fabada asturianaThis month we feature a recipe for Fabada Asturiana, perfect for this time of year. My Asturian friend always jokes  when anyone asks him "What goes in a Fabada Asturiana?". His Answer: "Anything!". It's a very versatile dish with the only real essential ingredient being the legendary Faba Asturiana, a giant white bean with a beautiful, buttery flavor. Our recipe is meant to spark your creativity! Try other versions like "Fabas con Almejas" (Fabas with clams). 
 SERVES 8 PEOPLE

2.5 lb cured, Pork Shank, cured Pork Belly or Spareribs
2 cups Bacon, finely diced
2 Onions, chopped
3 Clove of Garlic, chopped
5 tbsp Olive oil
2 Bay Leaf
black pepper
5 Morcilla (Spanish Blood Sausage) links

 

Soak the Shank overnight, changing the water once. Soften the Beans overnight in cold water. Sweat the Bacon, Onion, and Garlic in a pan containing the Olive Oil until transparent. Add the Meat and Beans and just enough water to cover the ingredients. Season with the Bay Leaf, Saffron, Paprika, and Pepper. Bring to a boil and simmer on a medium heat for around 1.5 hours. Stir several times during cooking and add more water if necessary.
When the Beans are almost soft, add the Sausages. Adjust the seasoning and leave to simmer until the Beans are completely soft. Before serving, remove the meat and Sausage from the pan, cut into pieces, and combine with the Beans.
 
Buen Provecho!