RECIPE: My “cheats” Asturian Fabada

Fabada, one of the most famous dishes from Asturias Spain. This hearty rustic stew is an explosion of rich deep flavours. Traditionally this dish takes a lot of care and preparation, so this is not a true fabada but is an excellent substitute when you are craving something tasty in a hurry!

My “Cheats” Asturian Fabada

For one serving, you will need:

Alubias
My “Cheats” Asturian Fabada

1 tin of cannellini beans (rinsed)
1 cup of water
2 inch piece of whole chorizo sausage
2 inch piece of morcilla (or black pudding)

4 slices of Serrano ham (the darker the better)
1 whole clove of garlic (peeled)
1/4 of an onion
1 small potato (Maris Piper/King Edward)
1/4 cup of white cabbage (chopped)

Cracked black pepper

Method: 

  1. Empty a tin of cannellini beans into a colander, thoroughly rinse in cold water and leave aside.
  2. Remove the skins of the chorizo and morcilla (this can be done by making a slit down the side which will allow you to peel them easily). Chop the chorizo and leave the morcilla whole.
  3. To a small pot add the olive oil and slowly warm the chorizo until it releases a vibrant yellow saffron oil.
  4. Finely chop the serrano ham and add it to the pot then add the morcilla, cabbage, onion and a whole clove of garlic.
  5. Add the cannellini beans and the water and bring to a boil.
  6. Once boiling cover with a lid and cook for 5-10 minutes checking to make sure the stew doesn’t stick to the bottom of the pot.
  7. Chop the potato and add to the stew (add more water if needed). Lower to a medium heat and simmer till the potatoes are cooked through. You can check this by taking a piece of potato out and it should mash easily with a fork.
  8. Stir the stew making sure it doesn’t dry out in the pot. The morcilla should have broken down and you should have a rich broth.
  9. Season to taste (depending on the ham it may not need seasoning, taste before you salt it).

TIP: If the stew is too soupy, simply turn up the heat for a few minutes and let it reduce, if too dry add a small amount of water. 

To Serve:

Serve this stew with a rustic bread and a light beer.

If you like this recipe, please be sure to share it and I hope you can try it out!

Image & recipe © Juan Pinal 2016.
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