ReceptnaptárFabada Asturian style (fabada asturiana)
Fabada is the national dish of Asturias, perfect for the winter table of this green, rainy region of northern Spain. The large, buttery fabes beans soak up the flavour of the smoked meats, while chorizo and morcilla give it a deep, spicy base. It cooks slowly with little work, and it is at its best when the beans stay whole.
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Ingredients
Method
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- Soak the beans overnight together with the bacon, then drain off the water the next day.
- In a large pot, place the beans, chorizo, smoked pork shoulder, ribs and bacon, then add plenty of water.
- Bring to a boil over high heat, then lower the heat and cook over low heat for about 2.5 hours, until the beans are tender.
- Meanwhile, cook the blood sausages separately in a pot: prick their ends with a toothpick, cover with cold water and cook for 5-10 minutes.
- Since the meats (lacón, bacon, etc.) are already salty, adjust the amount of salt to taste during cooking.
- Add the cooked blood sausages to the fabada and serve hot in its own cooking liquid.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Fabada asturiana (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Do not stir while it cooks, just shake the pot, and if needed pour in some cold water (this is called asustar), so that the beans stay whole.
- Adjust the salt only at the end, because the smoked meats add a lot.
- Keep the liquid over a low heat, barely simmering, because a hard boil bursts the beans and the morcilla too.
Frequently asked questions
What can I use instead of fabes beans?
Large white beans, such as butter beans or judión beans. With smaller beans the cooking time is shorter.
Can I freeze it?
Yes, it keeps for 3 months with the meats, and the flavour is even better the next day. Reheat it over a low heat and do not stir too much.
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