La fabada asturiana es el guiso de legumbres más famoso de España. Esta versión equilibra el sabor tradicional del compango (chorizo, morcilla y lacón) reduciendo las cantidades para obtener un plato más ligero sin perder la esencia del original. Las fabes de la granja, de piel muy fina, absorben todos los aromas del guiso.
Mediterranean
Asturian fabada with beans and light compango
Fabada asturiana con fabes de la granja, morcilla, chorizo y lacón. Versión más ligera del guiso asturiano más famoso de España.
- Spain
- MAIN COURSES
- High protein
- High fiber
- Low sugar
- medium
15 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 450 kcal
- Protein 28 g
- Fiber 12 g
- Carbohydrates 46 g
- Fat 16 g
- Sodium 720 mg
Story behind the dish
Preparation
Asturian fabada with beans and light compango is a preparation from Spain with medium difficulty. Reserve about 105 minutes in total (15 for mise en place and preparation, 90 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of farm beans (soaked for 12 hours).
- Have ready: 1 Asturian chorizo (150 g).
- Have ready: 1 Asturian blood sausage (150 g).
- Have ready: 150 g of cooked pork shoulder.
- Have ready: 1 onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Drain the beans; cover them with cold water in a large saucepan
Drain the beans; Cover them with cold water in a large saucepan. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the chorizo
Add the chorizo, blood sausage, lacón, onion, garlic, bay leaf and saffron. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Bring to a boil and skim; lower the heat to minimum
Bring to a boil and skim; lower the heat to minimum. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook covered 60-75 min
Cook covered 60-75 min. After 30 minutes, 'scare' it with a splash of cold water. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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When the beans are tender
When the beans are tender, remove the sausages and cut them into slices. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the paprika dissolved in hot oil; adjust salt
Add the paprika dissolved in hot oil; adjust salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Serve the beans with the compango on top
Serve the beans with the compango on top. Accompany with village bread. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Draining the ingredients well prevents the dish from becoming watery or greasy.
- If you use canned legumes, drain and rinse them to reduce sodium and improve flavor.
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