Fabada (In Slow Cooker)
Perfect winter confort with white beans that melt in your mouth.
- 500 g faba asturiana cannellini or other large white beans would work too
- 2 Morcillas Spanish black pudding, could be substituted for an artisanal onion black pudding
- 2 Chorizos
- 150 g Tocino y Lacón substitutes a thick piece of bacon or pancetta
Soak the beans overnight (10-12 hours) and put them in the slow cooker together with the rest of the ingredients.
Cover with water, one finger above the beans.
Cook on low for 8 hours, check the beans and if they are not soft enough leave them longer. Check every 30 min (depends on the type of bean).
Take the ceramic pot from the slow cooker and move it in circles so the content mixes a bit. IMPORTANT: do not stir with a spoon, the beans might break.
Cut up the meats on bite site pieces and serve.