Asturian Fabada
A traditional Spanish white bean stew from Asturias, rich with compango (chorizo, morcilla, and pork), slow-simmered to creamy perfection.
Servings: 2 | Prep: 10 min (plus overnight soak) | Cook: 150 min | Calories: 650 per serving
Ingredients
Stew
- 250g dried white beans (cannellini, butter beans, or fabes asturianas if you can find them)
- 300g compango (chorizo, morcilla/blood sausage, pork shoulder - typically comes as a set)
- 1 medium onion, peeled and halved
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tsp smoked paprika (pimentón)
- 1.2 liters water or light chicken stock
- 2 tbsp olive oil
- Salt and pepper to taste
- Pinch of saffron threads (optional, traditional)
To Serve
- Crusty bread
- Extra virgin olive oil for drizzling
- Flat-leaf parsley, chopped
Instructions
Soak beans: The night before (or at least 8 hours ahead), rinse the dried beans and place in a large bowl. Cover with plenty of cold water (at least 5cm above the beans). Leave at room temperature to soak overnight. Drain before using.
Tuscan White Bean & Bacon Rigatoni
A hearty pasta with crispy bacon, creamy white beans, and wilted kale in a garlicky tomato sauce. Simple, satisfying, and on the table in 30 minutes.
Servings: 2 | Prep: 10 min | Cook: 25 min | Calories: 550 per serving
Ingredients
Pasta
- 200g rigatoni
- Salt for pasta water
Sauce
- 100g bacon strips, cut into 2cm pieces
- 150g dried white beans (cannellini or borlotti), soaked overnight and cooked until tender (or 1 can/400g, drained, if short on time)
- 3 cloves garlic, sliced
- 200ml passata
- 1 tbsp tomato paste
- 100g kale, stems removed, roughly chopped
- ½ tsp chili flakes
- 1 tbsp olive oil
- Salt and pepper
To Finish
- Parmesan or pecorino, grated
- Olive oil for drizzling
- Fresh parsley, chopped (optional)
Instructions
Cook pasta: Bring a large pot of well-salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve 1 dl of pasta water before draining.
A rustic Italian-inspired stew with creamy white beans, crispy bacon, and tender kale in a rich tomato broth. Hearty, wholesome, and perfect for cold evenings.
Ingredients
Stew Base
- 150g bacon strips, chopped
- 1 medium onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 can (400g) cannellini beans (white kidney beans), drained and rinsed
- 400ml vegetable or chicken broth
- 200ml passata or crushed tomatoes
- 100g kale, stems removed, roughly chopped
- 2 tbsp tomato paste
- 1 tsp dried rosemary or Italian herbs
- 1/2 tsp chili flakes (optional)
- 1 tbsp olive oil
- Salt and pepper
To Serve
- Crusty bread for dipping
- Grated Parmesan (optional)
- Fresh parsley, chopped
- Extra virgin olive oil for drizzling
Instructions
Cook the bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy, about 5-6 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.