This article describes how to prepare traditional and authentic fabada asturiana recipe. This is a very common white bean stew throughout Spain. It contains also chorizo, Spanish black pudding and a block of smoked bacon. Nevertheless it is very easy and it requires little preparation, but on the other hand, it needs a long cooking time.
How to make fabada asturiana
Like most stews with legumes you do not have to forget to soak the beans the night before. In addition, while cooking you must “scare” the beans two or three times, that way they will be very soft when is ready. Do not worry if some beans break while boiling as it thickens the sauce. I must say that this dish, and in general, all kinds of white beans stews were the dishes I did not liked at all when I was a child, but now I like it when it is well done. And you? Do you like that kind of stews? Or maybe not at all? I hope not! If you want to share your comments, please leave a message after the recipe.
Fabada Asturiana Recipe (Spanish Bean Stew)
Note: There is a rating embedded within this post, please visit this post to rate it.Ingredientes
- 400 g of white beans
- 1 Spanish chorizo
- 1 Spanish black pudding
- 150 g of smoked bacon
- 1 teaspoon of sweet paprika
- 1 or 2 bay leaves
- 2 or 3 threads of saffron (optional)
- Salt
Elaboración
- The night before, soak the beans in a large bowl covered with cold water. Let them soak for 8-12 hours.
- Drain the beans and rinse them with cold water.
- Place them in a pot and cover with cold water. Bring to boil.
- As soon as the water boils, “scare” the beans, that is, to stop the boiling with some cold water.
- Then add the chorizo, black pudding, bacon, bay leaf, the paprika and the saffron. The latter previously lightly crushed in a mortar.
- Simmer over medium-low heat for about 3 hours. While boiling “scare” beans again twice with cold water or if the stew needs some more liquid.
- When the beans are tender, remove the chorizo, the black pudding and the bacon.
- Cut the bacon into chunks and cut the chorizo and black pudding into slices one centimeter thick.
- Salt the beans to taste and put it back the chorizo, the lack pudding and the bacon. Remove the bay leaf.
- Cook for 2 to 3 minutes more to blend flavors.
- It is done. Enjoy!
Sugerencias, trucos y consejos
- This stew of white beans or “fabada asturiana” can be consumed immediately or be prepared in advance, because it is very good reheated.
- You can add two peeled garlic cloves, a whole onion and a drizzle of olive oil extra virgin at the beginning of the simmering. Although I prefer not to use them.
- You can also add a ham bone, and/or an extra piece of chorizo or black pudding as you wish.
- If you want to make a lighter version of this bean stew, degrease the chorizo and the black pudding by cooking them with water in a saucepan before. Add them to the bean stew halfway.
- You should also try: Lentils and Chorizo Soup
Now you know how to make fabada asturiana
Have you liked it? Note: There is a rating embedded within this post, please visit this post to rate it.
See you!