Fabada Asturiana – Asturian Bean Stew #2

Soak the beans and separately the cured meat in water for one night. A day later form the beans and soaked meat on a colander to drain.

Then put the meat, ham and bacon with the onion, garlic, bay leaf spices and peppercorns in a large saucepan with about 3 liters of cold water on a low fire.

Let everything do quietly together for about 120 minutes with the lid closed, until the beans are almost soft. Then add the sausages and make the fabada again for half an hour. If you use German sausages, you can add a little bit of anise, mint, oregano, cinnamon and paprika to get as close as possible to the taste of the Asturian fabada.

In Asturias, the fabada is served with fresh corn bread and cider.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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