Fabada
By: French Cooking ...
Published: Monday, November 30, 2009 - 3:43pm

Ingredients




1 1/10 pounds (500 g) Asturian beans
20 cups to 24  (5 to 6 l) of water
2 chorizos (to-cook kind)
2 Spanish morcillas (black pudding with onions)
5 ounces (140 g) of bacon (not sliced)
1 onion

Preparation

1 The day before, soak beans in about 10 cups of water and leave them overnight. 2 Throw water out and pour beans in a large casserole. 3 Peel and chop onion (very thin). 4 Cover beans with 12 cups of water. Add chopped onion and whole chorizo, morcilla and bacon. 5 Get it to a smooth boil and skim the foam. (You may need to skim the foam more than once, don’t hesitate to do so). Reduce the heat to low and leave covered. 6 After about one hour and a half, add 2 cups of cold water. Cover and leave over low heat. 7 After 4 hours of slow cooking, fabada is ready.  (Most of the time, you won’t need to add salt as the different pork pieces added are usually pretty salted already.) 8 Serve beans in bowls or soup plates topping with pieces of meat.

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