Fabada Asturiana

Fabada Asturiana Recipe - Authentic Spanish Delight

Region / culture: Spain | Preparation time: 10 hours (for soaking beans) | Cooking time: 2.5 - 3 hours | Servings: 6-8

Introduction

Fabada Asturiana is a traditional Spanish stew that originates from the Asturias region in northern Spain. This hearty dish is made with butter beans, chorizo, smoked sausages, shoulder of pork, and Serrano ham, creating a rich and flavorful meal that is perfect for cold winter days.

History

Fabada Asturiana has been a staple in Asturian cuisine for centuries, with its origins dating back to the 19th century. The dish was traditionally prepared by farmers and shepherds as a hearty and nourishing meal to keep them warm and satisfied during long days of work in the fields.

Ingredients

2.5 lb (1.13 kg) dry butter beans
4 medium-sized Spanish pork sausages (chorizos)
4 smoked blood sausages (morcilla)
1 lb (454 g) shoulder of pork
6 slices of Serrano ham on the bone
1 finely chopped onion
5 cloves of garlic

How to prepare

Soak the beans overnight in cold water. It is important to soak them for at least 10 hours.
Once the beans are ready, soak the meats in warm water.
In a separate large pot, add the soaked beans, garlic, and onion. Cover the ingredients with water.
Bring the pot to a boil and remove the top layer that rises to the surface.
Add all the other ingredients and enough water to cover them. Place the pot on very low heat and cook slowly for 2.5 - 3 hours.
While cooking, gently shake the pot by the handles every 20 minutes. Avoid stirring, as it may break the beans.
Add water as necessary throughout the cooking time, ensuring that the liquid always covers the ingredients.
Once fully cooked, add salt to taste and let the stew cool for 10 minutes.
Remove the meats from the pot and cut them into small pieces. Serve the meat separately from the stew.

Variations

Add diced potatoes or carrots for extra vegetables.
Use different types of sausages or meats for a unique twist on the traditional recipe.

Cooking Tips & Tricks

Soak the beans overnight to ensure they cook evenly and become tender.

- Use a large pot to cook the stew slowly over low heat to allow the flavors to develop fully.

- Avoid stirring the stew too much to prevent the beans from breaking apart.

- Add water as needed throughout the cooking process to keep the ingredients covered.

Serving Suggestions

Serve Fabada Asturiana hot with crusty bread on the side for a complete and satisfying meal.

Cooking Techniques

Slow cooking over low heat is key to developing the rich flavors of Fabada Asturiana.

Ingredient Substitutions

If you cannot find specific ingredients, you can substitute with similar meats or sausages that are available in your area.

Make Ahead Tips

Fabada Asturiana can be made ahead of time and reheated before serving for a convenient meal option.

Presentation Ideas

Serve the stew in individual bowls and garnish with fresh parsley for a pop of color.

Pairing Recommendations

Pair Fabada Asturiana with a glass of Spanish red wine for a perfect complement to the rich flavors of the stew.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Fabada Asturiana contains approximately 500 calories, making it a satisfying and filling meal.

Carbohydrates

Each serving of Fabada Asturiana contains approximately 50 grams of carbohydrates, mainly from the butter beans and chorizo.

Fats

Fabada Asturiana is a rich dish that contains around 30 grams of fat per serving, primarily from the chorizo, smoked sausages, and Serrano ham.

Proteins

This stew is a good source of protein, with each serving providing about 25 grams of protein from the meats and beans.

Vitamins and minerals

Fabada Asturiana is a nutrient-dense dish that is high in iron, zinc, and B vitamins from the meats and beans.

Alergens

This recipe contains pork products (chorizo, smoked sausages, shoulder of pork, Serrano ham) and may not be suitable for individuals with pork allergies.

Summary

Fabada Asturiana is a hearty and flavorful stew that is high in carbohydrates, fats, and proteins, making it a satisfying and nourishing meal.

Summary

Fabada Asturiana is a classic Spanish stew that is hearty, flavorful, and perfect for cold winter days. With a combination of butter beans, chorizo, smoked sausages, shoulder of pork, and Serrano ham, this dish is a true taste of Asturias. Enjoy this traditional recipe with your family and friends for a satisfying and delicious meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young girl living in a small village in the lush green hills of Asturias, Spain. I remember it like it was yesterday - the smell of the fragrant spices, the sound of the bubbling pot on the stove, and the warmth of the kitchen as my abuela showed me how to make Fabada Asturiana.

Fabada Asturiana is a traditional Spanish stew made with white beans, chorizo, morcilla (blood sausage), and pork. It is a hearty and flavorful dish that is perfect for cold winter nights. My abuela learned how to make it from her own mother, who learned it from her mother before her. It is a recipe that has been passed down through generations, and each time I make it, I feel a connection to my ancestors and the rich culinary history of Asturias.

The key to making a good Fabada Asturiana is in the preparation. The beans must be soaked overnight to ensure they are soft and tender when cooked. The chorizo and morcilla must be sautéed until they are crispy and golden brown, adding a depth of flavor to the dish. And the pork must be cooked slowly and gently, so that it becomes melt-in-your-mouth tender.

I remember the first time my abuela taught me how to make Fabada Asturiana. I was just a young girl, eager to learn the secrets of her delicious cooking. She let me help her chop the vegetables, stir the pot, and taste the seasonings. I watched in awe as she worked her magic in the kitchen, transforming simple ingredients into a dish that was nothing short of extraordinary.

As the stew simmered on the stove, filling the kitchen with its intoxicating aroma, my abuela told me stories of her own childhood in Asturias. She told me about the long winter nights spent gathered around the fire, sharing stories and laughter with her family. She told me about the simple pleasures of life in the countryside - the sound of the church bells ringing in the distance, the taste of freshly baked bread, and the feel of the earth beneath her feet.

As we sat down to eat the Fabada Asturiana that night, I felt a deep sense of pride and gratitude. I was grateful for the opportunity to learn from my abuela, to carry on the traditions of my ancestors, and to share in the simple joys of good food and good company. And as I took my first bite of the stew, I knew that this recipe would always hold a special place in my heart.

Over the years, I have made Fabada Asturiana many times, for family gatherings, holidays, and special occasions. Each time I make it, I am reminded of that first day in the kitchen with my abuela, and the love and care she poured into every dish she made. I am grateful for the memories we shared, the lessons she taught me, and the flavors that will always remind me of home.

As I sit here now, writing down this recipe for future generations to enjoy, I feel a sense of peace and contentment. I am proud to carry on the culinary traditions of my ancestors, to share their stories and recipes with my own family, and to keep alive the spirit of Asturias in my heart. And as I take one last look at the finished dish simmering on the stove, I know that my abuela would be proud.