chorizos and morcillas, add them and cook 40 minutes more.
- Stir in the saffron, steeped in a little broth.
- Rest 10 minutes off the heat, then serve hot with the sliced meats on top.
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