ASTURIAN BEAN STEW
It is a typical dish from the north of Spain, Asturias. Here it is a description to cook Asturian bean stew for two people. Grown in the northern province of Asturias this delicately flavoured White Bean is very popular in Spain due to its large size, tender texture and thin skin. Use them in this traditional Spanish dish Fabada Asturiana. It is cultivated by farmers in the most traditional style used centures ago. My recommendation for cooking a real fabada is using asturian beans otherwise you will not get the some result! It is recomendable eat for lunch due it is not light dish and it is perfect in these days you need energy and it is very cold outside. Enjoy as I have enjoyed cooking this.
Provided by AnnettI
Time 2h35m
Yield Serves 2
Number Of Ingredients 5
Steps:
- The night before you are going to cook the Fabada soak the beans in a bowl of water. This is very importan as the beans comes dried. Then drain the beans and transfer them to a large casserole, add the onion peeled, the garlic clove, the chorizo, the morcilla and the pork belly.
- Cover with cold water two fingers above the ingredients add the saffron, a dash of extra virgin olive oil, the paprika and bring to boil. When the stew starts to boil with a ladle or a skimmer clean the impurities on the surface of the stew and drop half glass of cold water, in Asturias we call that "scare the beans".
- We will cook it at slow fire for about 2 or 2 and a half hours untill the beans are tender and slightly shaking the casserole occasionally and scaring the beans every 20 or 30 minutes with cold water. After simmer the beans for about 2 hours and a half, try one bean to taste if it is tender and if it needs salt, if the beans are tender, the Fabada are ready. Just turn of the fire and leave it rest a few minutes.
- Discard the onion, and the garlic clove and transfer the meat to a bowl. Cut the chorizo, morcilla and pork belly into pieces. To serve, transfer some beans to a plate and some pieces of chorizo morcilla and pork belly.
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