The Fabada Austuriana is a delicious smoked bean stew. It comes, as the name says, from Asturias, a region in northern Spain on the Atlantic coast.
In this region, the climate is cooler, there is plenty of rain and a lush Vegetation. Asturias is a very beautiful region with many cultural buildings.
The main course is the Fabada there. But it is also known and loved in most regions of Spain.
Especially on cold days an absolute pleasure.
500 g of large white beans
1 clove of garlic
200 g of smoked bacon in a row
1 pair of smoked paprika sausage (chorizo)
1 pair of smoked black pudding (Morcilla)
2 teaspoons chopped fresh parsley
1/2 teaspoon sweet paprika powder
5 teasp olive oil
Preparation: approx. 1.5 hours
Difficulty: very easy
Soak the white beans in water for at least 12 hours. Then place in a sieve and wash in a not too small pot. Fill with water until the beans are well covered.
Peel and quarter the onion. Peel and crush the garlic. Prick the pepper and black pudding a few times with a fork. Now add all the ingredients, the onion, garlic, bacon, parsley, paprika and olive oil into the cooking pot.
Bring to boil and cook for about 5 minutes on the highest flame. Then turn the fire halfway on for about 1 hour (the cooking time depends on the beans). After about 10 minutes add salt if necessary and taste.
When the Fabada is ready, it can be served immediately. Take the peppers and black pudding, bacon and panceta are taken out of the pot and cut into bite-sized pieces then there are 2 options to serve:
1. Serving suggestion: Put everything back in the pot and serve.
2. Serving suggestion: Serve the pepper and black pudding, the bacon and panceta on a separate plate. So everyone can take what they want.