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Fabada lagunera (Bean stew, La Laguna style)


Fabada or Fabada asturiana, traditionally from the northern Spanish community of Asturias, is another classic for cold weather. This version from La Laguna, can be tasted in any house, restaurant or guachinche, in the city.

  • 250 g of white beans
  • 1 carrot
  • 1 leek, washed and left whole
  • 100 g of chorizo
  • 1 blood sausage (morcilla - black pudding)
  • 100g bacon
  • A ham bone
  • 100 g of pig's ear (or tail)
  • Peppers
  • a pinch of salt

Soak the beans in cold water the night before. The ham bone and the piece of pork ear or tail are also soaked in warm water.

The next day, in a large pan, place the beans together with the carrot and leek, bacon, the ham bone and the piece of ear or pork tail. [Latter optional for the squeamish.]

Cover with cold water and place in on the heat. Bring to the boil, skim and cook over low heat (until the beans are done, which varies depending on the bean), ensuring that the beans are always covered with water. Add cold water in small quantities, as needed.

Add the whole morcilla (blood sausage) and chorizo ​​at any time but bearing in mind that you have to let them cook together with the beans for just 20 minutes. Once the blood sausage and chorizo ​​are stewed, remove them from the stew and reserve.

The broth should be thick; to achieve this, mash some beans along with the cooked vegetables and return to the pan.

Once the beans are cooked, remove from the heat and leave to rest for 10 minutes. Once rested, season and serve with the meats and sausages divided into pieces. 

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