Fabada is a dish high in energy power and full of flavour. Its origin dates back to the discovery of America and since then has become a symbol of Asturian gastronomy. On of the ‘problems’ associated with this dish is that it is difficult to digest and it produces gas because the skins are coated. One option for resolving this issue is to add cumin or fennel to reduce the digestive impact. In any case, it is a highly nutritious food with a high percentage of fiber, potassium, and vitamins that should be included in our diet regardless of its exquisite taste. This dish is enhanced by its Asturian beans, which are supported by the Protected Geographical Indication (IGP).
Shall we begin?
- Soak the beans, in cold water, the day before. Also soak the lacón (dried ham), the bacon, and the ham bone (12 hours before beginning the recipe) in warm water at the same time in order to desalinate.
- In a large saucepan, add the beans and the water in which they are soaked and cover.
- Let them cook for two or three hours on slow heat. At this time, add cool water continuously to “scare”, or cut the boil.
- Move the saucepan around occasionally so the beans do not stick to the bottom of the pan and so they mix well with the other ingredients.
- While the beans are cooking, taste them to see if they are ready or not and add salt if necessary.
- Cut the boil and let stew, for a whole day if possible, in order to let the flavours blend and acquire the stock thickness.
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