Fabada asturiana (bean stew with sausages from asturia)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | bunch | Flatleaf parsley, leaves |
| Only, finely chopped | ||
| ½ | small | White onion, finely diced |
| 1 | tablespoon | Capers rinsed and coarsely |
| Chopped | ||
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 2 | tablespoons | Sherry vinegar |
| 2 | tablespoons | Fruity Spanish olive oil |
| Stew: | ||
| 1 | pounds | Large white beans, soaked |
| Overnight | ||
| 1 | tablespoon | Olive oil |
| 4 | slices | Smoked bacon, cut into thin |
| Strips | ||
| 4 | Onions, sliced | |
| 1 | tablespoon | Paprika |
| 1 | pounds | Leeks, white part only, well |
| Rinsed and sliced | ||
| 1 | large | Carrot, peeled and coarsely |
| Chopped | ||
| 12 | larges | Cloves garlic, finely |
| Chopped | ||
| 2 | Ham hocks | |
| 2 | Bay leaves | |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
| 1 | pounds | Spicy pork sausages |
| (preferably blood sausage or | ||
| Black pudding), | ||
| Cut into 3/4inch slices | ||
Directions
In a nonreactive bowl, whisk together the parsley, onion, capers, salt, pepper, and vinegar. Whisk in the olive oil until evenly blended. Cover with plastic wrap and refrigerate for up to 24 hours.
Drain the beans, reserving the soaking water. In a very large castiron and enamel or other heavy casserole, heat the oil over low heat and cook the bacon for 3 to 4 minutes, or until most of the fat is rendered out. Remove 1 tablespoon of the fat and discard. Add the onions, paprika, leek, and carrot and continue cooking for 20 minutes, stirring occasionally, until all the vegetables are very soft. Add the garlic and cook for 5 minutes more.
Add the ham hocks, bay leaves, salt, pepper, and enough of the reserved soaking water to barely cover the ingredients. Bring the mixture to a boil and skim off the scum and fat that rise to the surface. Reduce the heat and simmer over low heat, partially covered, for 1 hour. Add the sausages and the beans and cook for 1½ hours more, or until the beans are tender (you may need to add a little more water to keep the stew moist and juicy). Remove the ham hocks, remove and discard the rind and fat, and shred the meat. Return the ham to the pan and discard the bay leaves. Taste for seasoning and serve warm, with a small dollop of the salsa verde.
Yield: 6 to 8 servings
TOO HOT TAMALES SHOW #TH6205
Salsa Verde: