Fabada Asturiana – Bean Casserole
Fabada Asturiana or Asturian Bean and Sausage Casserole is a traditional dish from Asturias in North West Spian. Made with their famouse and much loved fabes (broad beans), morcillo (black pudding) , ham (jamon) and of course chorizo. Packed with protein for tired muscles and slow release carbs it is a perfect and warming dish to stoke the engine with after a day of cycling in the Picos de Europa and while cycling there last week I lived on the stuff. Cheap and hearty it is perfect hard working food! This recipes serves four hungry cyclists…
- 500g of Asturian fabes (dry broad beans)
- 2 Asturian blood puddings/black pudding will do
- 2 or 3 threads of saffron
- 50g of ham chopped into small cubes
- 2 Asturian cooking chorizo chopped into slices
- 200g of bacon, diced
- a good glug of olive oil
1. First you need to soak your fabes in cold water for eight hours. if you are using fresh beans you only need do this for an hour or two.
4. Now add the chorizo and black pudding. Boil for another five minutes still skimming any nasty scum that comes to the surface again.
6. Locals in Asturias will top up the pot with cold water, which they claim gives the beans a firmer texture. They will also shake the pot in order to avoid any sticking to the bottom.