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Fabada Asturiana
Created by: Howcan Team
Ingredients
- 1 pound dried white beans
- 1/2 pound chorizo sausage, sliced
- 1/2 pound morcilla (blood sausage), sliced
- 1/2 pound pork belly, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon sweet paprika
- 1/2 teaspoon saffron threads
- Salt and pepper to taste
Instructions
- Rinse the dried white beans and soak them in a large bowl of water overnight.
- In a large pot, add the soaked beans, chorizo, morcilla, pork belly, onion, garlic, bay leaves, sweet paprika, and saffron threads.
- Cover the ingredients with water, bring to a boil, then reduce the heat to low and simmer for 2 hours, or until the beans are tender.
- Season with salt and pepper to taste, and continue to simmer for an additional 15 minutes.
- Remove the bay leaves and discard.
- Serve the Fabada Asturiana hot, accompanied by crusty bread and a glass of Spanish red wine.
Fabada Asturiana is a traditional Spanish dish hailing from the Asturias region. This hearty stew features creamy white beans, chorizo, morcilla (blood sausage), and pork, slow-cooked with saffron and paprika for a rich, smoky flavor. Dating back to the 19th century, it was originally a humble peasant dish but has since become a staple of Spanish cuisine. Renowned chefs like José Andrés have popularized it in the US, while in Spain, restaurants like Casa Gerardo in Prendes and El Raitán in Oviedo are celebrated for their authentic Fabada. The key to a perfect Fabada lies in the quality of the ingredients, especially the beans and chorizo. For a twist, some chefs add a dash of cider for a tangy kick. If you're in Spain, seeking out a local, family-run restaurant is often the best way to savor the most authentic and delicious Fabada Asturiana.
150 min
6
400 calories
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