Fabada, a Spanish traditional home-made dish
The origin of the the fabada starts in Asturias, its 400 km. of seashore makes it one of the most stunning northern coastal regions in Spain.
Spanish traditional cuisine stands for its fantastic stewed legume dishes. Legume is claimed as one of the best and healthiest protein resources for your family. Every single home in Spain has one legume dish once or twice a week, at least. The Fabada is the most popular, cheap, easy and successful one, especially recommended when the weather is not so nice to warm up your body... and your spirit!
The origin of the Fabada starts in Asturias, its 400 km. of seashore makes it one of the most stunning northern coastal regions in Spain. Home to landscapes with rolling green hills, cattle grazing freely, amazing cliffs and an incredible seashore. Definitely, Asturias is a Must-Go at any time.
- 750gr beans
- 500gr serrano ham
- 2 black pudding
- 2 chorizos
- 150 g. fresh bacon
- 1 Laurel/bay leaf
- 1 Garlic clove
- Parsley
- 1 Small onion (optional)
- Saffron
Dificultad:
FacilPrecio:
BajoAsí lo hacemos:
- Put the beans to soak overnight in cold water.
- Put also the ham to soak overnight, but in warm water.
- Place the beans in a big pot.
- Add the chorizos, the whole onion, the chopped garlic, the laurel and the parsley.
- When it starts to boil, turn down heat to the lowest.
- Let cook the beans, don't cover them. Be careful so they don’t lose their peel.
- Pour a little cold water from time to time.
- After 2 hours cooking, add the black pudding.
- Add the saffron, toasted and crushed.
- Once the beans are tender enough, add salt to taste.
- Remove onion and laurel.
- Mince the meats.
- Serve hot.
