Fabada is a hot and heavy dish and for that reason is most commonly eaten during winter and at the largest meal of the day, lunch. It is usually served as a starter, but may also be the main course of the meal.
Ingredients
2 cup chorizo pamplona, cut up
2 Tbsp garlic, minced
1 cup onion, chopped
1 Tomato Sauce (250g)
1 whole pork, pata, boiled for 30 mins., reserve stock (approx 1.3 – 1.5kg each)
4 cup pata stock
1 pc pork bouillon cube
2 pc bay leaf/laurel leaf
2 cup white kidney beans, dried, soaked overnight, drained
1/3 cup bell pepper, red, cut into strips
Preparation
1. Sauté chorizo in chorizo fat for 5 minutes. Add garlic and onion, sauté for another 5 minutes.
2. Pour Tomato Sauce. Mix well and simmer for 5 minutes.
3. Add the pata stock, pork cube and laurel. Cover and simmer for 10 minutes. 4. Add beans. Cover and simmer for 2 hours and 30 minutes or until pata is tender.
5. Add bell pepper and simmer for 5 minutes.
