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A Hearty Winter Stew – Fabada Asturiana – Spanish White Bean and Pork Stew

fabada-asturiana-spanish-white-bean-stew-chorizo-bacon-blood-sausage-44637787
fabada-asturiana-spanish-white-bean-stew-chorizo-bacon-blood-sausage

This is the ´national dish´of Asturias in the north of Spain. With a climate very similar to the UK this is a year round staple for many locals. Humble, 0km ingredients transform into a rich, satisfying rustic dish of goodness.

 

Ingredients (for 4)

1 kg dried white haricot beans

300g pork shoulder

100g jamon

2 chorizo sausages (15cm long)

2 black puddings (15cm long)

1/2 onion

1 carrot

few strands saffron

parsley to garnish

 

Image – Fabada Asturiana

 

Method

 

Soak the the beans overnight in plenty of cold water. In another bowl, soak the pork shoulder and ham overnight too.

 

Drain the beans and put into a large saucepan. Cover with fresh cold water and bring to boil then simmer over a low heat for about an hour. Skim off frequently.

 

After an  hour add the rest of the ingredients and cover with more cold water. Bring back to the boil and simmer over a low heat for 2 hours or until the meat is cooked. Stir gently from time to time, trying not to break up the beans. Serve garnished with parsley and fresh crusty bread.

 

Traditionally all the meat and vegetables would be removed from the pan, cut into small pieces and served on top of the beans in bowls – probably to make sure everyone had a fair share of them and of course it would have been made over an open fire, the only cooking method for most years ago.

 

A satisfying bowl of goodness. I personally would remove the black pudding as it´s not to my taste – but then it wouldn´t be a traditional Fabada Asturiana!