Jorge Castillo: Fabada Asturiana is the signature dish of the province of Asturias in Spain.
Glenn Lindgren: A good fabada is thick and flavorful; chock full of tender white beans and chunks of salty, smoky ham!
Jorge Castillo: The bean to use in this dish is a faba bean, what is sold in the United States as a butter bean.
Raúl Musibay: That's where this soup gets its name -- fabada!
Signature dish of Asturias -- full of tender white beans and chunks of salty, smoky ham.
INGREDIENTS:
1/4 cup olive oil for sautéing 1 yellow onion (cut in bite-size square chunks)OPTIONAL
Chunks of Spanish chorizo or morcilla (blood sausage)Add three cans of butter beans, INCLUDING liquid. Add chicken stock, sherry, and ham chunks. Stir in the Bijol powder.
Take the remaining can of butter beans, mash them, and stir into the pot.
Simmer on low for about one hour, stirring occasionally. OPTION: Add chorizo and/or morcilla chunks during the last 20 minutes of simmering.
Finally, add masa flour (you may substitute white flour) mixed with water to thicken, stirring constantly.
Stir in the milk, bring almost to a boil, remove from heat, and serve hot.
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Drinks | Appetizers | Salads | Main Dishes| Soups | Side Dishes | Desserts | Index
Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food
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