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Delicious Fabada Asturiana: Traditional and Irresistible

Name: Delicious Fabada Asturiana: Traditional and Irresistible
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 500g of white beans (soak for 12 hours); 200g Spanish chorizo (or cured pork sausage); 200g of black pudding (or sausage); 1 medium onion, chopped; 2 cloves garlic, minced; 2 bay leaves; 1 tablespoon of sweet paprika; Salt and pepper to taste; 2 liters of beef broth

Por

Master Receita Solta

Delicious Fabada Asturiana: Traditional and Irresistible

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories810 kcal

Resumo para quem tem pressa

"Fabada asturiana is one of the most traditional stews in Spain, cooking large white beans over low heat with Spanish chorizo, smoked blood sausage, bay leaf, and sweet paprika. It is worth making to savor a robust winter dish, where the sausages enrich the thick broth and leave the grains with a buttery texture."

Delicious Fabada Asturiana: Traditional and Irresistible

O Que Você Precisa Saber

- Let the white beans soak in plenty of cold water for 12 hours to soften the grains and reduce cooking time. - Lightly brown the chorizo and blood sausage cut into large pieces along with the onion and garlic sauté to release the aromatic fat. - Cook over low heat for about 90 minutes, shaking the pot by the handles instead of stirring with a spoon so as not to break the beans.

Ingredients

Main Course

500g of white beans (soak for 12 hours)
200g Spanish chorizo (or cured pork sausage)
200g of black pudding (or sausage)
1 medium onion, chopped
2 cloves garlic, minced
2 bay leaves
1 tablespoon of sweet paprika
Salt and pepper to taste
2 liters of beef broth

Instructions

Main Course

Drain the beans that were soaking and set aside.

In a large pan, heat a drizzle of olive oil and sauté the onion and garlic until they are transparent.

Add the chorizo and blood sausage cut into pieces and let it brown a little.

Junte o feijão, as folhas de louro e a páprica. Misture bem.

Pour in the beef broth and bring to a boil.

After boiling, lower the heat and cook for approximately 90 minutes, until the beans are soft.

Taste and adjust the salt and pepper if necessary.

Let it rest for 10 minutes before serving.

Equipe sua Cozinha

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COMPRAR INGREDIENTES

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Chef Tips

- Caso o caldo reduza demais durante o cozimento lento, acrescente água fria aos poucos para abaixar a fervura ('asustar las fabas'), o que ajuda a amaciar a pele do feijão. - Tenha cuidado com o sal inicial, pois os embutidos defumados liberam sódio abundante ao longo do cozimento demorado. - Deixe a fabada repousar por 10 a 15 minutos com o fogo desligado antes de servir para assentar a gordura e encorpar o molho.

Variations

- Fabada com costelinha suína: acrescente 200g de costelinha de porco salgada ou defumada dessalgada junto aos embutidos. - Versão com toucinho ou bacon: adicione um pedaço de toucinho curado (pancetta) ao cozimento para ampliar a cremosidade do caldo. - Toque de açafrão: dissolva alguns pistilos de açafrão verdadeiro em água morna e adicione ao caldo para conferir cor dourada e nota floral.

Substitutions

- Spanish chorizo: use thick sliced smoked paio, good quality cured calabresa sausage, or Portuguese sausage. - Blood sausage: replace with Brazilian blood sausage or well-smoked Blumenau sausage. - White beans: use large butter beans, cannellini beans, or hydrated white fava beans.

How to Store

Store in an airtight container in the refrigerator for up to 4 days; the flavor of the fabada improves the day after preparation. Reheat in a heavy-bottomed pot over low heat, adding a little broth if necessary.

Can You Freeze It?

You can freeze in proper containers with the broth covering the beans for up to 90 days without losing quality. Thaw in the fridge for 24 hours and reheat slowly over low heat, shaking the pan until bubbling.

What to Serve With

Serve very hot in deep plates or clay bowls accompanied by slices of rustic thick-crust bread to dip in the sauce. Pairs perfectly with well-chilled natural cider or a young, full-bodied red wine.

Frequently Asked Questions

Why shouldn't you stir the fabada with a metal spoon?

The friction of the spoon breaks the fragile shells of the cooked grains and breaks down the blood sausage; gently shake the pan by the handles to mix.

How to make the broth very thick and creamy?

Remove a ladle of cooked beans with a little broth, mash them with a fork until they form a puree, and return to the pot in the last 15 minutes.

Do I need to remove the excess fat from the surface?

Yes, if you prefer a less heavy dish, use a ladle to remove the layer of reddish oil that rises to the surface halfway through cooking.

Posso fazer a fabada asturiana na panela de pressão?

Pode, diminuindo o tempo para cerca de 35 a 40 minutos após a pressão; porém, o cozimento tradicional em panela aberta garante melhor controle da integridade dos grãos.