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  Added: Nov 15, 2006  •  Visited (566)  •  Print version Print this recipe (32)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Bean Soup With Sausages
(Fabada Asturiana)
What You Need:
  • 4 to 5 quarts water
  • 2 cups (1 pound) dried fava beans or dried white kidney beans
  • 2 cups coarsely chopped onions
  • 1 tablespoon finely chopped garlic
  • ¼ pound lean salt pork, in one piece with rind removed
  • ½ pound "serrano" ham, or substitute other lean smoked ham, in one piece
  • 3 "chorizos", or substitute ½ pound other garlic-seasoned smoked pork sausage
  • 3 "morcillas", or substitute ½ pound other blood sausage
  • 1/8 teaspoon ground saffron or saffron threads crushed with a mortar and pestle or with the back of a spoon
  • Salt
  • Freshly ground black pepper

  • How To Cook:
    1. In a heavy 8- to 10-quart casserole, bring 2 quarts of the water to a boil over high heat. Drop in the beans and boil them briskly uncovered for 2 minutes.

    2. Then remove the casserole from the heat and let the beans soak for 1 hour. Drain the beans in a sieve or colander set over a large bowl and return them to the casserole.

    3. Measure the bean-soaking liquid, add to it enough additional water to make 4 quarts and pour it into the casserole. Add the onions, garlic, and salt pork and bring to a boil over high heat, meanwhile skimming off the foam as it rises to the surface.

    4. Reduce the heat to low and simmer partially covered for 1 hour. Add the ham and simmer about 1 hour longer, or until the beans are barely tender.

    5. Meanwhile, place the "chorizos" in an 8-to 10-inch skillet and prick them in two or three places with the point of a small, sharp knife.

    6. Add enough cold water to cover them completely and bring to a boil over high heat. Then reduce the heat to low and simmer uncovered for 5 minutes. Drain the sausages on paper towels.

    7. When the soup has cooked for its allotted 2 hours, drop in the "chorizos" and "morcillas", stir in the saffron, and cook 30 minutes longer. Taste and season liberally with salt and a few grindings of pepper.

    8. Then with a slotted spoon, transfer the salt pork, ham and sausages to a plate. Cut the pork and ham into ½-inch cubes and slice the sausages into ½-inch-thick rounds. Return the meat to the soup and simmer for 2 or 3 minutes.

    9. Traditionally, "Fabada" is accompanied by a cornbread similar to the Portuguese Broa and glasses of sparkling apple cider.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Vegetables » Beans
    Main Ingredient » Meat & Poultry » Sausage
    Main Ingredient » Meat & Poultry » Ham
    Dish » Soup


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