Best Fabada Asturiana Recipes

FABADA ASTURIANA

Steps:

• Prep Time/ Cook Time Soak beans overnight, 3-4 hours simmering on the stovetop Instructions Soak the beans overnight in water. Drain. Add beans and broth to a large soup pot. Cook until soft, approximately 3 hours. (Optional: After several hours of cooking feel free to add additional broth or water to make the recipe like a soup, or keep it thick for a traditional taste!) In a separate pot add the Extra Virgin Olive Oil. Cook the onion, pepper, and garlic and until just tender. To the onion mixture, add the ham and sausages. Cook for 3 minutes. Remove 1 cup of cooked beans and coarsely mash. Return the mashed beans to the pot containing the remainder of the whole beans. Add the onion-sausage mixture to the beans Simmer for 40 minutes. Add salt to taste. Serve and enjoy! We recommend serving in a terra-cotta clay cazuela.

FABADA ASTURIANA

Steps:

• In an 8-quart stockpot, saute onion and peppers in heated olive oil to release flavor, about 3-4 minutes.
• Add in mashed garlic and chopped bacon during the last couple of minutes; stir constantly to prevent garlic from burning.
• Add 3 cans of butter beans, including the liquid.
• Add in chicken stock, sherry, and ham chunks; stir in Bijol powder.
• Take the remaining can of butter beans, mash them, and stir into the pot.
• Simmer on low for about 1 hour, stirring occasionally.
• Add in chunks of morcilla or chorizo as desired, during the last 20 minutes of simmering.
• Add masa flour mixed with water to thicken, stirring constantly.
• Stir in the milk, bring almost to a boil, remove from heat and serve.