Fabada Asturiana

FABADA Asturiana

• 1 kilo faves (put on water overnight ahead)
• 3 morcillas despana
• 3 chorizo despana
• 1 iberico bacon slab fermin cut in 6 pieces.
• 6 oz of jamon serrano
• 1 ea bay leave
• 3 tbsp olive oil
• Mondariz Water to cover
• Ice to cut cooking
• 1 ea sofrito recipe. (below)
• Salt to taste

Sofrito:

• 1/2 smaill onion peeled and  choppeed  
• 2 tbsp Olive oil
• 1 tbsp Pimenton sweet non smoked.
• 1 pinch Saffron

Procedure to make the Fabada Asturiana:

• Put the Faves (already 12 hours in water) in a pot with all the meats and the bay leave.
• Cover with the Mondaritz water.
• Bring to boil and remove the foam that the meats make.
• Add olive oil
• Add salt to taste
• keep cooking slowly while you make the sofrito

Make the sofrito:.  

• Cook the onions in thin brunoise with olive oil on a pan until translucent,
• Add saffron cook for another 5 minutes
• Add pimenton and really quick remove from heat, mixing, add a couple tbsp of water to stop the pimenton from burning.
• Pour the mix to the bean pot.
• Cook for about 45 minutes until the beans are totally creamy inside. You want to cook very slowly so the beans don't break. Try to keep it very slow. You can add ice cubes if starts boiling to lower the temperature. only shake the pot never use spoons so the bean doesn't break
• Remove the meats. and let cool room temperature.

Portioning the beans:

• Cut each chorizo in 4 pieces. Put 2 pieces in each pint container.
• Cut each Morcilla in half. Put 1 piece of morcilla in each pint container.
• Panceta in 6 pieces. Put 1 piece of panceta in each pint container.
• Jamon in 6 pieces. Put one piece of jamon serrano in each pint container.
• Cover with 6 oz of beans. for 1 kilo of beans you'll get about 6 portions.
• Cover with the cooking liquid. If need it cover with a little more mondaritz water.
• Label, cover and set aside in refrigerator

Final presentation:

• In a small sauce pan put the beans mix to heat up until all the meats are hot inside and the sauce is thick (the sauce will become thick with all the fats that has). be patient, salt taste if need it.
• Serve as pictured.

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