Servings
6-8
Prep Time
3-4 hours
Cook Time
1-2 hour
Author:
One World Deli
Prepare to be transported to the heart of Asturias, Spain, with our exquisite Rancho Gordo Fabada Asturiana. This isn't just a stew; it's a rich, comforting, and deeply satisfying culinary masterpiece that will warm your soul and tantalize your taste buds. This iconic Spanish dish, traditionally enjoyed during colder months, is a celebration of rustic elegance and hearty goodness. Get ready to create a truly authentic and thrilling meal that will leave everyone craving more!
Ingredients
780 g pork trotters, cleaned and cut into pieces
1 pack Rancho Gordo Lima beans, soaked overnight and drained
1 whole garlic bulb, halved horizontally
60 g red onion, chopped
15 g garlic, minced
250 g Butcher’s chorizo, thick slices
250 g Butcher’s bacon steak, diced
40 g olive oil
20 g sweet paprika
5 g paprika picante (adjust for heat)
15–17 g salt (to taste)
Directions
Step 1: Prepare and Cook the Trotters Curing & Drying (Recommended for deeper flavor)
Curing: Rub the cleaned trotters with a mix of salt, sugar, and paprika.
Drying: Hang-dry in the chiller overnight for firmer texture and more concentrated flavor.
Cooking: After curing, the pork trotters can be simmered, roasted, or lightly pan-seared depending on your desired finish. (Take care not to overcook, so the meat remains tender and juicy.)
Step 2: Cook the Beans & Trotters
Place the soaked beans and pork trotters in a pot and cover with water, about 3 inches above the ingredients.
Add the whole garlic bulb. Bring to a boil, skimming off any foam, then reduce to a gentle simmer.
Cook slowly for 2–3 hours, until the beans are tender and the trotters release gelatin.
Step 3: Prepare the Sofrito (Flavor Base)
In a large pan, heat the olive oil.
Sauté the onions and minced garlic until soft and fragrant.
Stir in the sweet paprika and paprika picante, cooking briefly to bloom the spices without burning.
Add the diced bacon steak and sliced chorizo, browning lightly.
Step 4: Combine & Simmer
Add the cooked trotters and beans to the sofrito mixture.
Season with salt.
Simmer gently for 30–45 minutes, stirring now and then, until the flavors meld and the broth thickens slightly.
Step 5: Finish
Remove the whole garlic bulb.
Adjust seasoning with more salt or paprika if needed.
Let the fabada rest for 10–15 minutes off the heat before serving, allowing the flavors to fully settle.
Recipe Note
Serving Suggestion
Serve hot with crusty bread to soak up the rich, savory broth. For an authentic Asturian touch, pair with a crisp Spanish cider or red wine.
Rancho Gordo Fabada Asturiana
Recipe preview