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