Hi everyone!!
I know it’s been a while since I asked on my Instagram story if you’d like to have my Fabada recipe that I made in the Instant Pot… I have been quite busy organising my daughter’s birthday party. Now that it’s been over and I have a very happy girl, I have more time to catch up on writing my recipes 🙂
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| Click here for the printable recipe |
Note to the Frenchies:
Si vous ne connaissez pas ce qu’est l’Instant Pot (je vous mets le lien ici pour lire les revues, Amazon ne me connait pas du tout), je vous le recommande vivement pour cuire les haricots secs, les riz complet et noir ou un bon plat mijoté sans rien brûler ! Oui, cela sens le vecu mais que voulez-vous ? Quand on vit à plus de 2500m d’altitude, cela prend une éternité pour cuire et souvent l’eau a évaporé avant la fin de la cuisson… Le fabada ressemble à notre cassoulet toulousain car il est préparé avec des haricots secs et des saucisses. Mais il est d’origine espagnol; le safran était donc de sortie !
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| Cliquer ici pour imprimer la recette en français |
Without further ado, here is the recipe
Ingredients:
- 350 g of dried white beans
- 1 piece of morcilla Iberia
- 2 pieces of smoked pork sausage
- 1 slice of thick bacon
- 2 pieces of pork shank – optional
- 1 white onion
- 3 cloves of garlic
- 3 or 4 bay leaves
- 1 tbsp of olive oil
- 1 can of tomato sauce or my quick tomato sauce recipe on
- 1 tsp of saffron, salt + pepper & parsley to garnish
Directions:
- Soak the white beans overnight
- Prepare all the ingredients: chop the onion,
crush and peel the garlic, slice the morcilla and sausages in big chunks, slice the bacon in strips - Drizzle the tablespoon of olive oil in the Instant Pot, set to sauté mode and add the onion and garlic. Stir for about 5 minutes
- Then add all the ingredients, except for the parsley and the salt, cover with water
- Lock the lid and cook on high pressure for 40 minutes
- Allow NPR for 15 minutes before QR
- Now that the sausages released their flavor
and salt into the stew, you can adjust the taste
with more salt - Serve and garnish with fresh parsley
NB:
1. I served it with a leafy green salad and it was just perfect. Like most stews, this dish becomes even better the day after
2. I added pork shank for the texture and to remind me of the famous French cassoulet that uses confit duck legs
I hope you will give it a try and if you do, don’t hesitate to comment below and/or tag me on Instagram
Bon appétit !
