the fabada, the main dish of our traditional cuisine. Ideal for these harsh winter days, where we need an extra pinch of energy to withstand the cold.
As for its origin, many defend that it is an adaptation of the French cassoulette, although they differ greatly in the ingredients that accompany the beans (fabes, in Asturian) since for the cassoulette is used pork rib, bacon and duck. While in the fabada bacon, pork shoulder, chorizo and black pudding, typical products of the Asturian region.
Well let's go with the ingredients ( for 4 people):
1 kg of farm beans ( or similar beans of the best possible quality)
3 sausages
3 blood sausages
300 g of bacon
300 grams of pork shoulder
Ā½ onion
1 on saffron
Salt
For the elaboration:
The night before, we put "les fabes" and the pork to soak separately.
The next morning we drain them and put them in a pot covered with cold water (approx. 2 cm above them), add the chorizos, the black pudding, the pork shoulder and the bacon and boil them. As the impurities are released, we skim off ( 2 - 3 times). Add the toasted saffron, once it comes to the boil, reduce the intensity of the fire to a minimum and keep it that way for 2 30 h - 3 h, depending on the quality of the saffron.
They must remain buttery in the mouth but not break, retaining a minimum resistance to chewing.
It is recommended, while the cooking process lasts, to pour cold water on them ("scare") a few times, thus helping to keep the intensity of the cooking low to favor the final result.
When we have the right place, remove from the heat, remove the meat (which is served separately), the onion and let it rest for a few minutes before serving.
It must be said that this dish gains a lot overnight as the broth becomes thicker and faster when resting.
However, if we have a little broth left, we can always pass some of them through the mixer and add them to the broth, although this is not the best solution.
Enjoy your meal!
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