Fabada stew crockpot recipe offers a "taste of Spain"
Kroger Chef Paul Dowell shows how to make a hearty bean and bacon stew with roots in Spain.
LOUISVILLE, Ky. (WDRB) -- Spain is famous for it's ham. So it's only fitting that Kroger Chef Paul Dowell shows how to make a hearty bean and bacon crockpot stew with roots in Spain.
Spanish Fabada Stew:
Makes 6-8 servings
6 slices Private Selection Three Peppercorn Bacon (chopped)
1-10 oz. pkg. Kroger Produce Diced Yellow Onion (or 1 lrg. onion diced)
2 Tbl. Chopped Garlic
1 meaty Smoked Ham Hock
4-15.5 oz. cans Kroger Cannellini Beans (drained & rinsed)
1 Tbl. HEMIS'fares Smoked Spanish Paprika
1 lrg. pinch HEMIS'fares Saffron threads (crushed)
1-7.9 oz. pkg. Palacios Authentic Spanish Chorizo (sliced)
6 cups Water
Heat a large saute pan over medium-high heat & add diced bacon. Stir bacon occasionally & cook until fat has rendered & not yet browning (2-3 minutes).
Add onion & cook until tender & caramelized, but not burned (about 10 minutes).
Add garlic & cook until tender & fragrant (about 2 minutes). Remove from heat.
Place ham hock in the bottom of a crock pot & pour the bacon mixture over top.
Add next four ingredients into the crock pot, pour water over the top & stir gently to combine
Cover with crockpot lid & cook on high for 4 hours or low for 8 hours. Remove ham hock & pull meat from it & add back into stew, discard bone.
Enjoy this Spanish stew piping hot with some fresh-warm crusty bread!
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