Chorizo enlivens a wintry Spanish white bean stew
In rugged parts of northern Spain, a homey dish called fabada asturiana is a satisfying winter staple
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.In Spain’s rugged Asturias region, winter winds coming off the Atlantic demand rib-sticking meals that make the most of preserved foods.
That often means fabada asturiana, a homey mix of cured meats, dried beans and alliums slowly simmered with various cuts of smoked pork. It could spend half a day on the stove, but in this recipe from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, we make a quick-and-easy version that comes together in 30 minutes.
We pared back on the meats, using only chorizo and ham, both of which lend deep flavor to the broth. The dish gets its name from fabas, the large beans traditionally used, but we found that canned white beans worked well. We especially liked the relatively large size and creamy texture of cannellinis, but great northern and navy beans are fine, too.
A pinch of saffron adds a Spanish flavor and fragrance, while giving the stew an alluring golden hue.
Be sure to not overcook the chorizo and ham after adding them to the sautéed onion mixture. If the pieces begin to sear or brown, they’ll be chewy in the finished dish. Cook only until the chorizo begins to release some of its fat.
Spanish Chorizo, Ham and White Bean Stew
https://www.177milkstreet.com/recipes/white-bean-stew
Start to finish: 30 minutes
Servings: 4
1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
6 medium garlic cloves, chopped
1 teaspoon saffron threads
Kosher salt and ground black pepper
8 ounces Spanish chorizo, casings removed, halved and thinly sliced
8 ounces ham steak, cut into ½-inch cubes
1½ quarts low-sodium chicken broth
Three 15½-ounce cans white beans, rinsed and drained
3 bay leaves
4 scallions, thinly sliced
Warmed crusty bread, to serve
In a large pot over medium, heat the oil until shimmering. Add the onion, garlic, saffron, ¼ teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally, until the onion is slightly softened, 5 to 8 minutes.
Add the chorizo and ham, then cook, stirring, just until the chorizo begins to release its fat, about 1 minute. Stir in the broth, beans and bay. Bring to a simmer over medium-high, then reduce to medium and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, 10 to 15 minutes.
Remove and discard the bay, then stir in the scallions. Taste and season with salt and pepper. Serve with bread.
EDITOR’S NOTE: For more recipes, go to Christopher Kimball’s Milk Street at 177milkstreet.com/ap