A rich, hands-off mountain stew inspired by Northern Spain’s Fabada Asturiana. Creamy pinto beans, marbled pork shoulder and smoky andouille bake together in a Dutch oven until the meat is fork-tender and the broth naturally thickens into a savory, brick-red gravy.
Continue reading “Oven-Braised Spanish Bean and Pork Stew (Fabada-Style)”