Asturian bean stew
It's a good day to remember a classic from our kitchen! Today Luisa Morón ( Cooking with my Carmela ) brings us the recipe for the traditional Asturian fabada, a spoon, knife and fork dish, full of flavor and energy.
At home we really like legumes and weekly they enter our diet. But some of them we also prepare on the weekend, especially because from one day to the next they are very tasty.
For today's recipe we are going to prepare a delicious fabada. As everyone knows, it is the traditional stew of our Asturian cuisine. It is usually prepared with sausages such as chorizo, blood sausage..., called compango and which has a characteristic smoky flavor.
Fabada is considered one of the ten most typical recipes of Spanish cuisine, but it is also a dish with a high degree of calories and fat, so be careful, take a moderate dish because it will already fill you with energy.
Fleur de ligne bowls , Mediterranean Lifestyle glasses and Emile Henry kettle
Ingredients
- 1/2 kg of beans
- 1 compango (chorizo, blood sausage and bacon with meat)
- 1/2 teaspoon sweet paprika
- Water
- Salt
Preparation
- We put the beans to soak for at least 4 hours. At home it is usually done the night before.
- We put them in the beautiful Emile Henry kettle , perfect for this type of slow cooking (and which will also serve to present it at the table). Failing that, you can use the Emile Henry Faitout or a cocotte or casserole pot . We cover with water, adding the water where they have been soaking.
- We put the fire high and heat until it starts to boil and now is when we add the compango, the paprika and a little salt.
- Lower the heat and let cook for approximately three hours, until we see that they are tender. It is very important that it is always over low heat, that a chup chup is kept to a minimum but constant.
- From time to time, add a glass of water to scare them away (they say) and stir carefully.
- At the end, if you want them thicker, take a spoon of beans and pass it through the food mill, and return it to the pot. Without a doubt, this is a step that I advise you.
Ready to serve with a good glass of wine!
Tips for making good fabes
- The ingredients have to be of good quality.
- Always cook over low heat.
- Use bottled mineral water.
Comments
Claudia said:
Lo del ajo y el azafrán me parecen todo un acierto!! Muchas gracias, Ana!! (de la cebolla no digo nada porque yo también la incorporo) :) Saludos!
Ana said:
Siempre pongo media cebolla picada muy fina, ajo igualmente picado, y un chorrito de aceite de oliva, que les aporta una finura extraordinaria.“Imprescindible” además, un sobrecito de azafrán en rama. Un abrazo. Ana Uve
Claudia said:
Hola Ángel, eres el segundo comentando el tema del caldo… ¡Toda la razón! En la marmita hay más caldo que en el bol, pero aún así siempre es mejorable. Gracias por tus consejos! Un saludo!
Claudia said:
Hola Ana, tienes razón que en el bol les falta el jugo, más apreciable en otras fotos. Lo suyo es poder disfrutar de un buen plato con la cuchara, sin duda! Un saludo!!
Angel said:
No las remováís que se rompen con facilidad, si lo hacéis que sea con mucho cuidado o mejor incluso un vaivén circular con la olla. Y echad un poquito más de caldo que en el plato se ven un tanto secas. Tras esto, solo decir que las probaba encantado :-)
Ana said:
Eso no es fabada. Estan secas.
Clauida said:
Muy buena aportación, Julio! Muchas gracias!!
Julio said:
Una buena opción es incorporar ajo. Bien pasado por el mortero al mismo tiempo que el pimentón o bien incorporando 1/2 cabeza entera en la cocción.