Fabada

So, we had a bit of snow here in Boston.

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It’s sort of amazing to me that with all the technological advances of the 21st century, things still come to a screeching halt for Mother Nature. Of course, thanks to some of those technological advances, Tuesday was a sort of work day anyway. In addition to job stuff, I spent a couple of hours shoveling. That was real work. I’m glad I train for life.

I hunkered down with some friends Monday night. There was wine and stories. A guitar singalong. Sledding down streets. The usual urban adventures.

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Times like this lend themselves well to slow cooked meals that stick to the ribs, so I made a fabada right before the storm hit. A fabada is a Spanish bean stew filled with pork parts. Traditionally, a pig trotter and ear are thrown in, but I wasn’t about to make a special trip to the grocery store before #snowmageddon, so I used what was on hand: pancetta, pork loin, chorizo, and pork belly. Pancetta was the only non-traditional ingredient, but it worked.

This is a meal best cooked overnight and then allowed to sit for a day, as the beans soak up more flavor as time goes on. But if time is short you can always eat it right away; it’s still pretty delicious straight out of the oven.

Fabada
(serves 6)

1 lb white or navy beans
1 onion, diced
5 cloves garlic
6 cups chicken stock
1 lb chorizo sausage, sliced into 1-inch pieces
1 to 2 lbs pork loin, cut into 1-inch pieces
8 oz pancetta
8 oz pork belly, cut into 1/2-inch cubes
1 Tb paprika
salt to taste
balsamic vinegar/glaze (optional)

Combine beans, onion, garlic, and stock in a large dutch oven and bring to a boil over high-heat. Reduce heat and let simmer for an hour. Heat oven to 250. Add meats, paprika, and salt to the beans and put the pot in the oven (if you need more liquid, add water to cover the beans). Cook six to eight hours, until beans are tender. Remove from oven and let cool. If you can wait a day to eat it, do. Serve drizzled with a bit of balsamic, or balsamic glaze.

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