Original Fabada is a very rich and heavy dish popular during winter months. Traditional recipe calls for various types of meat: pork shoulder, chorizo, black pudding and bacon and type of large white beans called fabes de la granja.I didn’t have black pudding so i prepared with pork belly and chorizo and instead of white beans i used red. The original recipe does not have potato, but i wanted a hearty soup as a main meal so i added some potatoes too. Not the authentic Fabada but we totally enjoyed this yummy winter soup!
- 400g pork belly ( or pork shoulder)
- 10 slices chorizo
- 1 carrot
- 1 potato ( or if you prefer beans you can use 1 small cup of cooked beans)
- 450ml chopped tomato
- 1 Tbsp. tomato paste
- 1 onion
- olive oil
- 2 Tbsp. chopped parsley
- 1 bay leaf
- 1 Tsp. hot smoked paprika
- 1 Tsp. black pepper
- pinch of saffron
If you prepare it with beans instead of potato then use a can of your favourite beans and use the liquid too, don’t drain the beans.
- If you prepare it with beans instead of potato then use a can of your favourite beans and use the liquid too, don’t drain the beans.
- Cut the meat and veg in small pieces.
- In a large pot heat some oil and fry onions on medium heat for about 2 minutes, then add meat and fry for another 2-3 minutes.
- Now add about 500ml water, beans or potato ( use 400ml of water if adding canned beans), carrots and cook for about 45 minutes.
- In the last 10 minutes add chopped tomato, tomato puree, parsley, salt, sugar, black pepper, paprika and saffron.
- When done leave it to sit for about 30 minutes then serve with frsh bread or you can sprinkle some Manchego cheese.