fabada asturiana

I’d had a kilo bag of alubias blancas in the cupboard for ages and so finally decided to do something with them. But what? Foodie friends on Twitter suggested a Fabada Asturiana. This is traditionally made with fabes de la granga and saffron, but since I had alubias blancas I just went with those, and substituted paprika for saffron. Turns out alubias and fabes are the same thing, basically meaning “large white bean” in different regions of Spain. I think my large white beans were either haricot or cannellini (?). I also picked up a “fabada prep” vacuum-package at the supermarket, containing 300 grams of very serious looking chorizo and morcilla (black pudding) along with a chunk of fatty salt pork, or tocina. Love that they do this here. There is also a “puchero prep” pack available. One day… maybe.

As usual, when trying something new, I checked out a few different recipes on the internet and then did a sort of mash up while adding a twist or two of my own. And the result was very tasty indeed. Rich smoky flavour from the spicy pimentón, a lovely thick beany sauce and lots of meaty goodness. Perfect eating on a chilly January day.

Ingredients and instructions below…

Read the rest of this entry »


carne con tomate

[click to enlarge]
Stewed pork in tomato sauce

This super-simple recipe I swiped from Janet Mendel’s Tapas: A Bite of Spain – just changed the spices a bit and used chopped tinned tomatoes instead of fresh. The result was yummy…

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

Read the rest of this entry »