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ever had prepared "say" Fabada, but it was not until now that I can say that I have prepared an authentic Fabada Asturiana. This Christmas I received a package from a friend Gijonesa a compango as they say there and a bag of beans in her garden very special particular, among other things, so I had to take pains in preparing products such as with a special and could not fail to rush as they say here had to be done "in coneiximent."
To prepare this recipe did not have many doubts guided me the recipe and it was Belenciaga a success, it became rich as a special guest who had now also say that the next day was even better as the rest the broth was thick.
I put the recipe as it's Belenciaga who is a friend of Asturias and expert cook, I put what you see in the picture to 1 / 2 kilo of dried beans and 7-course left me fulfilled.

INGREDIENTS For the stew is to use "beans from the farm", a kind of white beans grown only in the traditional way in Asturias (now been widely grown in the greenhouse, and Galicia and Cantabria are available). The most quoted are those of Villaviciosa, Rating and Carreño. Are long and narrow, rounded at one end and square at the other

• 150 gr. of beans per person (dry).
• Asturian sausage onion 1
• 1 chorizo \u200b\u200b
• A piece of cured ham
• A salty piece of bacon
• A salty piece of bacon
Media
• teaspoon paprika.
• A little olive oil.
• A saffron and salt if necessary.

DEVELOPMENT

Depending on how long the beans have, more or less time needed soaking.

but never less than 12 hours (I leave them all night about 10 hours and they fit me well, should not go because if you do not moisturize too much and break the skin).

is

While washing the beans under running water before putting it to soak.

Put them in a large bowl and cover generously with water (as by soaking almost doubling the size). Best

soft water. We also soaked the ham, bacon and bacon.

We make them in a pot high. We got soaking the beans to the pot, I put the pepper and drizzle of olive oil.

We take the pot by the handles and turned around the beans until they are impregnated with oil (this will not skinned and the skin is buttery soft and the beans and whole).

Put the pork chop and bacon and sausage without too full (I degreased the chorizo \u200b\u200band cook it separately.)

We cover the soaking water and put the high heat until boiling. We left ten minutes boiling strong, and add a glass of cold water to stop boiling (scare the beans) and foams, turning down the heat and let simmer lento.Nunca should be without being covered with water, add water if dry Weather around the edges (not directly on the beans).

THERE BE REMOVED AT ANY TIME simply moving the pan back and forth. It takes one to test if they are cooked (may take two hours or two hours). Check the salt, put the saffron and chorizo, the half-hour keep to a minimum. We turn off and let rest before serving. Two or three hours is enough. Some people recommended to do from one day to another, but I like most of the day and well restful.

"The compango" (Meat) can serve the stew with sliced \u200b\u200bor in a separate source.

Also can do with the pressure cooker, I had interest and time to do so to chup chup and you see how they look .. How to put all the sausage I did not put the paprika.

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