Fabada is a warm, hearty, and extremely satisfying stew that hails from Asturias in Northern Spain. The region is rustic and rugged, and fabada represents that character well. For Cúrate, La Bodega, and Cúrate at Home, we make the Spanish-style sausages using carefully sourced local and regional pork, purchased whole and processed in our charcuterie kitchen. If you can’t find these exact sausages, get creative—bratwurst, Italian sausage, or others that are more widely available would be delicious.
TIP: A couple of tips: Remember that these are fresh, not cured, sausages, and you want to strive for a good combination of richness and spice when choosing substitutions, such as Italian sausage for butifarra or boudin noir for morcilla.
If after cooking, the ham hock is tender and has good flavor, pull the meat and incorporate it into the stew.
One 16-ounce bag dried lima or faba beans (dried fava beans)
1 tablespoon high-heat cooking oil, such as grapeseed, avocado, or canola oil
4 links fresh chorizo (see Cook's Note)
4 links fresh butifarra sausage or other mild sausage
12 ounces fresh morcilla sausage
1 large yellow onion, chopped
5 cloves garlic, smashed and peeled
1 tablespoon pimentón (Spanish paprika)
1/4 cup dry sherry
3 quarts chicken stock
1 ham hock
1 rosemary sprig
Soak the dried beans in 4 quarts of water in a large bowl overnight.
Heat an 8-quart stockpot or Dutch oven over medium-high heat. Add the oil and sear all the sausages in batches until just browned on both sides but not fully cooked through, about 1 minute on each side. Remove to a plate.
Add the onion and the garlic to the same pot and cook, stirring often, over medium-low heat, until the onion is translucent, about 5 minutes. Add the pimentón and cook, stirring often, until toasted, about 2 minutes. Pour in the sherry and deglaze the pot, scraping any brown bits from the bottom. Cook until all the sherry evaporates.
Drain the beans and add to the pot along with the stock, ham hock, and rosemary. Bring to a simmer.
While the stew is at a low simmer, add the sausages back into the pot, leaving them whole. Poach the sausages until cooked through, about 20 minutes.
Remove the sausages and continue to cook the stew, covered, until the beans are tender, about 45 minutes. Taste a bean to test for tenderness, and when soft, slice the sausages into large pieces and add them back to the stew.