Asturian Bean Stew Food

ASTURIAN BEAN STEW

Steps:

• The night before you are going to cook the Fabada soak the beans in a bowl of water. This is very importan as the beans comes dried. Then drain the beans and transfer them to a large casserole, add the onion peeled, the garlic clove, the chorizo, the morcilla and the pork belly.
• Cover with cold water two fingers above the ingredients add the saffron, a dash of extra virgin olive oil, the paprika and bring to boil. When the stew starts to boil with a ladle or a skimmer clean the impurities on the surface of the stew and drop half glass of cold water, in Asturias we call that "scare the beans".
• We will cook it at slow fire for about 2 or 2 and a half hours untill the beans are tender and slightly shaking the casserole occasionally and scaring the beans every 20 or 30 minutes with cold water. After simmer the beans for about 2 hours and a half, try one bean to taste if it is tender and if it needs salt, if the beans are tender, the Fabada are ready. Just turn of the fire and leave it rest a few minutes.
• Discard the onion, and the garlic clove and transfer the meat to a bowl. Cut the chorizo, morcilla and pork belly into pieces. To serve, transfer some beans to a plate and some pieces of chorizo morcilla and pork belly.

ASTURIAN BEAN AND SAUSAGE STEW (FABADA ASTURIANA)

Steps:

• Pour beans into a large pot or bowl and cover with cold water.
• Turn the burner on high until the water comes to a boil. Boil for 1 minute and then turn off the burner.
• Cover and let beans sit in the water for 1 hour.
• While the beans are sitting, chop the onion into approximately 1/4-inch pieces. Cut the pork into large chunks, about 2-inch squares.
• Cover the bottom of a large pot with olive oil and heat over medium. When hot, add the chopped onions, garlic, and pork. Sauté until the onions are transparent (but not browned). Remove from heat.
• Drain water from the beans. Place the beans in the large pot with the sautéed onions and pork. Add water to cover. Add the bay leaf, sliced chorizo, and Spanish paprika.
• Place back on the stove and turn on high. When the water comes to a boil , reduce to medium. Water should be at a low boil. Simmer until the meat is tender. This takes approximately 1 1/2 hours.
• Taste the stew and adjust salt if necessary. Serve in soup bowls with crusty bread .

SPANISH BEAN SAUSAGE STEW FABADA A LA ASTURIANA

Steps:

• Cover the beans in water in a kettle and bring to a boil. Boil for 2 minutes. Remove from the heat. Cover and let stand for 1 hour.
• Meanwhile, sauté the onions and garlic in the olive oil in a large casserole or heavy kettle until tender. Stir in the tomato paste and season with salt and pepper.
• When the beans are done, put them, with their liquid, in the casserole or kettle over the onions. Mix well. Add the bacon. Pour in enough water to completely cover the ingredients. Bring to a boil. Lower the heat, cover tightly and cook as slowly as possible for 1 hour. Add the ham hocks and blood sausage and continue cooking slowly for about 1 hour longer or until the ingredients are cooked. Add the chorizo and saffron 30 minutes before the dish is finished cooking. Add more water while cooking, if needed. Serves 8 to 10.
• MENU: Spanish Bean Sausage Stew, Warm Corn Bread, Sliced Fresh or Canned Pineapple.
• Soups & Stews One Dish Meals.

ASTURIAN BEAN STEW WITH SAUSAGES -- (ASTURIA, SPAIN)

Steps:

• Soak beans overnight in enough water to cover by 2 inches; drain.
• Cook bacon in large stockpot on medium-high heat 4 min., stirring occasionally. Add onions, leeks, carrots and garlic; stir. Reduce heat to low; cook 15 min., stirring occasionally. Add beans, ham hocks, sausages, bay leaves and paprika. Add enough water to just cover ingredients in stockpot. Bring to boil over medium heat, stirring occasionally. Skim off foam and fat from top of stew. Reduce heat to low.
• Simmer, partially covered, 2-1/2 hours or until beans are tender. Skim fat from top of stew. Remove ham hocks. Remove meat from the bones. Return meat to pot; discard bones. Remove bay leaves; discard. Season with salt and pepper.