Spanish Bean Sausage Stew Fabada A La Asturiana Food
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
SPANISH BEAN SAUSAGE STEW FABADA A LA ASTURIANA
This savory stew, is one of Spain's great dishes. It is from the northwest region of Asturias along the Bay of Biscay, and its name derives from the local large white bean, fabe, a traditional ingredients in the stew. Because the native sausages and pork products are not easily obtainable outside of Spain, this dish is an adaptation of the original.
Provided by Olha7397
Categories Stew
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1092.7, Fat 56.7, SaturatedFat 17.6, Cholesterol 112.3, Sodium 2372.4, Carbohydrate 84.5, Fiber 20, Sugar 10.2, Protein 63.6
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