Fabada asturiana
.
2 cans broad beans drained and rinsed
1 large onion, chopped coarsely
2 or more cloves garlic, crushed
100 g Spanish cured chorizo , chopped into chunks
100 g chopped bacon
50 g Serrano ham (or prosciutto or other air-cured ham) chopped
50 g blood sausage in thickish slices (optional, if squeamish!)
500 ml water or chicken stock
5 ml dried oregano
2.5 ml agridulce pimenton
Pinch of saffron
Salt and pepper to taste. Usually no salt is needed
Sauté garlic, onions in a little olive oil with the chorizo, bacon, ham and, if used, blood sausage.
Add to the other ingredients and cook, covered, in a low oven for an hour. The dish is very tolerant and can be reheated after cooking. Season to taste. The quantities of ingredients are not critical and can be adjusted according to availability and taste.
1 large onion, chopped coarsely
2 or more cloves garlic, crushed
100 g Spanish cured chorizo , chopped into chunks
100 g chopped bacon
50 g Serrano ham (or prosciutto or other air-cured ham) chopped
50 g blood sausage in thickish slices (optional, if squeamish!)
500 ml water or chicken stock
5 ml dried oregano
2.5 ml agridulce pimenton
Pinch of saffron
Salt and pepper to taste. Usually no salt is needed
Sauté garlic, onions in a little olive oil with the chorizo, bacon, ham and, if used, blood sausage.
Add to the other ingredients and cook, covered, in a low oven for an hour. The dish is very tolerant and can be reheated after cooking. Season to taste. The quantities of ingredients are not critical and can be adjusted according to availability and taste.
