We recommend a beautiful Spanish red wine or Belgian Brown Ale to accompany this hearty dish. Luna Beberise Mencia from Spain’s northwestern wine region of Bierzo or Chimay Péres Trappistes – Red Label – Belgian Brown Ale.
(Substitutions may be made. Suggestions are noted.)
1 slice raw ham
4 oz salt pork or fat bacon (one whole chunk)
3 chorizo sausages (Note: use a quality Mexican chorizo, which can be a bit spicy. If you prefer a milder dish, substitute smoked kielbasa, bratwurst or Italian sausage.)
1 small rump roast or several small pork ribs (optional)
1 c dry navy beans (fava or butter beans may be substituted)
6 cloves garlic, chopped
1 onion, quartered
1 bay leaf
1 tsp fresh chopped thyme (or ½ tsp dry thyme)
1 tbsp Spanish sweet paprika
pinch of saffron threads
salt to taste
dry cooking Sherry to deglaze pan after sautéing sausage.
Pour beans into a large pot or bowl and cover with cold water. Soak the beans overnight. (Or, you can use quality canned beans day of dish preparation.)
The next day, drain water from beans. Place beans in a large pot of cold water with the garlic, onion and bay leaf. Place on stove and turn on high. When the water comes to a boil, add all the other ingredients.
Brown sausage, ham, bacon and rump roast (if using) in sauté pan. Deglaze with dry cooking sherry and add to pot.
Cover the pot half-way and simmer for 2.5 to 3 hours, cooking until the beans are tender. After approximately 1.5 hours, add the saffron threads and paprika.
Taste the fabada and add salt if necessary. Because sausage and bacon are salty, you may not need to add any salt.
Cut the sausage, bacon and roast into serving-size pieces. Serve in soup bowls with bread.
Makes 6 servings.