You can order real-deal Spanish fabes and sausages painlessly through Despaña, an online retailer that also operates a storefront in SoHo, New York City. Cannellini or lima beans can stand in for the fabes in a pinch, but the latter are well worth seeking out for their thin skin and buttery texture. Be sure to use Spanish-style chorizo here as fabada gets its signature smokiness from this semi-cured variety flavored with La Vera pimentón (smoked paprika). Hot tip: Fabada tastes best reheated the day after it’s made, when the flavors have had time to marry.
- 14 oz. dried Asturian fabes de la Granja or other large white beans, soaked at least 4 hours or overnight
- 1 lb. slab pancetta, cut into four chunks
- 1 large yellow onion (7 oz.), peeled
- 1 tbsp. kosher salt
- Small pinch saffron
- 12 oz. Spanish-style sweet chorizo sausages
- 8 oz. morcilla blood sausage, pricked in a few places with a fork