Traditional fabada recipe
Ingredients 4 people:
· 1 / 2 kg. of fabes
· Compango (Chorizo, Asturian black pudding, cured meat and bacon)
· Virgin olive oil and salt
What is the name of what accompanies the fabada?
The compango is a very appropriate Latin term because it has the meaning of partner, complement, among other meanings. In the case that concerns us, it refers the set of meats, sausages and salted meats that accompany fabes.
The composition of the compangu is highly variable and depends on the type of stew being prepared and the local customs of the area where it is made.Thus, for example, in central-eastern Asturias, pote de berzas (cabbage stew) includes a compango (meat accompaniment) made with blood sausage (cured or fresh), chorizo, ribs (fresh or salted), and streaky bacon; sometimes salted bones and some marinated pork tenderloin are also added. In western Asturias, in addition to the aforementioned meat ingredients, the presence of butietsu (botelo or botillo) is essential, although it is practically unknown in the east and center.
According to the current custom, the most widespread compangu, consists of chorizo, cured Asturian sausage, lacón and bacon; although in some areas sausage is authorized (or tolerated).
The fabes are cooked slowly next to his compangu ... we forgot, the night before we put them to soak in cold water; in another container, in warm water, Bacon, ham hock, chorizo are also soaked…
The next day, when they begin to cook, we remove the foam that they release with a slotted spoon. After an hour of cooking, always on a low heat, a glass of cold water is pouredThat's how we "scare" the beans, which is the same as stopping the boil. We continue Simmering over low heat with the pot covered until the beans are cookedIf we see that there's little liquid left, we add cold water. But be careful not to add too much, as the beans can split. The cooking time for beans varies greatly; some people take more than half a day, although approximately about three hours it may be worth
Fabada cooking tricks
1 · We don't let them boil, we "scare" them with a glass of cold water to stop the boil.
2 · The cooking time depends on whether the fabas are old or new, or if the water is hard (in this case, use mineral water).
3 · If we see that in the end the broth comes out very liquid we can squeeze some fabas and thus we will get a thicker broth.
4 · Some people, before consuming them, let the dish rest for a whole day before, ensuring that the flavors mix and rest properly.
How is fabada served?
To serve it at the table, we will put the beans with their broth in a tureen and the "compangu" in a separate bowl.
Text: © Ramón Molleda for asturias.com
