Dish: Fabada A La Asturiana

One of Spain’s great regional dishes is a bean-sausage stew from the northwest region of Asturias along the Bay of Biscay. The name derives from the local, large white bean, faba, traditionally used in it. The dish, however, cannot be authentically made outside of Spain, as such ingredients as longaniza sausage, local black sausage, and ham, as well as pigs’ feet and ears, are either not available or easily obtainable. Fabada is cooked and served in a large earthenware casserole and accompanied by cornbread and cider. This version is an adaptation.

Recipe

1 pound large white beans, washed and drained.

2 medium onions, coarsely chopped.

2 garlic cloves, minced.

3 tablespoons olive oil.

1 can (6 ounces) tomato paste.

Salt, and pepper to taste.

Half-pound smoked bacon in one piece.

4 smoked ham hocks.

Half-pound blood sausage.

One-eighth teaspoon of ground saffron.

Half pound chorizo (Spanish sausage), or another garlic sausage, sliced and cooked.

The Cooking

Cover the beans with water and bring them to a boil. Boil for 2 minutes. Remove from the heat. Cover the pan and let stand for 1 hour. Meanwhile, saute the onions and garlic in the olive oil in a large casserole or heavy kettle until tender. Stir in the tomato paste and season with salt and pepper. When the beans are through standing, put them and the liquid in the casserole over the onions. Mix well. Add the bacon. Pour in enough water to completely cover the ingredients. Bring to a boil.

Lower the heat and cook as slowly as possible, tightly covered, for 1 hour. Add the ham and blood sausage and continue cooking slowly for about 1 hour longer, or until the ingredients are cooked. Add the chorizo and saffron 30 minutes before the dish is finished cooking. If it is needed, add more water to the dish while cooking.