Description
Fabada - the most famous regional dish of Northern Spain - Asturias. Faba is a special sort of white beans, typical of the region, it is three times larger than usual and several times more expensive. I bought the beans for the price of 6 Euro per kg, however, the grocery auction price special faby can reach 1500 Euro (I'm not kidding). Saw a report on TV: stunned journalist asked the owner of a small package (1, 5 -2 kg) of beans, for which he paid 3000 euros!!!, what will he do with her? to which the young man calmly replied, "I'll be there". I also made my fabada in strict accordance with tradition and ate with pleasure. Who wants to try authentic Asturian fabada - welcome to Spain!
Ingredients
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Beans
500 g
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Fat
100 g
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Sausage
-
Onion
1 piece
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Peppers red hot chilli
1 tsp
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Cumin
1 tsp
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Saffron
-
Spices
Cooking
The cooking of authentic Asturian fabada is a kind of ritual. Every step, used for centuries affects the taste of traditional meals. Meat products take only local, they are soaked in the evening in water to remove excess salt. Fabu soaked in cold water for 12 hours along with dry thyme and Bay leaves which are then removed.
Here one can see the size of the dry faby in comparison with the usual white beans
It looks like faba after soaking
The cooking process lasts 5 to 6 hours, depending on grades: first, pour the beans with cold water, bring to a boil, add the whole onion, cook for 2-3 hours on very low heat, occasionally interrupting the boiling by adding cold water - this method is called to "scare" the beans - so it becomes soft inside. Remove cooked onion and lay the soaked meat products, spices and continue to cook until tender without disturbing the beans. You can occasionally move the pan, but do not use a spoon. Water towards the end of cooking will evaporate, but should always cover the beans, salt dish should be at the end of cooking if necessary
The finished dish, leave for 10-15 minutes and hot served in a large bowl, adding pieces of meat.
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