Fabada is a rich bean dish originally from Asturias in Northern Spain. It is traditionally made with large white beans also known as “judiones”, Spanish chorizo and morcilla or blood sausage. My version of fabada is 100% plant-based. It contains soyrizo and tempeh bacon.
In Spain, we love to cook with extra virgin olive oil, using plenty of vegetables and legumes in our dishes. For my recipe, I used butter beans, onions, carrots, celery, garlic and kale.
¡Buen provecho!