1 bag Gigantes beans (about 1¼ lb)
1 tbsp Europa Table Smokey Piccante Olive Oil
(4) 3 oz pork cheeks
8 oz Spanish ground chorizo
1 medium onion, finely chopped
6 cloves garlic, minced
2 bay leaves
salt and pepper to taste
3 c canned diced tomatoes
3 qt chicken stock
1 pinch saffron
1 ½ tsp Europa Table Smoked Spanish Paprika
8 oz Europa Table Cantimpalo Dry Cured Sausage
8 oz of your favorite encased sausage (optional)
2 tbsp parsley, finely chopped
The night before cooking – Leave beans to soak in water overnight (ratio: 20% beans, 80% water).
Day of cooking – Drain the beans from the overnight water. Place beans in a large pot, covering them by 2 times the amount of water (rough ratio: 1/3 beans, 2/3 water). Bring to a boil, reduce heat to a simmer, and remove any foam from the top. Simmer for 1 hour, stirring constantly, to ensure the beans aren’t sticking to the bottom. While your beans are cooking, chop your onion and mince your garlic.
In a separate medium size pot, heat olive oil and season the pork cheeks with salt and pepper on each side.
Pro tip: Place pork cheeks on a napkin to soak up any excess liquid to prevent burning yourself when you place them on the hot oil.
Carefully sear the pork cheeks on both sides, add the ground Spanish chorizo, chopped onion, minced garlic, bay leaves, and sauté together for about 5 minutes. Once the beans are tender, combine with the chorizo and pork cheeks, and add 3 cups of canned diced tomatoes, chicken stock, saffron, and smoked Spanish Paprika. Let simmer for 30 minutes.
Cut the Cantimpalo sausage and your favorite sausage of choice into quarter inch slices. Add them to the fabada.
To serve, ladle your Fabada into your Europa Table Terra Cotta bowls, garnish with fresh chopped parsley, and serve with a toasted baguette or dinner rolls.