Fabada Asturiana Recipe
Yield: 4Recipe by luhu.jp
Ingredients:
6 can: of large butter beans, (soaked lima, beans) which
6 ounce: cooked ham,
6 ounce: chorizo,
6 ounce: morcilla,
6 ounce: bacon,
1 cup: chicken stock,
2 tbsp: olive oil,
1/2: onion,
1/2: yellow bell pepper,
1 tsp: saffron, azafr n
Directions:
Pre-cooking:
Cut the onion and bell pepper in half
Cut the ham, bacon, chorizo and morzilla in bite size chunks
Reserve 4-5 pieces of chorizo and morcilla, mush them
Take half a can worth of beans, and mush them into a paste
Cooking:
Set tall frying pan in mid-high heat
Add the olive oil to frying pan
Fry the half onion and bell pepper for 2 minutes
Add 4 cans of beans with their stock
Add saffron and stir
If at any time the beans are over the stock, add some chicken stock
Once hot, lower the heat to mid-low
Add the chorizo, morcilla and ham
Add the mashed chorizo and morcilla, stir carefully
Boil until the beans are really soft
If the sauce is to watery add some of the bean paste made earlier to
thicken the sauce and boil for a couple more minutes
Remove the onion and bell pepper before serving
Tips:
Saffron: Saffron (azafr
n) is really hard to find and expensive, but it
gives this food some of its coloring and flavor. But if you cant find
it... this dish will still be very good.
Chorizo: Always read the labels on chorizo in the supermarket, the best
chorizo is made of pork meat, without any by-products and has a lot less
fat.
In fact you may want to buy Spanish made chorizo, youll be amazed how much
better it is.
Morcilla: Morcilla is Spanish made blood sausage. It is salty and very rich
in flavor. If you do not use it add some salt instead. I recommend the
Onion Morcilla for this dish, the other variety of morcilla has rice.
In Asturias, Spain they cook the beans (fabas) all night along with other
ingredients. I just dont have all that time.
Fabada is probably the second most famous Spanish dish after Paella. It is
fairly easy to make but some of the ingredients can be hard to find in the
U.S., I have adapted this recipe slightly.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000
Source from luhu.jp
Cut the onion and bell pepper in half
Cut the ham, bacon, chorizo and morzilla in bite size chunks
Reserve 4-5 pieces of chorizo and morcilla, mush them
Take half a can worth of beans, and mush them into a paste
Cooking:
Set tall frying pan in mid-high heat
Add the olive oil to frying pan
Fry the half onion and bell pepper for 2 minutes
Add 4 cans of beans with their stock
Add saffron and stir
If at any time the beans are over the stock, add some chicken stock
Once hot, lower the heat to mid-low
Add the chorizo, morcilla and ham
Add the mashed chorizo and morcilla, stir carefully
Boil until the beans are really soft
If the sauce is to watery add some of the bean paste made earlier to
thicken the sauce and boil for a couple more minutes
Remove the onion and bell pepper before serving
Tips:
Saffron: Saffron (azafr
n) is really hard to find and expensive, but it
gives this food some of its coloring and flavor. But if you cant find
it... this dish will still be very good.
Chorizo: Always read the labels on chorizo in the supermarket, the best
chorizo is made of pork meat, without any by-products and has a lot less
fat.
In fact you may want to buy Spanish made chorizo, youll be amazed how much
better it is.
Morcilla: Morcilla is Spanish made blood sausage. It is salty and very rich
in flavor. If you do not use it add some salt instead. I recommend the
Onion Morcilla for this dish, the other variety of morcilla has rice.
In Asturias, Spain they cook the beans (fabas) all night along with other
ingredients. I just dont have all that time.
Fabada is probably the second most famous Spanish dish after Paella. It is
fairly easy to make but some of the ingredients can be hard to find in the
U.S., I have adapted this recipe slightly.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000
Source from luhu.jp
Tags
Spanish