Recipe
Fabada Asturiana
White beans simmered slowly with chorizo, blood sausage and bacon: the Asturian spoon dish that reminds us of our grandparents.
- Preparation30 min
- Cooking2 h 30 min
- Total time3 h
- Servings6 servings
- DifficultyEasy
Fabada is a recipe from the cuisine of Asturias, Spain. It was brought to Cuba by Spanish immigrants who arrived in a strong wave carrying their traditions. We made it our own and today it is one of the preferred spoon dishes, those that often remind us of our grandparents.
Ingredients
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Method
- Wash the beans and leave them to soak from the night before, or at least 12 hours.
- Drain them, put them in a pot and cover them with water up to about two fingers above.
CiberCuba - Prick the chorizo and blood sausage so they do not burst and spoil the aesthetics of the dish, and add them to the pot.
- Also add the bacon and the onion, whole, and bring everything to a boil over medium heat.
- When it starts to release foam, remove it with a skimmer and cover the pot.
- After half an hour of cooking, add the saffron and stir so that it integrates well.
- Check the amount of broth and, if necessary, add a little more water. Taste for salt and pepper, lower the heat and cover again.
- Cook for about two hours in total, adding water a couple of times so the beans do not dry out.
- When the beans are soft, remove the chorizo, blood sausage and bacon, and cut them into thick slices so they do not fall apart.
CiberCuba - Serve the fabada with the cured meats in slices, traditionally in small clay pots. Enjoy!
