Fabada
Ingredients for 4 people:
- 400 g of fabes (French beans)
- 200 g of Asturian spicy chorizo.
- 200 g of Asturian blood sausages or black pudding (dry, smoked).
- 200 g of pork shoulder .
- 100 g of bacon or streaky bacon.
- 6 tea spoons of saffron salt.
Preparation:
- Soak the beans overnight in cold water. Also place the pork shoulder and bacon in another bowl of warm water.
- The next day, wash the black pudding and the hot sausage. Then place the beans in a wide-bottomed clay pot with enough water to cover them with a couple of fingers. Boil uncovered in a high flame, removing any slag with a ladle of foam.
- Then add the pork shoulder and bacon and simmer with the lid on for 2 hours, stirring the plate occasionally.
- Season and add the saffron, hot sausage, and black pudding, allowing everything to cook together for about a quarter of an hour.
- Finally, try the beans to make sure they are tender and let sit for half an hour before serving.
Serving:
- Serve in the same clay pot. Offer it with 'compango' (blood sausage, spicy sausage, pork shoulder and bacon) cut into pieces on a separate plate.
