Asturian bean stew in cocotte
I love fall! I love feeling the cold in the morning when I leave the house while I think about how much I missed it. There is another sensation that I also enjoy, and it is that of those comforting dishes that help you get away from the cold.
Undoubtedly, the proposal that Carmen, from Yerbabuena in the Kitchen , brings us today is one of these dishes: the traditional Asturian bean stew is one of the most typical dishes in the country, which you will enjoy eating both on a daily basis and at family meals. . So take note -when the cold weather arrives, it is time to start heating up the stove for this dish that you will love!
I'm in autumn mode, and although the cold hasn't arrived in a noticeable way yet, how about preparing for the coming weeks with recipes from our traditional cuisine?
On this occasion the chosen recipe is the fabada, its origins are not known for sure, even so it is the best known and most widespread dish of Asturian regional cuisine. Obviously, it is a consistent and caloric meal, born from the need to combat the cold and humid climate of the Asturian winter, but within a moderate, balanced and healthy diet, it has a perfect place.
The “faba La Granja” variety is used in the preparation of the bean stew, a white, soft and buttery bean that is grown in Asturias, of excellent quality and that boasts of having a designation of origin. The famous compango completes the recipe, that is to say the smoked black pudding and chorizo and the pork shoulder and bacon, which confer a unique and delicious flavor to this dish.
For those who have not yet dared to prepare this type of recipe because they think that their elaborations are a bit cumbersome, nothing is further from the truth: it only requires a good raw material, a good casserole or cocotte , and time to leave let the chup-chup work its magic.
Precisely for this reason, these recipes are my favorites when I have guests or on those weekends when I have work to do, since due to its simple preparation I only have to spend a few minutes, just enough to introduce practically all the ingredients at the same time in this recipe. wonderful Le Creuset cocotte made of vitrified cast iron , ideal for this type of cooking and letting a slow fire and a lot of love do the rest.
Here I leave you the recipe, the one my mother taught me, the one I have taught my daughter and with which I have enjoyed unforgettable moments.
INGREDIENTS (for 8 people)
- 1 Kg Beans from La Granja
- 3 sausages
- 3 blood sausages
- 250 gr lacon
- 1 piece of Iberian bacon
- 1 onion
- Olive oil
- The night before we put the beans to soak, covering them well with cold water as they will grow quite a bit. Likewise, we put the pork shoulder in water to desalinate.
- The next morning we put all the ingredients except the saffron, that is, the beans, the chorizos, the black pudding, the pork shoulder, the bacon and the onion in a large pot or cocotte , cover everything with cold water and add a splash of oil made of olives.
- Put on the fire and let it begin to boil with intensity. We remove the foam that forms on the surface with a slotted spoon and add a little water to stop the cooking, like this a couple more times, this is what is called scaring the beans.
- We lower the heat and let it cook very slowly for about three hours depending on the quality of the beans with the lid of the cocotte ajar. Half an hour after finishing cooking, we add the saffron that we will have previously toasted a little in a pan .
- We present the compango at the table so that each diner serves what they want. You can also serve it in tureens, like those of Emile Henry or those of Le Creuset , both precious.
• Cooking should always be over a very low heat.
• We only cover a couple of fingers of water above the ingredients; If during cooking we notice that it is necessary, we add a little more. This will favor that the beans are softer and the result is not a watery bean.
• While it is cooking, do not stir the bean stew with any object, simply shake the pan or cocotte a little, to prevent the beans from breaking.
• We do not add salt, since the compango provides a lot. However, if necessary, we rectify at the end.
• I have used the traditional round cocotte , but the low cocotte , the pot, or the saucepan type will do just as well.
Para Margara. Postre con la fabada asturiana? Arroz con leche
Los ingredientes que pone en la receta son esos, ni más ni menos, y no lleva cebolla. Pero es mejor hacerlas uno o dos días antes, estarán mucho mejor. ¡Ahí va que te preste!
carlos Escalona González said:
MARI CARMEN said:
Hola!! He hecho hace mucho tiempo Fabada pero en olla express , hace nada he descubierto las cocottes , y lo que he hecho de momento vale la pena totalmente . Voy a lanzarme con tu receta , para el kilo de fabes con todo su “acompañamiento”, de qué tamaño es la cocotte ???.
Muchas gracias ………
Erena Martin said:
Muchas Gracia Carmen,
Hoy 1/27/19 en Miami hay un poco de fresquillo. Y se apetecía al caliente.
Me ha quejado muyyyyy buena.
FELICIDADES!!! a todos.
Márgara Garza said:
Hola una pregunta desde México. Mi abuelo era asturiano de Villaviciosa, cuando sirves fabada como plato principal, qué mas complementa la comida? Y de postre? Muchas gracias de antemano
Y la cebolla, cuando la agregas. yo creo que te dejaste ingredientes atrás
Gracias Hugo, lo tomamos aquí como nombre propio, lo cambiamos :) Saludos!
hehehe Que así sea Begoña, la próxima receta será con una foto tuya :) Saludos!
Muchas gracias Paju y David!! Saludos!
felices que así sea, Bordanova i Mundet :) Un saludo!
Gracias Carmen, a disfrutarla! :)
Les fabes o las habas. Por favor. Fabada, la faba, les fabes, en plural.
Me encanta ? la fabada y más la cocotte !!! Bueno aparte que vendo la marca además me la compro !! Ji ji ji ?
carne Bordanova i Mundet said:
Guardo totes les receptes del blocg .N’he utilitzat moltes i l veritat ,totes funcionan.Felicitats a Claudia&Julia.
Muy buena esa fabada,si señor !!!