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.
Servings: 4
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion chopped
- 6 medium garlic cloves chopped
- 1 teaspoon saffron threads
- ½ teaspoon Kosher salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
- 8 ounces Spanish chorizo casings removed, halved, and thinly sliced
- 8 ounces ham steak cut into ½-inch cubes
- 1½ quarts low-sodium chicken broth
- 3 15½-ounce cans white beans rinsed and drained
- 3 bay leaves
- 4 scallions thinly sliced
- crusty bread warmed, to serve
Instructions
Sautee the aromatics
- In a large pot over medium, heat the oil until shimmering.
- Add the onion, garlic, saffron, and ½ teaspoon each salt and pepper.
- Cook, stirring occasionally until the onion is slightly softened, 5 to 8 minutes.
Simmer the stew
- Add the chorizo and ham, then cook, stirring, just until the chorizo begins to release its fat, about 1 minute.
- Stir in the broth, beans, and bay.
- Bring to a simmer over medium-high, then reduce to medium and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, for 10 to 15 minutes.
Finish and serve
- Remove and discard the bay, then stir in the scallions.
- Taste and season with salt and pepper.
- Serve with bread.
Notes
Don't overcook the chorizo and ham after adding them 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.