FABADA ASTURIANA: traditional recipe step by step

La fabada asturiana is one of the best known dishes of Asturias and Spain. Therefore, any blog that publishes recipes of Spanish food, can not leave this recipe aside.

Preparing this dish may seem complicated, but today we are going to show that this is not true. The homemade bean stew is prepared with an easy recipe, which only requires a little time and patience.

To prepare that recipe we are going to need the essential ingredient: fabes. If for some reason, you do not know what it is, I leave here a link for you to report on fabes.

How to make homemade Asturian fabada in pot

To avoid any error in the preparation of this dish, today we are going to explain the homemade Asturian fabada recipe, step by step. In this way, anyone with any level of experience in cooking, will be able to prepare a traditional fabada to suck your fingers.

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Asturian fabada, ingredients and preparation

Discover our recipe of homemade and traditional Asturian fabada, explained step by step, and very easy.Ideally, let them soak all night, so we will look for a good pan or large container, where they fit with water, without problems.

As for the recipe we have to use lacón or bacon, we probably need to desalt it, depending on the product we have acquired.

After the night, we can continue with the preparation of the fabada. It is convenient to rinse the fabes when removing them from the soak, and make sure that no residue is left between the grains, or to eliminate any grain that does not look good.

Then we will prepare our ingredients for cooking. We are going to peel the two cloves of garlic, and also the onion.

We will deposit these Ingredients in a large pot, with a good squirt of olive oil, and add the beans and bay leaf.

Then fill the pot with water, until it exceeds the level of the solids, by about a couple of fingers of liquid.

Next, we will put the pan to heat. The idea is to let the preparation break to boil, and then add a stream of cold water to the pot, so that the fabada will resume normal cooking.

At the moment when the preparation returns to boil, we will add a stream of cold water to contain it again. We will do this even a third time.

After boiling for the third time, it will be time to add "the compango" or the meats, to the cooking.

Then, the pot will be left on the fire for about three hours. However, we must not forget our preparation. It is necessary to come to supervise it with certain frequency, to make sure that it does not remain without liquid. If that happens, you have to rehydrate it with more water. We must also take care that the intensity of the fire is between medium and low, so that the liquid does not evaporate too quickly, and we can take advantage of it, from time to time, remove with a spoon the grease that will be releasing the sausages while cooking.

When the cooking time is over, let's try the beans. If necessary, you have to correct the seasoning with salt. In case of adding this last ingredient, it is necessary to stir well the grains before turning off the kitchen.

Lovers of traditional recipe of Asturian fabada, leave a good time to rest after removing this stew from the fire. Often, this time is usually another full night, and in principle, contributes to the dish to take a thicker consistency. It is also possible to crush a few fabes with a fork or against one side of the pot, to thicken the dish.

Obviously, after letting the fabada rest, it will have to be reheated.Finally, it is a winter or autumn dish, right? In counterpart, there are those who do not even cook the meat inside the pot of fabes, but boil them in a separate pot. You can even save cooking, since in principle, the ingredients of the compango usually come cooked. The decision is up to the chef, but involves a sacrifice of the side of the flavor or the calories of the dish. I tell them what I do: I cook meats with grains, and I remove a lot of the fat.

There is no law on how to serve Asturian fabada. You can also leave a part of the meat inside the dish with fabes, or you can chop the meat into pieces, to mix them with the rest and distribute them in a better proportion between the diners. Personally, I prefer these two ways that I have just commented, especially the last one.

The paprika or pepper has become an ingredient of more or less frequent use in the preparation. For lovers of its flavor, there are two options: add a couple of tablespoons of pepper powder to the recipe, or add a red pepper without seeds and cut into pieces, to the pot of fabes.

No There is nothing wrong with cutting vegetables for this recipe. Although the most traditional preparation uses the onion and the cloves of garlic without cutting, these two last ones can be crushed, crushed or minced in small pieces, before passing them to the pot. The same is true of onions, which can be cut into pieces and thus better mixed with fabes. What I do is leave them complete, and at the end of the cooking, serve portions of the onion to those interested (like me).

If you can get authentic Asturian ingredients for the compango, much better. We know that the preparations and seasonings of origin change a little, and that will be the best way to obtain the authentic flavor of Asturian fabada.

Scare fabes. What is that?

Do you remember when we were preparing the recipe for fabada, and we added a stream of cold water to the pot with fabes, when it had reached a boiling point? That is called "scare fabes" and is very typical of the Asturian fabada recipe. This prevents the skin of the legume from falling off during cooking.

Other recipes that you may like (apart from the fabada)

If you have already prepared our Asturian fabada recipe, I recommend:

• Green bean salad.
• Or else, our recipe for white bean salad
• La delicious recipe for a rotten pot, richer than its name.
• Our quick bean salad.
• Some incredible baked beans with chorizo.
• A chickpea stew with spinach.

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