Asturian Bean Stew With Sausages Asturia Spain Recipes

ASTURIAN BEAN STEW WITH SAUSAGES -- (ASTURIA, SPAIN)

Asturian Bean Stew with Sausages -- (Asturia, Spain) image

Get out the bacon, ham hocks and assorted sausages! This Asturian-style bean stew is a super hearty dish that can feed a crowd-deliciously!

Provided by My Food and Family

Categories Recipes

Time 11h5m

Yield Makes 12 servings, about 1 cup each.

Number Of Ingredients 13

Ingredients

1 lb. dried large lima beans, haricot beans or white beans
6 slices OSCAR MAYER Bacon, chopped
2 medium onions, chopped
2 medium leeks (about 1 lb.), sliced including 1/3 of the green part
1 medium carrot, peeled, chopped
10 cloves garlic, sliced
3 smoked ham hocks (2 lb.)
1 lb. blood sausages (morcilla or boudin noir), cut into 3/4-inch pieces
3 longaniza (spicy pork) sausages (3/4 lb.), cut into 3/4-inch pieces
2 bay leaves
1 Tbsp. paprika
1/2 tsp. salt
1/2 tsp. pepper

Steps:

Soak beans overnight in enough water to cover by 2 inches; drain.
Cook bacon in large stockpot on medium-high heat 4 min., stirring occasionally. Add onions, leeks, carrots and garlic; stir. Reduce heat to low; cook 15 min., stirring occasionally. Add beans, ham hocks, sausages, bay leaves and paprika. Add enough water to just cover ingredients in stockpot. Bring to boil over medium heat, stirring occasionally. Skim off foam and fat from top of stew. Reduce heat to low.
Simmer, partially covered, 2-1/2 hours or until beans are tender. Skim fat from top of stew. Remove ham hocks. Remove meat from the bones. Return meat to pot; discard bones. Remove bay leaves; discard. Season with salt and pepper.

Nutrition Facts : Calories 510, Fat 28 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 28 g

ASTURIAN BEAN AND SAUSAGE SOUP

Asturian Bean and Sausage Soup image

Provided by Food Network

Categories main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

9 ounces white beans, soaked overnight
7 ounces ham hock, soaked for 1 hour
5 ounces belly pork rib, on the bone
5 ounces belly pork rib, cubed
3 fresh mercillos or other blood pudding
2 or 3 chorizo sausages
1 1/2 pounds dark green cabbage
Salt and freshly ground black pepper
1 pound potatoes
Pinch paprika, optional

Steps:

Put the beans, ham hock, belly pork rib, blood pudding, and chorizo into a pot and cover with water. Skim as the water comes to the boil and cook for 1 hour or until the beans are almost tender.
Cut up the cabbage quite finely. Drain.
Remove the meat bones returning any shreds of meat to the pot and slice the sausages. Season with plenty of black pepper and salt to taste. Add the cabbage and potatoes, and more liquid if necessary to cover them comfortably. Simmer until the potatoes are tender and check the seasoning. If your chorizos are not very spicy, you could add some paprika. Serve in big bowls with country bread.

SPANISH BEAN SAUSAGE STEW FABADA A LA ASTURIANA

Spanish Bean Sausage Stew Fabada a La Asturiana image

This savory stew, is one of Spain's great dishes. It is from the northwest region of Asturias along the Bay of Biscay, and its name derives from the local large white bean, fabe, a traditional ingredients in the stew. Because the native sausages and pork products are not easily obtainable outside of Spain, this dish is an adaptation of the original.

Provided by Olha7397

Categories Stew

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs large dried white beans, washed and drained
6 cups water
3 large onions, peeled and coarsely chopped
3 garlic cloves, crushed
6 tablespoons olive oil or 6 tablespoons vegetable oil
2 (6 ounce) cans tomato paste
salt, pepper to taste
1 lb smoked bacon, in one piece
8 smoked ham hocks
1 lb blood sausage (optional)
1 lb chorizo sausage (Spanish sausage) or 1 lb other garlic sausage, sliced and cooked
1/4 teaspoon powdered saffron, previously soaked in hot water

Steps:

Cover the beans in water in a kettle and bring to a boil. Boil for 2 minutes. Remove from the heat. Cover and let stand for 1 hour.
Meanwhile, sauté the onions and garlic in the olive oil in a large casserole or heavy kettle until tender. Stir in the tomato paste and season with salt and pepper.
When the beans are done, put them, with their liquid, in the casserole or kettle over the onions. Mix well. Add the bacon. Pour in enough water to completely cover the ingredients. Bring to a boil. Lower the heat, cover tightly and cook as slowly as possible for 1 hour. Add the ham hocks and blood sausage and continue cooking slowly for about 1 hour longer or until the ingredients are cooked. Add the chorizo and saffron 30 minutes before the dish is finished cooking. Add more water while cooking, if needed. Serves 8 to 10.
MENU: Spanish Bean Sausage Stew, Warm Corn Bread, Sliced Fresh or Canned Pineapple.
Soups & Stews One Dish Meals.

Nutrition Facts : Calories 1092.7, Fat 56.7, SaturatedFat 17.6, Cholesterol 112.3, Sodium 2372.4, Carbohydrate 84.5, Fiber 20, Sugar 10.2, Protein 63.6

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