Fabada asturiana
Large white fabes beans stewed with chorizo, morcilla and cured pork.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Soak the beans twelve hours in cold water and drain them.
Put the beans, cured meats, onion, garlic and olive oil in a pot and cover with cold water by three fingers.
Bring it up, skim, and drop the heat until the surface barely trembles.
Cook two and a half hours, adding half a cup of cold water every thirty minutes.
Lift out the onion and garlic, crush them with the saffron and paprika and return them to the pot.
Salt it at the very end and let it stand half an hour before serving.
Lift out the meats, slice them and serve them on a separate platter, with the beans in a tureen.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Juan J. Martínez from Valencia, España · CC BY-SA 2.0