Dairy-Free Fabada Asturiana (Bean Stew)

Ingredients

• about 450 g Dried White Beans (Fabes)
• 8 cups Water (for soaking)
• 1 tablespoon Smoked Paprika
• 2 tablespoons Olive Oil
• 1 large Onion
• 4 cloves Garlic
• about 225 g Chorizo (Spanish, Dairy-Free)
• about 225 g Salt Pork or Pork Belly
• 1 each Smoked Ham Hock
• 0.25 teaspoon Saffron Threads

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1The night before, place the about 450 g of Dried White Beans (Fabes) in a large bowl and cover with 8 cups of Water (for soaking). Let them soak overnight.
2. 2Drain the soaked beans and place them in a large, heavy-bottomed pot. Add the about 225 g of Chorizo (Spanish, Dairy-Free), about 225 g of Salt Pork or Pork Belly, and 1 Smoked Ham Hock to the pot with the beans. Cover everything with fresh water, ensuring the ingredients are submerged by at least 5.08 cm. Bring the water to a boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer gently for 2 hours, or until the beans are tender when pierced with a fork.
3. 3While the beans are simmering, prepare the aromatic base. In a separate medium skillet, heat the 2 tablespoons of Olive Oil over medium heat (176.7°C / 175°C). Add the 1 large Onion, chopped, and 4 cloves Garlic, minced. Cook, stirring occasionally, until the onion is softened and translucent, about 5 to 7 minutes.
4. 4Stir the 1 tablespoon of Smoked Paprika and 0.25 teaspoon of Saffron Threads into the onion and garlic mixture in the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5Carefully add the onion and spice mixture from the skillet into the large pot with the beans and meats. Stir gently to combine.
6. 6Continue to simmer the stew, covered, for another 30 minutes. This allows the flavors to meld together. The stew is ready when the beans are very tender and the liquid has thickened slightly.
7. 7Carefully remove the Smoked Ham Hock and the Salt Pork or Pork Belly from the pot. Place the meats on a cutting board. Once cool enough to handle, shred the meat from the ham hock and cut the salt pork or pork belly into bite-sized pieces. Return all the shredded and cut meat to the pot.
8. 8Serve the Dairy-Free Fabada Asturiana hot.

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