Spanish White Bean Stew (Fabada)
Try this Spanish White Bean Stew (Fabada) recipe.
Try this Spanish White Bean Stew (Fabada) recipe.
- 1 bay leaf
- salt and pepper to taste
- 1 tablespoon smoked paprika
- extra virgin olive oil
- 1 large onion diced
- 3-4 cloves garlic minced
- 2- 15 ounce cans white beans (i use cannellini beans eden organic is my favorite brand and they are bpa free cans!)
- 2-3 cups chicken stock
- 1/2 lb spanish chorizo sausage links either cooked or uncooked, slice the chorizo links into rounds.
- 1 cup diced smoked ham or more to taste (optional)
- pinch of red pepper flakes (optional especially if the chorizo is spicy)
- Carbohydrate 7.75327000178113 g
- Cholesterol 0 mg
- Fat 1.92408250041381 g
- Fiber 1.89740005517306 g
- Protein 1.03671500047164 g
- Saturated Fat 0.295389000067104 g
- Serving Size 1 1 Serving (130g)
- Sodium 21.8913932302531 mg
- Sugar 5.85586994660807 g
- Trans Fat 0.0934165000415404 g
- Calories 48 calories
Step-by-step
- If using uncooked chorizo: In a large soup pot over medium heat, add a drizzle of oil and brown the chorizo slices. When the chorizo is done, remove it from the pot and set aside to cool. If using cooked chorizo slices, follow the directions below.
- In the same pot add a little more oil if needed and then add the diced onions and sauté until wilted. Then add in the garlic and sauté a minute longer.
- Stir in the chicken stock, bay leaf, cooked chorizo slices, diced ham and paprika to the soup pot and very gently simmer about 10 minutes. If your chorizo isn’t spicy, this is a good time to add a pinch of red pepper flakes to the pot.
- Next, stir in the beans, keeping heat on low. Let the stew gently simmer for about 10 more minutes to allow the flavors to develop.
- Season with salt and pepper to taste.
- This stew gets better with time. If I have the time, I let it simmer on low for about 30 minutes. Then I remove it from the heat and let it rest for another 10 minutes.
- Serve warm with crusty bread to dunk into the stew and a salad of winter greens for a complete meal. This stew will hold in the refrigerator for several days.
My Cozy Kitchen Adventures: A Spanish White Bean Stew Story
The aroma of simmering spices and hearty beans always brings a sense of comfort to my home. It's a feeling I cherish, a warm hug in a bowl, especially on chilly evenings. Today, I'm sharing my recipe for Spanish White Bean Stew (Fabada), a dish that’s become a staple in our family's rotation. It's not just a meal; it's an experience, a culinary journey to the sun-drenched hills of Spain, right from my kitchen.
I first encountered Fabada during a family trip to Spain. The rich, savory flavors and the tender texture of the white beans were a revelation. The stew’s simplicity belies its complexity – a carefully balanced dance of smoky chorizo, fragrant garlic, and sweet onions all blending harmoniously in a deeply flavorful broth. It's a dish that effortlessly captures the essence of Spanish cuisine: bold, rustic, and utterly satisfying.
What sets my Fabada apart, I believe, is the attention to detail. I meticulously select high-quality ingredients – using Eden Organic BPA-free canned cannellini beans, for instance – ensuring every bite is bursting with authentic flavor. The Spanish chorizo, smoky and slightly spicy, provides a wonderful depth of taste. The addition of diced smoked ham adds another layer of richness, a subtle smokiness that elevates the entire dish.
The beauty of this stew lies in its versatility. Feel free to adjust the spiciness to your preference – adding a pinch of red pepper flakes if you desire a bit more heat. The longer it simmers, the more the flavors meld and deepen, creating a stew that’s even more delicious the next day. I often make a large batch so I can enjoy it for several days, each serving a little more comforting than the last.
Serving my Fabada is an event in itself. I love pairing it with a crusty loaf of bread, perfect for soaking up every last drop of that flavorful broth. A simple salad of winter greens adds a refreshing contrast to the richness of the stew, creating a complete and balanced meal.
More than just a recipe, this Spanish White Bean Stew represents a connection to a place, a culture, and the simple pleasure of nourishing oneself and loved ones. It’s a testament to the fact that the most memorable meals are often the simplest, the ones made with love and a touch of passion. So gather your ingredients, put on some Spanish music, and embark on your own culinary adventure with this heartwarming recipe. You won't be disappointed.
Beyond the practicality and deliciousness, making Fabada is a form of self-care. The process of carefully chopping vegetables, simmering the stew, and watching the flavors develop is incredibly therapeutic. It’s a moment of mindfulness amidst the busyness of daily life, a chance to connect with the simple joy of creating something nourishing and delicious.
I encourage you to experiment and make this recipe your own. Try different types of ham, add some vegetables like carrots or potatoes, or even use a different type of bean. The possibilities are endless, allowing you to tailor the Fabada to your unique tastes and preferences. The key is to embrace the process and enjoy the journey, from the first chop of the onion to the final spoonful of this delightful Spanish stew.
Remember, cooking should be an enjoyable experience, not a chore. So relax, put on some music, and enjoy the process of creating this wonderful and warming meal. And don't be afraid to experiment! That’s where the real culinary magic happens.
Buen provecho!
