A hearty and simple soup Asturian of fabada

Asturias is a region in Spain in the North. There have lived tough guys, who at one time declared the Reconquista against the superior forces of the Muslim invaders. The area itself is quite violent and freedom-loving, true heart of Spain. We are confident that if the inhabitants of the Iberian Peninsula ate a diet of salads and light soups, to win the land back they have not succeeded. And really, when you look at the traditional Asturian cuisine, you realize that it was the most important: calories, meat, satiety! Take Asturian fabada, the recipe of which we will present today.

The Asturian Fabada

Generally, this soup is one of the most satisfying soups we’ve seen. And what is especially important is the simplicity of the recipe and accessibility of ingredients. In General, he’ll understand.

Ingredients:

– one can white beans (400 grams);

– 1 liter of chicken broth;

– 1 onion;

– 300 grams of ham;

– 200 grams of spicy sausage;

– 100 grams of fat;

– branch of thyme;

– parsley;

– 4 cloves of garlic;

– teaspoon paprika;

– 20 grams of butter;

– 2 tablespoon of vegetable (preferably olive) oil;

– salt, pepper.

Preparation:

In Spanish, as in Italian cuisine, there is no strict framework. The ingredients can be shuffled among themselves, and already fabada make every home different. So, if something was not at hand, forget it and find something to replace it.

1. Cut the onion and garlic medium-sized pieces, not too small but not big.

2. Heat oil in a pan and fry the onion with garlic. It should not be fried and even more black, just until lightly Golden.

3. Add the ham, which is cut whatever you want, but better than cubes or short strips. Fry for 3 minutes.

4. Take the pan for soup, pour in the broth and all that we have in the jar with the beans. Cook for 5 minutes with thyme and parsley. You can mash the beans with a spatula.

5. Add the bacon cut into, as always, thin strips) and sausage (cut into strips or small cubes), plus everything we had in the pan (onions, ham). Pepper, salt, sprinkle with paprika and bring to a boil.

6. Slightly reduce the fire and boil three more minutes, and then remove from heat.

7. Enjoy a hot and hearty soup.

A couple of tips

– Spaniards often leave the beans in the bowl of water overnight. So they get bigger, maybe the soup tastier. Try it.

– Also asturica leave overnight meat products in a container with warm water. Mostly for things like bacon (bacon) and ham.

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