The other day we got the first snow of the season, just a little dust but It felt like eating something hearty. I felt like eating a plate of "alubias" (beans) but I just have "faves" or "fabas." Another type of legume, this dish will fill you. Is is the pride of Asturias Spain, this bean is longer than the average and has a delightful buttery and creamy taste.
Ingredients:
1 Pound dry Faba beans
10-12 Saffron Threads
1/2 Spoon Smoke Paprika
2 Morcilla sausages
2 Chorizo Links
1/2 a pound Salty Pork Belly
1 Ham bone
Put the beans in soaking water the night before. In a quart pan or earthwear pan put the "fabas" with soaking water until it boils, then add the smoke paprika, the saffron mix previously with the juices of the fabas, let it cook for about 15 minutes, and add the meats. Cook it for 2 hours, "scaring" the beans twice, meaning adding cold water a couple of times to avoid the breaking of the beans. Let it rest for another hour and if you let it rest for a day it taste better. Take the meats out of the pan, cut into pieces, serve the beans and then add those meat pieces. The result is amazing.
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| Cazuelita de fabada asturiana |
Ingredients:
1 Pound dry Faba beans
10-12 Saffron Threads
1/2 Spoon Smoke Paprika
2 Morcilla sausages
2 Chorizo Links
1/2 a pound Salty Pork Belly
1 Ham bone
Put the beans in soaking water the night before. In a quart pan or earthwear pan put the "fabas" with soaking water until it boils, then add the smoke paprika, the saffron mix previously with the juices of the fabas, let it cook for about 15 minutes, and add the meats. Cook it for 2 hours, "scaring" the beans twice, meaning adding cold water a couple of times to avoid the breaking of the beans. Let it rest for another hour and if you let it rest for a day it taste better. Take the meats out of the pan, cut into pieces, serve the beans and then add those meat pieces. The result is amazing.
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