Fabada Asturiana is a rich rustic dish from northern Spain. It lends itself to cold, crisp Autumnal evenings when the nights draw in and you want to be comforted by something warm and hearty. As much as I wholeheartedly wish I could be there with you to share this loving meal, I give you my own recipe for you to make. Serve piping hot, with fresh, warm ripped up rustic bread.
Raise a glass of good red wine to me!
Con mucho gusto! Mi carinio!
Ingredients:
Serves up to six people.
1 tin of Butter Beans (faves) in water
11/2 lbs of cubed Pork or Belly Pork
Cubed Pancetta or chopped Smoked Bacon
1lb of Chorizos (sliced into disks)
6oz Morcilla or Black Pudding
2 tablespoons of Olive oil
Fresh Garlic
Onion
Saffron
Salt/Black Pepper
1 Bay Leaf
Chopped fresh Parsley
1 glass of Red Wine (Rest of the bottle to drink!)
Method.
Take a heavy bottomed pan and heat the Olive Oil. Turn over chopped onion and chopped garlic until transparent.
Add the cubed pork, pancetta and sliced chorizos and sizzle gently until golden.
Add the Morcilla or sliced Black Pudding.
Splash in the wine and some stock or water. Just enough to barely cover an inch over the meat..not too much now!
Now the bay leaf, pepper and a tiny pinch of salt. (I use Maldon Sea Salt.)
If using fresh saffron, use only a pinch warmed up in a drop of warm water, to release the colour and flavour.
Simmer gently on a slow heat for for 2 to 3 hours (Or in a slow cooker.)
About 7 minutes before the end of cooking, take out the bay leaf and add the cooked, drained
Butter Beans to the stew.
Serve in a large bowl at the table. Sprinkle with chopped, fresh parsley.
Don't forget your rustic, fresh bread ripped up...and last, but not least... a glass of WINE!
Posts
