Asturian Fabada (Bean Stew)

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 55mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    587
based on 7 ratings

This is a hearty stew from the mountains of Asturias in northern Spain. Its main ingredients are white Asturian butter beans, chorizo, black pudding and a chunk of salty pork belly.

recipe updated 21 Sep 2021

Ingredients

  • Onion icon
    Onion
    150 g (about 1)
  • Butter beans icon
    Butter beans
    400 g (about 1 ¾ cups)
  • Pork belly icon
    Pork belly
    200 g (about ¾ cup)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Water icon
    Water
    1.8 L (about 7 ½ cups)
  • Salt icon
    Salt
    1 teaspoon (about 6 g)
  • Paprika icon
    Paprika
    1 teaspoon (about 2 g)
  • Chorizo icon
    Chorizo
    150 g (about ½ cup)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Black pudding icon
    Black pudding
    150 g (about ½ cup)
  • Cornflour icon
    Cornflour
    1 tablespoon (about 8 g)
  • Water icon
    Water
    1 tablespoon (about 15 ml)

Tools

  • kCook icon kCook Multi
  • kCook icon Small bowl
  • kCook icon Cutting board
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit slow cook plug to kCook bowl
  4. Fit kCook bowl to kCook Multi
  5. Turn direct prep attachment to position 1
  6. Slice onion into the kCook bowl with direct prep attachment
  7. Turn direct prep attachment to position 2
  8. Add garlic clove, butter beans, water, salt, paprika, chorizo, pork belly, salt & pepper and black pudding to the kCook bowl
  9. Add cornflour and water to a clean small bowl
  10. Mix with tablespoon until well combined
  11. Transfer content of small bowl to kCook bowl
  12. Stir briefly until combined
  13. Attach lid to kCook bowl
  14. Heat with filler cap removed - 104°C
  15. Cook with filler cap removed - 2 hr 30 min, 100°C
  16. Remove the meat out of the bowl and cut into pieces
  17. Return the meat to the bowl
  18. Cook with filler cap removed - 10 min, 100°C
  19. Serve
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