This cured meat and white bean stew must be one of Spain’s most famous dishes, yet it is one of the most simplistic. It’s full of big, bold flavors but the key to this recipe is the ingredients, which need to be from Asturias (otherwise it won’t be the same). If you ever cross paths with an Asturiano, he will tell you so in no uncertain terms. Fabes are fat, white beans that cook beautifully without disintegrating – if you really can’t get hold of them you could use large lima beans or butter beans – but don’t say that I said so…
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Omar Allibhoy | The Spanish Chef xx
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