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The central component of Fabada, the famous Asturian stew, is the large white bean called fabes. A major Asturian crop, the fabe boasts a thin skin that gives way to rich, buttery flesh. When stewed, it soaks in the surrounding flavors while adding a comforting creaminess.
slab bacon, finely chopped
ham steak, cut into ½ inch cubes
1 pkg. (3.5 oz.)
GOYA® Chorizo, cut into ½ inch slices
4 cans (15.5 oz. each)
small MORCILLA (blood sausage), about 4 oz
Add bacon to medium, heavy pot over medium-high heat. Cook, stirring with wooden spoon, until fat is rendered. Add ham and chorizo; cook, stirring occasionally, until light golden brown on all sides, about 7 minutes. Add sofrito, ham-flavored concentrate and sazón to pot; cook until fragrant, about 2 minutes.
Add 2½ cups water to pot. Using wooden spoon, scrape up any morsels stuck to bottom. Bring water mixture to a boil. Add beans and morcilla to pot; bring to a boil. Reduce heat to medium low and simmer until flavor comes together and mixture thickens, about 10 minutes.
Transfer morcilla to cutting board; cut into ½ inch slices. Return to pot. Evenly divide soup among shallow serving bowls.
Sofrito - a puree of tomatoes, onions, green peppers, cilantro and garlic - is used as a cooking base in many Spanish dishes; like rice, soups and stews. But washing, chopping and cooking down the vegetables can be time-consuming. Instead of hassling, simply open a jar of GOYA® Sofrito and add the fresh-tasting mixture to your favorite dishes. Then enjoy the authentic flavors you love, without the work.
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