fabada asturiana con azafrán Ingredients (4 – 6 servings)

  • ¾ Kg dried white beans
  • 3 Chorizos( spicy sausage)
  • 2 Morcilla (kind of black pudding)
  • 300 g cured pork or ham
  • 150 g. bacon
  • 1 ham bone
  • 1 piece of pork ear
  • 1 bay leaf
  • 0,15 g SAFFROMAN saffron

The day before; put the beans to soak in plenty of water. Put the ham, bacon and ham bone to soak overnight in hot water.

The following day; drain the beans and put in an earthenware casserole or large cooking pot with the rest of the ingredients. Cover the ingredients with cold water. On a hot fire, bring to the boil and skim off the froth. Add bay leaf, cover and cook very slowly for 2 or 3 hours. Add cold water occasionally just to keep the beans barely covered so they do not dry out and split. Do not stir, but shake the casserole from time to time. Crush the saffron in a mortar, dissolve in a little water and add to the beans. When the beans are quite tender, let them sit for 20 minutes for the flavours to blend and mellow.

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