Asturian Bean Stew With Sausages Asturia Spain Recipes

ASTURIAN BEAN AND SAUSAGE STEW (FABADA ASTURIANA)

Steps:

• Pour beans into a large pot or bowl and cover with cold water.
• Turn the burner on high until the water comes to a boil. Boil for 1 minute and then turn off the burner.
• Cover and let beans sit in the water for 1 hour.
• While the beans are sitting, chop the onion into approximately 1/4-inch pieces. Cut the pork into large chunks, about 2-inch squares.
• Cover the bottom of a large pot with olive oil and heat over medium. When hot, add the chopped onions, garlic, and pork. Sauté until the onions are transparent (but not browned). Remove from heat.
• Drain water from the beans. Place the beans in the large pot with the sautéed onions and pork. Add water to cover. Add the bay leaf, sliced chorizo, and Spanish paprika.
• Place back on the stove and turn on high. When the water comes to a boil , reduce to medium. Water should be at a low boil. Simmer until the meat is tender. This takes approximately 1 1/2 hours.
• Taste the stew and adjust salt if necessary. Serve in soup bowls with crusty bread .

ASTURIAN BEAN STEW WITH SAUSAGES -- (ASTURIA, SPAIN)

Steps:

• Soak beans overnight in enough water to cover by 2 inches; drain.
• Cook bacon in large stockpot on medium-high heat 4 min., stirring occasionally. Add onions, leeks, carrots and garlic; stir. Reduce heat to low; cook 15 min., stirring occasionally. Add beans, ham hocks, sausages, bay leaves and paprika. Add enough water to just cover ingredients in stockpot. Bring to boil over medium heat, stirring occasionally. Skim off foam and fat from top of stew. Reduce heat to low.
• Simmer, partially covered, 2-1/2 hours or until beans are tender. Skim fat from top of stew. Remove ham hocks. Remove meat from the bones. Return meat to pot; discard bones. Remove bay leaves; discard. Season with salt and pepper.