Growing up in a Cuban household you can guarantee we were going to eat some kind of potaje, in English potage…a thick soup. Cuban food is directly influcenced by food from Spain. The majority of Spaniard food is going to contain some kind of beans and chorizo, much like this Fabada Asturiana. White beans were not always my favorite growing up, but as I’ve grown older and my tastes have changed, they’ve become my favorite kind of beans to eat. This Fabada Asturiana is a next level dish from my mom’s white beans recipe as it includes saffron, morcillo, and tons more chorizo.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
8 medium garlic cloves, minced
1 teaspoon saffron
Kosher salt and pepper
10 oz. Spanish chorizo, casings removed, halved, and thinly sliced
4 oz. morcillo blood sausage, casings removed, and thinly sliced
8 oz. ham steak, cut into 1/2” cubes
1.5 cups chicken stock
25 oz. can cannellini beans, drained
3 bay leaves
4 scallions, thinly sliced
warmed, crusty baguette bread, sliced, to serve
Prepare
- First, using the saute function of an Instant Pot, saute the onions with 1 tablespoon of olive oil for 5 minutes, or until translucent.
- Then, add the garlic and cook for 1 more minute.
- Sprinkle the saffron and stir for a minute to release the flavor.
- Stir in the chorizo, morcillo, and ham and cook for two minutes, stirring occasionally.
- Press cancel and add the chicken stock, cannellini beans, 3 bay leaves, and scallions. Cover and lock the Instant Pot with the lid and press the Pressure Cook button on high for 20 minutes
- When the machine is finished and peeps, manually release the pressure.
- Next, empty the fabada into a large bowl and rinse the Instant Pot, insert pot.
- Fill pot with 2 cups of white rice if desired. Set to pressure cook on high for 15 minutes. When done serve fabada with some rice of just with the crusty baguette as desired. Good luck having just one serving!
