Hearty Spanish Bean Stew

local_grocery_store Ingredients

• 1 pound Dried white beans, soaked overnight
• 8 ounces Chorizo sausage, sliced
• 4 slices Smoked bacon, chopped
• 1 Onion, diced
• 4 Garlic cloves, minced
• 2 teaspoons Sweet paprika
• 2 Bay leaves
• 4 cups Chicken or vegetable broth
• to taste Salt
• for garnish Fresh parsley, chopped

restaurant_menu Method

1. 1.In a large pot, heat some olive oil over medium heat. Add the bacon and chorizo, and cook until crispy and browned.
2. 2.Add the onion and garlic to the pot, and sauté until softened and fragrant.
3. 3.Stir in the sweet paprika and bay leaves, and cook for another minute.
4. 4.Add the soaked beans and broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 2 hours, or until the beans are tender.
5. 5.Season with salt to taste.
6. 6.Serve the fabada hot, garnished with freshly chopped parsley.
7. 7.Enjoy this hearty Spanish bean stew with crusty bread and a glass of red wine!

lightbulb_outline Tips

• chevron_rightFor a smokier flavor, you can use smoked paprika instead of sweet paprika.
• chevron_rightIf you can't find chorizo, you can substitute it with smoked sausage or even bacon.
• chevron_rightLeftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious!