My inspiration for this recipe comes from Marcus at Country Wood Smoke http://countrywoodsmoke.wordpress.com/2012/03/08/smoked-morcilla-and-chorizo-fabada/.
I saw this recipe in March and started my search for morcilla or Spanish blood sausage immediately. I didn’t find it but I did find a Portuguese blood sausage called chourico mouro. In the freezer it went, along with the Portuguese chorizo and out it came today, along with some French grillaudes or rendered pork pieces.
I suppose what has increased my interest in cooking since coming to France is my finally being able to cook with superior ingredients. Hello! Fresh. Prime.
Also, the importance of handsome cooking equipment can never be underestimated. Example: Frugal’s creativity has soared since he got that skillet http://frugalfeeding.wordpress.com/page/2/ 🙂 I understand, pretty pots encourage and energize me.
I need more Le Creuset! And Frugal’s skillet to keep my spirits up!
In the meantime, since I’m banned from the butcher’s and the fishmonger’s, I went shopping for one of those wonderful French, oval, cast iron, fish skillets. Mme Parret has one and she thought I could find one at the restaurant supply store here in town. They didn’t have one but I found an oversize paella pan that I intend to use for large fish frying until I find the fish skillet.
Fabada My Way: Chorizo, Mouro, Gillaudes and Bean Stew
1 lb lingot or cannellini beans, soaked overnight
2 bay leaves
3 garlic cloves, whole
1 chorizo sausage, cut into chunks
1 mouro sausage, cut into chunks
1/2 pound grillaudes or smoked ham hock, cut into chunks
3 garlic cloves, chopped
1 large onion, coarsely chopped
1 can diced tomatoes
5 or 6 sprigs of fresh thyme
1 bay leaf
1 tbsp piment d’espelette
Put the beans in a pot with the 2 bay leaves and the whole garlic. Cover with about 2 inches of water, bring to a boil, put the lid on and simmer for 1 hour.
Brown the sausages and grillaudes in some olive oil until brown. Remove and set aside. Add the chopped garlic and onions to the pan and cook until the onions are soft. Add the tomatoes, thyme, bay leaf and piment d’espelette, then cook for about 2 minutes. Stir in the meats and simmer for 5 minutes. Pour the meat mixture into the beans, just to blend. Bring to a boil and simmer for 1 to 1 1/2 hours. The beans should still have shape but be creamy inside. Serve with country bread.
Beverage suggestion: Beer