|
|
 Fabada Asturiana | Status Approved | | Name |  Fabada Asturiana | | Category | European, Soups & Stews, Vegetables | | Serves/Yields | 8 / 10 | | Difficulty | Moderate | | Prep. Time | 30 minutes | | Cook Time | 3 hours | | Introduction | | Fabada Asturiana, or simply Fabada, is a rich bean stew, originally from Asturias, but widely available in Spain and in Spanish restaurants world-wide.
This is not a very quick to prepare recipe, but it has all the wondefull mediterranean flavor. | | Ingredients | | 2 pounds dry white spanish beans (dry butter_beans)
3 morcillas , diced
3 chorizos casera, diced
1 pound pancetta or bacon , diced
4 oz lard (the original recipe call for 8-10 oz.... you choose)
4 oz butter
4 whole, peeled garlic_cloves
1 onion , quartered
2 tbs minced parsley
1 pkg saffron
| | Directions | | Step: 1 | In two separate bowls ,soak beans and lard overnight in cold water.
in a large casserole ( preferrably earthenware) put lard, bacon, parsley, chorizo and morcilla.
Drain beans, and lay over the bacon.
Put garlic and onion on top of the beans.
Fill the casserole with cold water to cover the beans. | | Step: 2 | Turn on the heat and bring to a boil.
Once the water is boiling skim off the foam, and turn heat to low. Let cook for about 2.1/2 to 3 hours, without stirring.
Be sure that beans are always covered with water, If necessary, add cold water every now and then.
Just a few minutes before they are done add the saffron previously dissolved in a few teaspoons of water and the butter.
Adjust salt to taste.
Turn off the heat and let sit for half hour before serving.
Remove the garlic and onion before ladeling into serving bowls. | | Menu suggestion | | After this dish, you do not want to eat anything else!
In fact, you got enough calories for the week! |
Time submitted: Saturday, May 13. 2006 at 17:58:33 Contributed By: guido
Rate It| Average score: 2.2 () votes: 5 |  |  | |  |  |  | Comments
| | Login/Create an Account | 0 Comments | | The comments are owned by the poster. We aren't responsible for their content. |
No Comments Allowed for Anonymous, please register |
|
Printer Friendly
Email to friend
Subscribe this RSS
