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 very variable and depends on the type of stew that is made and the costumbrismo of the area where it is made. Thus, for example, in the center-east of Asturias, the pot of cabbage has a compango based on blood sausage (cured or fresh), sausage, rib (fresh or salty) and bacon; sometimes bones in salting and some adobo (sirloin) of pork. In the Asturian West, in addition to the previous meat ingredients, the presence of the butietsu (botelo or botillo) is indispensable, which in the east and in the center is practically unknown.
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, The bacon, ham, 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 poured. Thus "we frighten" les fabes, which is the same as curbing the boil. We continue to simmer and with the pot covered until the beans are made. If we see that there is little liquid left we are adding cold water. But being careful that there is not much left as they can be skinned. The time it takes to cook some beans is very variable, some people spend more than part-time, although with 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