Fabada Asturiana is a hearty stew from the mountains of Asturias in Northern Spain.
Ingredients: Serves 6
500g butter beans (fabes)
2 black puddings (morcillas)
1 100g ham hock (punta de jamon)
2 spicy sausages (chorizos)
1/2 glass of oil
1 lge onion—peeled & cut into quarters
2 Cloves of garlic—peeled but whole
1 Teaspoon of spicy paprika
Note: In Asturias they would normally add about 100g of lard, a bit of pig’s ear & a bit of pig’s tail for added flavor, but you could add about 200g of a cheap cut of pork instead.
Soak the beans in cold water for 3 hours & then drain.
Put them in a large pan, cover with cold water & bring to the boil. Once it is boiling drain the beans again.
Now put them in another pan full of cold water & put on a medium to high heat. Add the onion, garlic, the oil & the cheap pork. Add the paprika & stir well then add the ham hock & the chorizo but leave the black puddings till later if they are soft ones as they may break up if you add them too early.
The water should the just covering the fabada. Once it is boiling reduce the heat, put on a lid & cook slowly for 2 to 3 hours— this will depend on the beans. About half an hour before it is ready add the black puddings. At the last minute add a little saffron or yellow food colouring dissolved in some of the liquid from the fabada.
If you have used pigs ear & tail do not serve them.
Serve in a bowl with a chunk of crusty bread.
Hint: You may want to take out a few of the beans, puree them & add them back to the fabada to make the broth thicker.