Fabada Asturiana

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Soak the large white beans in cold water for at least 12 hours, or overnight. Ensure they are fully submerged.

   Omtrent 12 t

   Kokkens tips: Soaking helps the beans cook more evenly and reduces cooking time.

2. 2

   Drain the soaked beans and rinse them thoroughly under cold water.

   Omtrent 2 min

3. 3

   Place the rinsed beans in a large heavy-bottomed pot or Dutch oven.

   Omtrent 1 min

4. 4

   Add the chorizo, morcilla asturiana, panceta, and serrano ham bone (if using) to the pot with the beans.

   Omtrent 1 min

5. 5

   Pour enough water into the pot to cover all ingredients by at least 5 cm.

   Omtrent 1 min

6. 6

   Bring the mixture to a boil over high heat, then immediately reduce the heat to low and skim off any foam that rises to the surface.

   Omtrent 10 min

   Kokkens tips: Skimming helps keep the broth clear.

7. 7

   Add the saffron threads and salt to the pot.

   Omtrent 1 min

8. 8

   Cover the pot and simmer gently for 2 to 3 hours, or until the beans are very tender. Check occasionally and add more hot water if the liquid level drops too much.

   Omtrent 2 t 30 min

   Kokkens tips: Do not stir too vigorously, as this can break up the beans.

9. 9

   Once the beans are tender, carefully remove the meats and ham bone from the pot.

   Omtrent 2 min

10. 10

    Discard the ham bone. Slice the chorizo, morcilla, and panceta into thick rounds or chunks.

    Omtrent 5 min

    Kokkens tips: Allow the meats to cool slightly for easier slicing.

11. 11

    Return the sliced meats to the pot with the beans and simmer for another 10-15 minutes to allow the flavors to meld.

    Omtrent 15 min

12. 12

    Taste and adjust seasoning if necessary. The stew should be rich and slightly thick.

    Omtrent 1 min

13. 13

    Serve hot, ideally in deep bowls.