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 keep the cold away.
Without a doubt, the proposal that Carmen, from Yerbabuena en la Cocina , brings us today is one of these dishes: the traditional Asturian stew is one of the most typical dishes of the country, which you will enjoy eating both on a daily basis and at family meals. . So take note -when the cold has arrived it is time to start heating up the stove for this dish that you will love!
I am in autumn mode, and although the cold has not yet arrived in an ostensible way, how about we prepare for the coming weeks with recipes from our traditional cuisine?
On this occasion the chosen recipe is fabada, its origins are not known for sure, even so it is the best known and 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.
In the elaboration of the fabada, the variety "Faba La Granja" is used, a white, soft and buttery bean that is grown in Asturias, of excellent quality and which boasts of having a designation of origin. The recipe is completed by the famous compango, that is to say the smoked blood sausage and chorizo and the pork shoulder and bacon, which give this dish a unique and delicious flavor.
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 favorite when I have guests over or on those weekends when I have work pending, 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 in vitrified cast iron , ideal for this type of cooking and let a slow fire and a lot of care 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 Fabas 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 a lot. Likewise, we put the pork shoulder in water to desalt.
- 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 dash of oil made of olives.
- We put on the fire and let it begin to boil intensely. We remove the foam that forms on the surface with a slotted spoon and add a little water to cut the cooking, like this a couple more times, this is what is called scaring the beans.
- Lower the heat and 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, 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 can serve what they want. You can also serve it in tureens, such as those by Emile Henry or those by Le Creuset , both of which are precious.
• Cooking should always be over a very slow heat.
• We only cover a couple of fingers of water above the ingredients; If during cooking we notice that it is needed, we add a little more. This will favor that the fabas are softer and the result is not a watery fabada.
• While cooking, do not stir the fabada with any object, just shake the casserole or cocotte a little, to prevent the fabas from breaking.
• We do not add salt, since the compango contributes a lot. However, if necessary, we rectify at the end.