Special dressing: Isaac AlbenizMy husband's grandparents were both from Asturias. Back to the days when they were young, life was very hard in Spain but even harder in small villages and in certain Spanish regions. Asturias was one of these regions: people would leave their home and look for better job opportunities and conditions in Madrid or Barcelona. His grandparents tried to come to Barcelona during the Civil War with 4 small kids, one of them my husband's father. The grandfather was taken away by the national faction before he could leave Asturias and the grandmother could escape to Barcelona with the kids. After some years in prison his husband could join them in Barcelona. Eventhough, they worked so hard here in the city to raise the four children, my husband's grandmother used to say: Peor sería tener que trabajar - "It would be worse if we had to work". Meaning that the country jobs she used to have back in Asturias were really hard ones compared with the city's.
From their original land they took along with them their pride, their culture and their gastronomy. This is why today I'm posting about Fabada Asturiana, a really easy and basic asturian recipe, with all my respect and admiration for those who had to abandon their houses and lands to look for a better life!
Ingredients for 4 servings: 1/2 kilo of fabes (I used normal white beans, because I ran out of the big ones=fabes), 1 asturian morcilla, 1 asturian chorizo, 1 piece of pork belly, 1 iberian ham bone, 1/2 glass of olive oil, 1 big onion, 2 garlic cloves, 1 bay leaf, 1 tea spoon of red sweet paprika and salt.
The day before, place the beans in a recipient and cover them (double height) with cold water. Leave them this way all night through.
Rinse the beans and place in a casserole, cover with cold water and place on the heat, when they start boiling, take the casserole and strain all water from it, pour cold water again in the casserole together with: the peeled and cut onion, the peeled garlic cloves, the olive oil and the ham bone. Shake the casserole to avoid breaking the beans and add the sweet paprika, the pork belly and the chorizo. Water must just cover the beans. Heat should be very low so that all ingredients simmer together, whenever you see it boiling, add some cold water to "frighten" the beans. Let it cook for 3 to 4 hours (depends on the beans quality and the heat).
When beans seem to be nearly done, add the morcilla and let cook for half an hour more. You are done!
If you do this the previous day, fabes will taste better. But if you cannot resist their smell and flavour, go ahead and enjoy them the same day. You should serve fabes in a plate and all pork ingredients in a separate one. Cut in small pieces and let your guests take some to their plates. This is a strong dish. Good for cold days. If you have a delicate stomach, don't eat much pork ingredients and have it for lunch, never for dinner.
Buen provecho!!!
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