How long to cook a fabada?
Asturian white bean fabada soup is boiled for 1,5 hours. Soak the beans in advance overnight to make them softer. Or boil it for a couple of minutes, remove from the burner and leave for an hour.
How to cook fabada
Products
White beans – 200 grams
Smoked chorizo sausage – 200 grams
Smoked sausage Morsilla – 200 grams
Smoked pork belly – 100 grams
Onions – 1 head
Olive oil – 3 tablespoons
Garlic – 4 cloves
Pinch of dried saffron
Coarse salt – 1 tablespoon
How to cook fabada
1. Soak dried white beans in cool water for 7-8 hours (water should cover the beans with a couple of centimeters).
2. Peel the onion and garlic.
3. Drain the water in which the beans were soaked, pour in new cool water and add whole pork belly and chorizo sausage, onion, cloves of garlic to the same saucepan.
4. After boiling, remove the foam, pour in olive oil and simmer for 30 minutes.
5. Grind the dried saffron in a mortar or metal bowl with coarse salt, pour in a couple of spoons of broth.
6. After two minutes, pour the saffron infusion into a saucepan, add a glass of cool water, put in whole morsil and cook for another half hour.
7. Remove the onion, garlic, ladle of beans, smoked meats from the soup. Throw out the onion and garlic, crush the beans in mashed potatoes and return them back to the saucepan, stir the soup, cover and leave for another half hour.
8. Cut the sausage into circles, the brisket into cubes, arrange on plates, pour over the prepared soup. Serve fabada with fresh white bread and cider.
Delicious facts
– The name Fabada has the root of the Asturian word fabes, which means beans – the main ingredient in the soup. This is a traditional dish in the Spanish province of Asturias. This mountainous region is located in northern Spain off the coast of the Bay of Biscay. The province still bears the title of the Principality of Asturias and has its own language.
– The close location of the mountains and diverse vegetation allow local residents to develop livestock and pig breeding. Thanks to this, in the cuisine of Asturias, meat is necessarily present in its various types, not excluding a large number of sausages.
– Chorizo and Morsillo, which are traditionally used in Fabada soup, spicy pork sausages. The spicy aroma and reddish-orange color of the chorizo comes from the paprika, which is abundantly added to the minced meat. Morsilla is a blood sausage made from pork blood, meat, fat, rice and onions.
– You can replace Spanish delicacies with more familiar and affordable Bavarian and hunting sausages or any other raw smoked pork sausages, including those with the addition of paprika.
See more soups, how to cook them and cooking times!
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