Fabada Asturiana is a stew of beans and sausages. Let’s check out its all ingredients and method of preparation.
- 500 grams of white beans
- 250 of streaky bacon
- 2 chorizos
- 2 blood sausages
- 200 grams of ham bone
- 3 strands of saffron
1. Extend the white beans on a flat surface. Remove those that are damaged. Wash them and leave them soaking for some 12 hours. Soak the streaky bacon, and the ham bone the night before to the preparation.
2. In a pan, better if it’s low and wide (and even better if it’s a clay pot) add the beans with the same water in which they soaked. They must be covered with two fingers of water. Stir well and cook at high heat until it starts to boil.
3. Once the water begins to boil add the streaky bacon, the chorizos, the ham bones and the blood sausages. Be sure to puncture the chorizos and blood sausages previously. Make sure that these two ingredients are always closer to the surface, as with too much heat they can break, which would ruin the fabada asturiana.
4. Occasionally skim the broth, to make sure we remove the foam and also some fat. Lower the heat and add salt to taste, make sure you taste it first though, as the ham bone is quite salty.
5. Let the fabada cook for two hours at low heat stirring occasionally with a wooden spoon, careful not to damage the white beans. Add cold water twice.
6. After two hours taste the fabada to check if the beans are tender (if not let it cook for a while longer) and add more salt if necessary. Once it’s ready remove from the fire and let it settle for an hour.
7. Remove the meat and sausages and dice, then they can be added to the fabas.