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Spanish Chorizo, Ham and White Bean Stew

Spanish Chorizo, Ham and White Bean Stew

By Courtney HillOctober 15, 2019

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

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.

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.

Ingredients
  • 1

    tablespoon extra-virgin olive oil

  • 1

    medium yellow onion, chopped

  • 6

    medium garlic cloves, chopped

  • 1

    teaspoon saffron threads

  • Kosher salt and ground black pepper

  • 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

  • Warmed crusty bread, to serve

Step 1

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.

Step 2

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.

Step 3

Remove and discard the bay, then stir in the scallions. Taste and season with salt and pepper. Serve with bread.

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