Recipe Category: Spanish
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Ingredients
- ½ pound fabes (large dried white beans from Asturias)
- ¼ pound smoked bacon slab
- 4 cups chicken stock
- 1 head garlic, papery outer skin removed
- 2 medium Spanish onions, 1 halved and 1 minced
- 1 3-pound chicken, cut into pieces
- ¼ cup Spanish extra-virgin olive oil
- 1 teaspoon sweet pimenton (Spanish smoked paprika)
- pinch of saffron, threads crushed
Method
- The day before you plan to cook the stew, place the beans in a bowl and cover with cold water
- Soak the beans overnight at room temperature
- The next day, drain and rinse the beans
- Put the bacon slab in a small pot, cover with water, and boil for 5 minutes
- Drain the bacon
- This will remove some of the fat
- Combine the drained beans and chicken stock in a large pot
- Remove 1 garlic clove from the head and set aside
- Add the bacon, the head of garlic, and the halved onion
- Bring to a slow boil, skimming any foam that rises to the top
- Simmer for 15 minutes, then add the chicken pieces
- Meanwhile, in a medium saute pan, heat the olive oil over medium heat
- Add the minced onion and cook until it is translucent and begins to caramelize, about 15 minutes
- Peel and mince the reserved clove of garlic and add it to the onion
- Cook for 2 more minutes, then stir in the pimenton and saffron
- Spoon the onion mixture into the large pot and stir until well combined
- Continue to cook the beans and chicken, uncovered, at a very low simmer for 2 hours
- Occasionally add a little cold water to slow the simmering and to keep the beans covered with liquid
- Do not stir the beans while they cook; this could cause them to break apart
- Remove the pot from the heat, cover, and set aside to cool for 1 hour
- Remove and discard the onion halves and head of garlic
- Remove the bacon and cut into thin slices
- Ladle the beans and chicken pieces into soup bowls and garnish with slices of the bacon
Full List of Spanish Recipes
Full List of Stew Recipes