Fabada Asturiana
You must be logged in to favorite a recipe.Login
Thanks for your rating!
You must be logged in to rate a recipe. Login
- Monche Muller
- 4 - 6
- 15 minutes
- 1½ hours
Ingredients
- 400 g uncooked smoked ham
- 1 large black pudding sausage
- 1 large uncooked chorizo sausage
- Water
- 3 x 400 g cannellini beans
- 1 t saffron
- 1 t smoked paprika
- 100 g butter
- Sea salt and freshly ground black pepper
- 2 T parsley, chopped, for sprinkling
- Fresh bread, to serve
Cooking Instructions
Place the ham, black pudding and chorizo in a large pan. Cover with water and bring to a boil. Reduce the heat and simmer for 1 hour.
Add the beans, saffron and paprika. Stir well, cover and cook for a further 20 to 25 minutes.
Remove the ham, black pudding sausage and chorizo. Allow to cool slightly, then slice into thick chunks.
Add the butter and season to taste.
Pour the stew into bowls then add the slices of ham, black pudding sausage and chorizo. Sprinkle with fresh parsley and serve with the bread.
Cook’s note: Fabada is a hot and heavy Spanish dish most commonly eaten during winter and is the largest meal of the day, lunch.
It is usually served as a starter, but may also be the main course of the meal. It is typically served with crusty bread, and with Asturian cider or red wine.
Comments