Asturias style fabe bean stew | ||||
âFabada Asturianaâ |
||||
Ingredients for 4 people:½ kg of fabes (fresh Asturian haricot beans) 2 black puddings 1 chunk of Serrano ham (100g) 2 chorizo sausages 100g of fatty salted pork 1 piece of ox tail ½ a pig ear ½ a glass of olive oil 1 big onion (125g) 2 garlic cloves Saffron strands 1 teaspoon of saffron Salt Preparation:Soak the beans in cold water for 3 hours and then drain. Put them in a pan, cover with cold water and heat. When the water starts to boil, remove the beans and drain. Put them in a different pan of cold water, with the onion (cut in quarters), the whole garlic cloves (pealed), the oil, the pig ear and the ox tail. Stir and add the paprika, ham and chorizo sausage. After a few minutes also add the fatty salted pork. Put a lid on the pan and cook on a low heat for 2 to 3 hours, depending on the beans (the water must just cover the stew). Chop the saffron and dissolve in a little of the stock from the stew. Then add with the black pudding 30 minutes before the stew has finished cooking. Usually the ear and the ox tail are not served on the plate. This dish tastes much better when cooked the day before and reheated the next day. | ||||
|