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No. 18: Don’t Let Neutral Ingredients Stand Alone

Spanish Chorizo, Ham and White Bean Stew

30 minutes

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Spanish Chorizo, Ham and White Bean Stew

This is a quick-and-easy version of the Spanish tapa known as fabada asturiana, a hearty stew of dried beans, sausage and other smoky, porky ingredients. We pared back on the meats, using only chorizo and ham, both of which lend deep flavor to the broth. The dish gets its name from the large beans that are traditionally used in its preparation, but we found that canned white beans worked well. We especially liked the relatively large size and creamy texture of cannellinis, but great northern and navy beans are fine, too. A pinch of saffron adds a very Spanish flavor and fragrance, while giving the stew an alluring golden hue.

4

Servings

Tip

Don't overcook the chorizo and ham after adding it to the sautéed onion mixture. If the pieces begin to sear or brown, they'll be chewy and rubbery in the finished dish. Cook only until the chorizo begins to release some of its fat.

30 minutes

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