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 term "compango" is very appropriate, as it means companion, complement, among other meanings. In this case, it refers to the collection of meats, sausages, and salted products that accompany the beans.
The composition of the compangu varies greatly depending on the type of stew being prepared and the local customs . For example, in central-eastern Asturias, pote de berzas (a cabbage stew) includes compangu made with morcilla (blood sausage, either 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 central regions.
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 beans are cooked slowly along with their accompaniments… we almost forgot, the night before we soak them in cold water ; in another container, in lukewarm water, we also soak the bacon, ham hock, chorizo…
The next day, when they start to boil, skim off the foam that rises to the surface with a slotted spoon. After an hour of simmering, always over low heat, add a glass of cold water . This "scaresses" the beans, which is the same as stopping the boil. Continue simmering with the pot covered until the beans are cooked . If you see that there's little liquid left, add more 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 about three hours should be enough.
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
