Today Christmas Eve before my post is dedicated to the typical and traditional Spanish Recipe, La Fabada Asturiana, useless would use every word in the dictionary to describe this dish is the exaltation of Spanish Cuisine, known worldwide from Spain to Beijing.
A very simple Recipe to make, one need only consider two premises, have a high quality raw materials and spend some time for slow cooking so with a unique result.
We go for the White Bean Recipe, Let’s go, Foodies !!!!
– 1 kg. White beans
– 2 sausages, 2 sausages (stuffing). Compango. (Chorizo, Morcilla, Jamón, Panceta, Lacón).
– 1 piece of jamon, 1 piece of bacon and 1 piece of bacon
– Half cup olive oil
– 1 tablespoon paprika
– Water and salt
We started the night before leaving the beans to soak overnight if we are going to cook in the evening as in the morning we will leave no less than 8 hours of soaking.
In the pot we have selected, place the stuffing and put it over the beans. We cover with water and add the olive oil and paprika; We turn on the heat to high.
Bring to the boil, let removing the foam that forms on the surface and lower the heat to low, so they go soft baking.
To remove not use the bucket because it can break the beans, can only be done by removing the pot so all ingredients are integrated and get a thick broth. And this, if we do it in a common pot will take about 2 hours to cook; but also what we can do with a pressure cooker in this case depends on the pot but in half an hour we can have done; if we open and the beans are a little hard, we can finish cooking over medium heat until done.
We can cook in the evening and so we have prepared for the next day 😉 (this is a highly prized culinary resource for those who work outside the home and arrive at noon just in time).
The recipe should be relaxed, the more rest better, the stock will be thicker and more tasty food as I mentioned in previous post:
– Black Bean Stew Recipe