FABADA
A traditional Spanish bean and ham dish, from the Asturias region.
Provided by Mary Beth
Categories World Cuisine Recipes European Spanish
Time 11h5m
Yield 8
Number Of Ingredients 8
Steps:
- Cover beans with ample hot water and allow to stand overnight.
- Fill a Dutch oven 1/2 full with water and bring to a boil over high heat. Add salt pork, and allow to boil for 5 minutes, then remove. Pour out water.
- Drain water from beans and place them into Dutch oven. Pour in 10 cups of water, then bring to a boil over high heat. Boil for 15 minutes, skimming and discarding the foam that forms on top. Stir in saffron, salt pork, and diced ham; simmer for 5 minutes. Add the chorizo and morcilla sausages, and cook for 5 minutes more. Skim any foam that forms on top.
- Reduce heat to low, add bay leaf, cover, and simmer until the beans are tender, 2 to 3 hours, adding water if needed to keep beans moist. Allow beans to stand for 20 minutes off of the heat before serving.
Nutrition Facts : Calories 602.8 calories, Carbohydrate 36.8 g, Cholesterol 91 mg, Fat 38.7 g, Fiber 10.8 g, Protein 26.5 g, SaturatedFat 14.5 g, Sodium 1202.1 mg, Sugar 5.2 g
FABADA ASTURIANA
Make and share this Fabada Asturiana recipe from Food.com.
Provided by ratherbeswimmin
Categories Spanish
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In an 8-quart stockpot, saute onion and peppers in heated olive oil to release flavor, about 3-4 minutes.
- Add in mashed garlic and chopped bacon during the last couple of minutes; stir constantly to prevent garlic from burning.
- Add 3 cans of butter beans, including the liquid.
- Add in chicken stock, sherry, and ham chunks; stir in Bijol powder.
- Take the remaining can of butter beans, mash them, and stir into the pot.
- Simmer on low for about 1 hour, stirring occasionally.
- Add in chunks of morcilla or chorizo as desired, during the last 20 minutes of simmering.
- Add masa flour mixed with water to thicken, stirring constantly.
- Stir in the milk, bring almost to a boil, remove from heat and serve.
Nutrition Facts : Calories 484.6, Fat 23.4, SaturatedFat 6.6, Cholesterol 55.5, Sodium 1741.9, Carbohydrate 36.2, Fiber 8.2, Sugar 4.4, Protein 26.5
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 .
Nutrition Facts : Calories 745 kcal, Carbohydrate 51 g, Cholesterol 138 mg, Fiber 15 g, Protein 55 g, SaturatedFat 13 g, Sodium 697 mg, Sugar 7 g, Fat 36 g, ServingSize 6 servings, UnsaturatedFat 0 g
FABADA
Chorizo and bean stew
Provided by becky65
Time 3h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat the oil in a large saucepan and fry the onion and garlic until golden. Add the chorizo, black pudding, bacon, beans and stock and cook slowlyuntil it starts to foam.
- Add the paprika and continue to cook slowly for another 2.5 hours. Check the beans remain covered by adding water if necessary.
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