Spanish Bean Sausage Stew Fabada A La Asturiana Recipes

ASTURIAN BEAN AND SAUSAGE STEW (FABADA ASTURIANA)

Steps:

• Pour beans into a large pot or bowl and cover with cold water.
• Turn the burner on high until the water comes to a boil. Boil for 1 minute and then turn off the burner.
• Cover and let beans sit in the water for 1 hour.
• While the beans are sitting, chop the onion into approximately 1/4-inch pieces. Cut the pork into large chunks, about 2-inch squares.
• Cover the bottom of a large pot with olive oil and heat over medium. When hot, add the chopped onions, garlic, and pork. Sauté until the onions are transparent (but not browned). Remove from heat.
• Drain water from the beans. Place the beans in the large pot with the sautéed onions and pork. Add water to cover. Add the bay leaf, sliced chorizo, and Spanish paprika.
• Place back on the stove and turn on high. When the water comes to a boil , reduce to medium. Water should be at a low boil. Simmer until the meat is tender. This takes approximately 1 1/2 hours.
• Taste the stew and adjust salt if necessary. Serve in soup bowls with crusty bread .

SPANISH BEAN SAUSAGE STEW FABADA A LA ASTURIANA

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.
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FABADA

Steps:

• Cover beans with ample hot water and allow to stand overnight.
• Fill a Dutch oven 1/2 full with water and bring to a boil over high heat. Add salt pork, and allow to boil for 5 minutes, then remove. Pour out water.
• Drain water from beans and place them into Dutch oven. Pour in 10 cups of water, then bring to a boil over high heat. Boil for 15 minutes, skimming and discarding the foam that forms on top. Stir in saffron, salt pork, and diced ham; simmer for 5 minutes. Add the chorizo and morcilla sausages, and cook for 5 minutes more. Skim any foam that forms on top.
• Reduce heat to low, add bay leaf, cover, and simmer until the beans are tender, 2 to 3 hours, adding water if needed to keep beans moist. Allow beans to stand for 20 minutes off of the heat before serving.