Fabada is a dish that provides a lot of energy and full of flavour. Its origin dates back to the discovery of America and since then it has become a symbol of Asturian cuisine. It is a highly nutritious dish 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 (fabes), which are supported by the Protected Geographical Indication (PGI). Besides white beans, it includes chorizo, morcilla and bacon, among others. Shall we start?
Ingredients for the Fabada Recipe:
- 800 g of fabes (Asturian white beans)
- 250 g of lacón (dried ham)
- 100 gr of tocino (bacon)
- 2 morcillas (black sausage)
- 2 chorizos
- 1 onion
- Salt and saffron
How to Make It:
- The day before, clean well the fabes or white beans, removing the ones that are damaged or deteriorated. Once they are clean, let them soak in cold water all night.
- The next day, cook the fabes in cold salted water. When it starts to boil, remove all of the foam released during the night from the beans. Then turn the heat down and cover.
- Once the beans are clean, add the onion (chopped), chorizos, bacon, lacón and morcillas. Turn the heat back on to bring it to a boil. Once it comes to the boil, cut it off by adding a glass of cold water. Repeat this step three times. With this we make sure that the fabes are not peeled.
- Toast the saffron and add it in the middle of the cooking process. Adjust the salt and let your fabada cook for about 2 or 2 and a half hours over a low heat (until they are tender) or 15 minutes in a pressure cooker.
- Finally, turn off the heat and leave them to cool down for a while before serving. Remove all the meat and cut it into pieces. Place the fabes in dish and serve it all together.
- There you have your delicious Asturian fabada!