Asturian stew with tricks to defat it, and cook the beans and black pudding without them breaking

#fabada #recipes #tricks
In this video I explain how to make a traditional recipe like Fabada Asturiana from scratch. We share with you some important tricks so that the Fabada remains at its point, such as the previous soaking, the water that must be used, the way of cooking, and the recommended time. In addition, tricks such as cooking the blood sausages so that they do not break, and also tricks to remove as much fat as possible from the original recipe, since its main ingredients, the Asturian compango, are smoked sausages with a high fat content that we should consume very occasionally and making them a little healthier. I have tried to follow the steps of this traditional Asturian recipe without altering the original recipe too much. The optional ingredients that are indicated in the recipe, such as onion, garlic, bay leaf, sweet paprika, saffron and oil, are ingredients that some Asturian cooks put all, some or none of, so I give you the option to do it to your liking. In short, I suggest that the main ingredients, both the faba (white bean) and the compango, are of Asturian quality and origin. It is essential for this recipe to acquire all the flavor that the authentic Asturian fabada requires. Currently, outside of Asturias, you can find these Asturian ingredients without any problem in almost all supermarkets. I hope you enjoy this typical winter food, so that you get warm, as much as we do.
ASTURIAN FABADA.-INGREDIENTS FOR 4/6 PEOPLE
500 Grs of Fabas or Beans from the Farm
500 Grs of Asturian Compango (Smoked Sausages):
2 sausages
2 blood sausages
2 Pieces of Cured Bacon
OPTIONAL INGREDIENTS:
1 onion
2 garlic
2 Bay Leaves
1 teaspoon of sweet paprika
A few threads of saffron
1 Tablespoon of Extra Virgin Olive Oil
Salt to taste
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You can check the written recipe on the blog at this link: laempanalightdebego.blogspot....
I hope you try the recipe, and if you have any questions or want to comment you can do it right here, and I will be happy to answer you. Bon Profit¡¡¡
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[@yolandagarces6173]

Me encantan tus recetas!!😋y lo sencillas q haces q sean. A mí q no me va mucho la cocina contigo estoy aprendiendo a cocinar porque haces q sea fácil cocinar😘😘

[@Laempanalightdebego]

Genial @Yolanda, cuánto me alegro!

[@user-zc2ph4ob5q]

podrías preparar lasaña de Cerdeña ,por favor

[@nohorajannetharistizabalsu3405]

Ese plato se ve muy provocativo aunque no conozco esos granos. Por aquí hay algo parecido pero se le llama blanquillos y son muy pequeños no sé si serán lo mismo. Gracias por cada receta lo haces ver tan fácil 😋

[@jaimegarcia9408]

El judion de la granja es una variedad española, es una maravilla, es enorme, mantecosa, una delicia. En Asturias se llaman fabes

[@josepmariaaguascaribot9239]

El saludable 'light' aplicado a un ícono de la gastronomía española, no podría venir mejor que de otra 'light', (Bego). Muy oportuno.

[@Laempanalightdebego]

Gracias @Josep María, sin duda una receta tradicional deliciosa, que hay que intentar aligerar un poquito para disfrutarla aunque sea de vez en cuando.

[@MariA-en7qi]

Hola Bego hoy he hecho la fabada y estaba espectacular muchas gracias por tus recetas un besito

[@Laempanalightdebego]

Cuanto me alegro @Mari!!

[@mantoniamateosibanez191]

😋😋😋

[@yolandameilan1840]

Soy la antes q desgrasas el compangu te pasas

[@cruzrodriguez5788]

A la fabada no se echa ajo, te lo dice una asturiana

[@marviggo4110]

Molesta tener q leer lo q hablan