Fabada-Style White Bean Stew with Chorizo and Pancetta
A slow, smoky winter stew where creamy white beans soak up saffron, smoked chorizo and savory pancetta into a rich, lacquered broth. Make-ahead friendly and deeply comforting, it tastes even better the next day when flavors have fully married.
1 lb dried large white beans, soaked overnight and drained
8 oz spanish smoked chorizo, cut into 1/2-inch slices
6 oz pancetta, cut into 1/2-inch dice
2 tbsp extra-virgin olive oil
1 yellow onion, finely chopped
4 clove garlic, thinly sliced
1 cup carrot, small dice
1 cup celery, small dice
1 tbsp tomato paste
1 tsp smoked paprika
Pinch saffron threads, crumbled and steeped in 2 tbsp warm water
2 bay leaf
6 cup low-sodium chicken stock
2 cup water
1 ½ tsp kosher salt
½ tsp freshly ground black pepper
2 tbsp fresh parsley, chopped
1 lemon, cut into wedges for serving
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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