Asturian Bean And Sausage Stew Fabada Asturiana Recipes
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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- Drain two 15 ounce cans of white beans into a sieve and rinse under cold running water, finely mince 3 cloves of garlic, finely dice 1/2 of an onion and cut 2 beyond sausages into 1-inch thick pieces
- Heat a large sauce pan with a medium heat and pour in a generous tbsp of extra virgin olive oil, after 2 minutes add in the beyond sausages and mix with the olive oil, after 4 minutes and all the sausages have browned up, remove from the pan and set aside
- Using the same pan with the same heat add in the diced onions & minced garlics, mix with the olive oil, after 3 minutes and the onions are translucent, add in 1 tsp of sweet smoked Spanish paprika and quickly mix it all together, then add the beyond sausages back into the pan, the drained white beans and season with sea salt & freshly cracked black pepper, gently mix together until everything is well combined
- Add in a 1 1/2 cups of cold water into the sauce pan, a kiss of sea salt and pinch in 1/2 tsp saffron threads, give it a gently mix and place a lid on the pan, after 8 minutes remove the lid and turn off the heat, the water should have thickend up, giving you a beautiful broth and all the flavors have developed together, transfer into shallow bowls and serve at once, enjoy!
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