Fabada Asturiana, perhaps one the most well-known and delicious Spanish stews, is now available in a handy do-it-yourself kit from Terry’s. The kit contains:
1 23cm round cazuela with handles. Made from glazed clay, this beautiful cazuela is the perfect dish to slow cook in an oven. Not recommended directly over a stovetop as the dish may crack.
2g Fruterry pure saffron threads - not only is saffron great for the health, it imparts a beautiful, natural red color into the dish, aiding with the well-known color of the dish.
150g El Horreo Pancetta - perfect for the salty-smokiness needed in the dish.
180g Ell Horreo Chorizo Asturiano Ahumada - known for its fantastic red color thanks to the heavy amounts of paprika added into the sausage, imparts wonderful flavor and color to the dish.
200g El Horreo Morcilla Extra Asturiana Ahumada (blood sausage) - this is probably one of the most flavor packed sausages. Akin to dinuguan or the gravy used from drippings for a Sunday roast, this sausage imparts the most flavor, character and texture to the dish.
500g Legumbres Raul la granja fabada beans (jumbo size) - the backbone and most important part of Fabada Asturiana, these beautiful beans are sourced from Asturia itself and present a tender, butter-like quality.
Nb: aside from the kit, you will need:
100g extra virgin olive oil
1 onion (traditionally white, but if unavailable, red shall do)
2 teaspoons paprika powder
Broth or water
Salt to taste
1 blood sausage
500g Fabada beans
Nb: While some recipes call for pressure cookers and the like, we do not recommend this as it is very important to maintain absolute control over the softness of the beans. Slow cooking them in an easy-to-access pot works best as you are able to check temperature and texture at the same time.
Soak the beans in water for a minimum of 12 hours.
Transfer the beans to a pot that is wider rather than tall (such as a handy cazuela) with plenty of water. Make sure the beans are thoroughly covered.
In another pan, prepare the compango - the chorizo, blood sausage, and pancetta. Cook the meats in water for 5-10 minutes to release some of the fat stored in them. Drain the water and then add the meat to the beans whole and uncut.
Add the butter and 50g of the olive oil to the beans and cover. Cook for about 15 to 20 minutes. During this process, it is tradition to never stir the beans with any utensil. This is to avoid damaging the delicate beans and inherently mashing them. Instead, shake the pot using the handles on the side to assist in moving the ingredients around.
Then, add the salt and saffron. Check the salt you add as the compango may already have a lot of seasoning in it - or not enough, depending on your tastes.
In a separate pan and using the remainder of the olive oil, saute the onions until translucent. Afterwhich, add the paprika and saute quickly. Be careful not to burn the paprika. It can taste quite bitter when burnt.
Add the sofrito to the beans and reduce the heat to low. Remember to constantly check the liquid levels. You don’t want the liquid levels to get too thick. You may need to add more broth or water from time to time, depending on what you used.
Remove the compango from the beans and cut into smaller pieces. Then, serve the beans in deep bowls or dishes with the compango on top as garnish. Serve with beautiful El Gaitero Sidra. This pairs perfectly with Fabada Asturiana.
Store dry ingredients in a cool dry place and meats in the fridge.