Everyday Meals

Tita Dolly’s Fabada Asturiana

READY IN: 2hrsYIELD: 10 cups


  • 1headgarlic (about 10-12 big cloves)
  • 1lbbaby lima beans (dry)
  • 1largeonion (peeled, cut into large chunks)
  • 1 -2ham hock (or cut-up ham, as much as you want)
  • 1 -2chorizo sausage (Spanish chorizo, whole)
  • 1 -2linguica sausage (Portuguese sausage, whole)
  • 1 -2blood sausage (morcilla, Spanish blood sausage, whole) (optional)
  • 1lbchicken piece (optional)
  • 4cupschicken stock (more as needed)
  • 2bay leaves
  • 14 teaspoonsaffron (or 1/2 tsp Spanish paprika, pimenton de la vera, sweet)
  • 1 (14 1/2ounce) can baby lima beans (or cannellini)

    Serving Size: 1 (237) g

    Servings Per Recipe:10

    Calories: 191.2

    Calories from Fat 34 g 18 %

    Total Fat 3.9 g 5 %

    Saturated Fat 1.3 g 6 %

    Cholesterol 8.2 mg 2 %

    Sodium 258.1 mg 10 %

    Total Carbohydrate28.7 g 9 %

    Dietary Fiber 5.6 g 22 %

    Sugars 2.2 g 8 %

    Protein 11 g 21 %


  • Soak dry beans.
  • Overnight method: Soak for 8-12 hours, replacing the water a couple of times; drain.
  • Quick method: Cover beans in boiling water, soak for an hour, drain.
  • Separate the garlic into individual cloves; no need to peel.
  • Stovetop:
  • Put the garlic, dry beans, onion, ham hocks or ham, sausages, and chicken (if using) into a big pot. Add chicken stock or water to cover. Bring to a boil then reduce to a simmer, covered. Cook until beans are done, at least an hour, adding liquid when necessary to keep everything covered.
  • Instant Pot:
  • Put 1/4 cup of water in the bottom of the IP, enough to cover. Layer garlic, dry beans, onion, ham, sausages, and chicken (if using) into IP. Add chicken stock or water to cover; don’t stir. Close pot; use Beans button (or high pressure for 30 minutes), then rest for 15 minutes, then release the rest of the pressure.
  • To finish:
  • Remove sausages, cut into slices, and return to pot. If using ham hocks, remove meat from bones, and return meat to pot. Mash the canned beans (including liquid) and add to the pot. Simmer until ready to eat — this benefits from a slow simmer, and tastes better the next day!
  • Serve in bowls, with olive oil and vinegar for each person to season their own.
  • NOTES * Del Rey is a good brand of Spanish-style chorizo. Morcilla is optional — it’s an acquired taste. You can use as much sausage as you like — the more kinds, the better. I like to use skinless boneless chicken thighs, cut in half. * This stew should be thick, about the consistency of chili, not soupy. * This recipe embodies my tita Dolly’s favorite cooking instruction: "Cook until done!" * Squeeze out the garlic cloves as you eat, yummy!
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