- 500 grams of beans (beans or white beans)
- 1 onion
- 200 grams of bacon
- 1 chorizo
- 1 black pudding
- ¼ teaspoon saffron
- Water
- Salt and pepper to taste.
Wash the beans and soak them the night before or at least 12 hours before. Drain them and put them in a casserole. Cover them with water up to approximately two fingers above.
Add the chorizo and blood sausage, prick them first to prevent them from bursting and spoiling the aesthetics of the dish. Also add the bacon and onion, whole. Bring everything to a boil over medium heat. When it starts to foam, remove it with the slotted spoon and cover the pot. After half an hour of cooking, add the saffron. Stir so that it is well integrated, checking the amount of broth to prevent it from drying out. If necessary, add a little more water, test the salt, lower the heat and cover the pot again.
The approximate cooking time is two hours. During this period you should add water a couple of times to prevent them from drying out. If you want to speed up the process you can use the pressure cooker, it would take about 45 minutes in total. But, if you want to make a spectacular fabada in half an hour, you can have the soft beans either bought by the pomo or you can make them the day before and reserve a little for this recipe.
Once the grains are soft, remove the chorizo, blood sausage and bacon. Cut them into thick slices to prevent them from falling apart.
This dish is usually served in clay pots. But don't let that be a straitjacket, to enjoy the fabada we only need our mouths!!
Enjoy your meal!!