My favorite Spanish dish: Fabada Asturiana

I just love this dish. I am a big food addict and love anything, but this one is just heaven :). We went to Asturias last year, loved it so much that we returned with my parents when they came to visit us in Sept to show them this wonderful area of Spain. Let me just tell you, they were amazed and loved it as well. The food and the beauty of the place is worth a visit. People tend to concentrate on Madrid, Barcelona and the Costa del Sol when coming to Spain, but IMHO, they are missing the best: the North. Between Galicia, Asturias, Cantabria and Pais Vasco, there is so much to see and enjoy. Every corner of Northern Spain is a jewel yet to be discovered and their culinary skills are unbeleivable. Seafood, fish, embutidos (cold cuts), cheeses... you have it all! I truly recommend a visit to the North of Spain and, trust me, you will not regret it.

Fabada Asturiana, as the name states, comes from Asturias. It is a slow cooked pot of fabes (large white beans) with chorizo, morcillo (blood sausage), tocino (lard) and lacon (ham). The simpliest thing: the best results :)

Remember how I mentionned that David was a picky eater? Well, he doesn't like beans... and I love them! So, I can barely cook any otherwise I am stuck with them for days (even though I love them... eating the same stuff for days is quite boring). I took advantage that we had friends over for lunch and made it as the first plate. I like this dish since the beans are quite big and can be removed when serving David's plate. He eats the meats and broth and the few beans that fall into his plate :) He didn't complain one bit!
So for you all, here is a quick look into this wonderful part of Spain: Asturias.

Fabada Asturiana

Ingredients:

1 chorizo
1 morcilla
1 piece of tocino
1 or 2 lacon pieces with bone
250gr of fabes (white beans)
1 onion
1 garlic clove
saffron
water

In a large bowl, soak the beans in cold water overnight.

Overnight.

In a creuset or large pot, place the rinsed off (removing the water they soaked in helps to remove the "gasiness" of the beans) beans covered by water. Bring to a boil. There will be a film of mousse forming on top, remove it. Add the meats (you can see the lacon pieces, morcilla, chorizo and tocino on this pic), onion and garlic.

Bring to a boil. When the water is boiling, reduce heat to low and slowly cook for about 2 hours. The chorizo and morcilla will slowly release their colors and flavors. About 30 minutes before it is done, add the saffron.

When the beans are cooked. Remove the meat, cut into pieces and return to the pot.

Serve directly at the table.

This is such a traditional dish in Asturias and has been around for centuries. No wonder; its taste says it all! :)