Nothing is more comforting than a hot bowl of fabada, especially when it smells like home and tradition. Cooking it in an electric pressure cooker is wonderful: you save time without losing that timeless flavor. Today we show you how to make it step by step so you can enjoy it hassle-free.
Productos con los que prepararla
Ingredients
- 500 g fabes (large dried white beans)
- 200 g Asturian chorizo (in large chunks or whole)
- 200 g Asturian blood sausage (morcilla)
- 150 g cured pork belly or bacon
- 1 whole peeled onion
- 2 peeled garlic cloves
- 1 bay leafA pinch of saffron or
- 1 tsp sweet paprika (for flavor and color)
- 1 tbsp extra virgin olive oil (optional)
- Salt to taste (add at the end)
- Enough water to cover the beans by 2-3 cm
Instructions
- Soak the beans in cold water for at least 8-12 hours.
- Drain and place them in the electric cooker.
- Add the chorizo, blood sausage, pork belly, whole onion, garlic, bay leaf, saffron or paprika, and olive oil.
- Add enough water to cover everything by 2-3 cm.
- Close the lid and ensure the valve is in the sealed position.
- Set to “Stew” mode.
- When finished, let the cooker release pressure naturally (approx. 15-20 min).
- Open carefully.
- Check the beans for doneness.
- If they are too firm, cook 5 minutes longer.
- Remove the onion (optional), and adjust salt to taste.
- Let sit uncovered for 15 minutes before serving so it thickens slightly.