Fabada Asturiana (Asturian Bean Stew recipe)

Today's recipe is classic. I can almost say typical and topical. I am going to put the recipe I do and it gave me a good friend Asturian (Bulnes). First and very importantly, use mineral water, never tap water (by God !!!!). Never, never, never NEVER spoon remove the "nevers." Cooking should be a very low heat and shake the pan must occasionally. And the last tip: always keep the beans covered with water, ALWAYS, ALWAYS, ALWAYS.

Well, after these suggestions I have to say I Fabada as it comes with really good products is there. And those who live in the South we have a little distance you can find alternatives. Carrefour is a section that called "From our land" (High Selection). In this department you will find a box called "Asturiana Ingredients Fabada (Fabas and Compango)." That is, is a kit where besides the beans, you will have all the meat and chacina necessary for completion of the dish. It is designed for 4 servings, but there are 4 servings VERY GRANDES.Fabada Asturiana 1 (the pot)

Ingredients for 5 servings:

* 3 / 4 kg. of beans.
* 2 sausages.
* 3 sausages.
* 200 gr. of pork.
* 200 gr. streaky bacon.
* Garlic.
* Parsley.
* A dash of oil.
* Saffron.

Preparation:

The night before we leave "the beans" to soak (covered with cold water). Thereby, they put the ham in warm water also soaked. In a saucepan in proportion to the amounts put the beans, pork, black pudding, sausage, bacon, finely chopped garlic, parsley tied with a short string and a little oil. Everything is covered with cold water (mineral) and medium heat. When you start to heat will break out a foam with a small strainer must go eliminando.Fabada Asturiana 2 (Compango)

Once you have breached the boil, skimming we reduce the heat to cook slowly, uncovered a bit for 3 hours. During this time we will be vigilant in ensuring that they are always covered with water so as not to loosen the skin, and if not needed, add any cold water was necessary. Should also be aware that the boiling should be very slow and shake the pan frequently (every 20 minutes) so it does not grab us in the background.

A half cooked, seasoned with saffron (NO dye), very lightly toasted and crushed with your fingers. When done, season with salt, considering that carry a large quantity of salted meat. Before serving let stand (I recommend 1 day). At the time of servor knotted handkerchief is removed parsley and served the meat in a separate source. http://thekitchensideoftheforce.blogspot.com/