It is irresistibly good because it has qualities that you will only find in the Asturian Faba Bean: a thinner skin and a unique texture
To prepare a traditional Asturian Faba Bean and authentic you need to incorporate the "compango", ie the typical smoked meats accompaniment, which is formed by the chorizo, black pudding and bacon, but not just any, but must be Asturian to get the purest flavor. You can find in this same online shop of asturian products the best sausages to get an outstanding fabada. The recipe for Asturian fabada in the traditional style has no big secrets, only the quality of the ingredients is what will mark the final result
Buy the best fabes asturianas at Origen.
Origin
There are very good reasons to eat legumes as they are very beneficial for the body. They are a source of carbohydrates, the basic nutrient we need and the main source of energy for the body. They have a high protein value, a high fiber content, and are a source of iron and B vitamins. They also provide calcium, phosphorus, magnesium, iodine and potassium, all of which are essential for the proper functioning of the neuromuscular system
A ASTURIAN FABADA RECIPE:
Ingredients: 500 grams of fabes de Asturias I.G.P., 1 black pudding, 1 chorizo sausage, bacon, 1 bay leaf, garlic, onion, saffron, olive oil and salt.
Sauce and salt
Preparation: Put the fabes to soak until they are covered, in a saucepan with cold water the night before.
Preparation: Put the fabes to soak until they are covered, in a saucepan with cold water the night before
Put the fabes over low heat with its compango (black pudding, chorizo and bacon), chopped garlic, bay leaf, whole onion and a splash of oil. When it comes to the boil, let them cook slowly, uncovered, making sure they always have water. Add cold water from time to time in small quantities to break the boiling
At the middle of cooking season with saffron and finally with salt.
Stir the saucepan
Stir the pan from time to time so that the beans don't stick.
Move the pan from time to time so that the beans don't stick
Let stand for half an hour, remove the onion and ready to eat!!!
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