Hello everyone, welcome to Paulina Kitchen! Today I want to invite them and invite them to dare to try an Asturian fabada . A pot of pot that is very traditional in Spanish cuisine and that is very enjoyed in the coldest days. It is ideal for when we have guests at home and we want to prepare something rich, but at the same time it is a surrender.
That is why today I come to share the traditional Asturian fabada recipe , along with a little of its history and some tips for their preparation.
Content table
A fabes stew
The Asturian fabada is a traditional and emblematic dish of Spanish gastronomy, originally from the Asturias . It is a stew that has as its main ingredient the fabes (a type of bean, Jewish or white and flat white) , which are accompanied by other ingredients such as chorizo, blackberry, lacon, bacon, onion and garlic .
- The attractiveness of the dish is that it is quite substantial, intense and caloric, for the body, ideal for cold winter days.
What do you have to know before preparing it
Fabes must be soaked the night before and cooking along with the rest of the ingredients requires at least 3 hours. It has its elaboration time so it is important to arm themselves with patience when making this recipe. But the reward is worth it, the result is a very tasty and surrender dish.
You may also be interested to see 7 infallible tricks so that legumes do not give us gases .
A peasants dish
The history of the Asturian fabada dates back to the 16th century, when the peasants of Asturias cultivated fabes, this type of white and flat beans, which were then used for the preparation of different plates. These beans, highly appreciated for their size and soft flavor, became a basic ingredient of Asturian cuisine .
Initially, the fabada was a humble dish that was preparing in the field to feed the workers and the Asturian families, but over time and the aggregate of ingredients, it became a typical and very popular dish in all the social classes of Asturias.
The classic ingredients of fabada
That preparation, which in its beginnings was very basic, was sophisticated, and some ingredients that provided more consistency and, above all, more flavor were incorporated. Subsidids such as chorizo and black pudding and derivatives such as the lacon (a product similar to ham, which is extracted from the front leg of the pig) and the bacon (bacon) joined the Fabes stew .
These meat products became part of the fabada under the name of "Compango" , which is nothing other than the accompaniment of the fabes . These ingredients were selected according to their availability and the economic possibilities of those who were preparing it.
How many kinds of fabada are there?
The fabada began to popularize outside Asturias just in the mid -twentieth century , when some restaurants incorporated into their menu typical dishes of the different regions of Spain. Quickly the Asturian fabada made acceptance in the Spanish public and settled as a classic that transcended the borders, becoming a reference dish not only at the gastronomic level, but also cultural.
The traditional fabada is the one mentioned above: the Fabes stew with the Compango of Sausages; But in some regions of Spain you can prepare with partridge, rabbit, clams, octopus or cod . Even some restaurants offer versions of vegetarian fabada, using vegetables and fungi (mushrooms) instead of sausages or meats.
Original Asturian Fabada Recipe
- Yields: 4 portions
- Preparation time: 3 hours
Ingredients
- 500 grams of fabes (white beans-beas)
- 1 large onion
- 2 garlic cloves
- 200 g of bacon or bacon
- 200 g of Lacon
- 2 Asturian sausages
- 2 Asturian blackpipes
- 1 tablespoon of paprika
- 2 bay leaves
- Olive oil
- Salt and pepper to taste
- Water
How to make Asturian fabada
- The night before the preparation soak the fabes, at least for 12 hours. Keep in mind that they grow.
- The next day strain the fabes, eliminating the water and place in a large pot with cold water over medium heat.
- The bacon, the chorizos, the black pudding and the licon can be added in this step, or they can be missed in a separate pot, boiling them about 10 minutes. In this way the fat percentage of the plate is reduced.
- When the fabes begin to boil down the heat and add the sausages, along with the entire peeled onion, the garlic cloves and the bay leaves. Salpimentar at ease, taking into account that sausages provide salt. Remove the foam that is eventually formed.
- Cook over low heat for about 3 hours, until the fabes are tender. To avoid breaking the fabes, they can "scare" throwing some cold water in some moments during cooking.
- Apart, you can prepare a stir -fry with a little olive oil and the tablespoon of paprika, taking care that it does not burn. The sauce can be added to the pot or put a tablespoon on each dish when serving the fabada.
- Once the fabada is ready to let stand to "nod." It is also advisable to eat it a few hours later, or even the next day.
- Serve with a good piece of bread and an Asturian cider for a complete experience!
