It's a good day to revisit 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 they’re part of our diet every week. But some of them we also cook on the weekend, especially because they taste great the next day.
For today's recipe, we're going to make a delicious fabada. As everyone knows, it is the traditional stew of our Asturian cuisine. It is usually prepared with cured sausages like chorizo, blood sausage.., called compango, which has a characteristic smoky flavor.
Fabada is considered one of the ten most typical recipes in Spanish cuisine, but it’s also a dish high in calories and fat, so be careful: have a moderate serving because this alone will fill you with energy.
Boles Line Flower, Mediterránea Lifestyle glasses and Emile Henry stewpot
Ingredients
- 1/2 kg of beans
- 1 compango (chorizo, blood sausage, and bacon with meat)
- 1/2 teaspoon of sweet paprika
- Water
- Salt
Preparation
- Soak the beans for at least 4 hours. At home, we usually do it the night before.
- We put them in the beautiful /// Emile Henry stewpot, perfect for this kind of slow cooking (and it will also be useful for presenting it at the table). Alternatively, you can use the Emile Henry Dutch Oven or a casserole-type pot or casserole dish. Cover with water, adding the water they were soaked in.
- Turn the heat to high and heat until it comes to a boil, and now add the compango, the paprika, and a little salt.
- Reduce the heat and cook for approximately three hours, until they are tender. It is very important to keep it on low heat at all times, maintaining a very gentle, minimal but steady simmer.
- From time to time, keep adding a glass of water to “scare” them (as they say) and stir gently.
- Finally, if you want them thicker, take a spoonful of beans and run it through a food mill, then return it to the pot. This is definitely a step I recommend.
Ready to serve with a good glass of wine!
Tips for making good fabes
- The ingredients must 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.