Fabada asturiana

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Using the leftovers from last weekend’s roast pork shoulder I cobbled together a tasty fabada asturiana with what I had in the kitchen. It’s a rich, heavy dish — I had it with a couple of boiled potatoes.

Ingredients

  • Leftover pork shoulder, cut into 6 ⨉ 3cm cubes
  • Chorizo, cut into 4 ⨉ 3cm pieces
  • White beans, 400g tin, drained and rinsed
  • Tomatoes, 2, chopped
  • Onion, 1 medium, diced
  • Red onion, ½ medium, diced
  • Garlic, ½ bulb, minced
  • Bay leaf, 1
  • Pimentón, 1 tsp
  • Crushed red pepper, ½ tsp
  • Dried mixed herbs, 1 tsp
  • Vegetable stock, ½ pint
  • White wine, 1 glass
  • Olive oil, a glug
  • Salt + pepper

Instructions

  1. Take a heavy lidded casserole pan, heat a glug of olive oil on a low-to-medium heat.
  2. Add the onion, red onion, garlic and sweat until the onion becomes translucent.
  3. Add the tomato, crushed red pepper and dried mixed herbs. Cook until the tomatoes turn soft.
  4. Add the pork, chorizo and the white beans, stir.
  5. Add the white wine and vegetable stock, stir.
  6. Add the pimentón and bay leaf, stir!
  7. Put the lid on and cook on a low heat for ~2 hours, stirring occasionally.
  8. Take the lid off and reduce for ~30 minutes, or until desired consistency.