Fabada asturiana casera

Hello everybody, it is Brad, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Fabada asturiana casera. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Fabada asturiana casera is one of the most favored of current trending meals on earth. It's enjoyed by millions every day. It's easy, it's quick, it tastes yummy. They're nice and they look fantastic. Fabada asturiana casera is something that I've loved my whole life.

Many things affect the quality of taste from Fabada asturiana casera, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fabada asturiana casera delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fabada asturiana casera is 3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fabada asturiana casera estimated approx 75 minutos.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Fabada asturiana casera using 9 ingredients and 6 steps. Here is how you can achieve it.

ESTA ES LA RECETA DE LA FABADA MAS REPRESENTATIVA DE LA GASTRONOMIA ASTURIANA. SI CAMBIAMOS LOS PRODUCTOS DEL CERDO, POR BUGRE, BUEY DE MAR, LANGOSTINOS O UNOS HUMILDES CHIPIRONES EL RESULTADO TAMBIEN SERA EXQUISITO.

Ingredients and spices that need to be Prepare to make Fabada asturiana casera:

1. 600 GR FABES DE LA GRANJA
2. 2 MORCILLAS ASTURIANAS, DE CEBOLLA, (LAS DE ARROZ NO SIRVEN EN ESTE CASO)
3. 2 CHORIZOS
4. 200 GR. LACON SECO
5. 200 GR. TOCINO CON VETA
6. ACEITE
7. 2 DIENTES AJO
8. 1 CEBOLLA
9. SAL

Instructions to make to make Fabada asturiana casera

1. SE PONEN LAS FABES A REMOJO LA NOCHE ANTERIOR CON EL LACON, AL DIA SIGUIENTE SE ESCURREN SE PASAN POR AGUA LIMPIA, SE ESCURREN OTRA VEZ Y SE PONEN EN UNA OLLA GRANDE CON UN CHORRO DE ACEITE, SE REVUELVEN BIEN, (ESTO ES PARA QUE NO SE ROMPAN Y SUELTEN LA PIEL DURANTE LA COCION) Y SE CUBREN DE AGUA FRIO.
2. SE PONEN AL FUEGO CON LOS AJOS PELADOS, Y LA CEBOLLA PELADA Y ENTERA , CUANDO EMPIEZA A HERVIR AÑADIMOS EL LACON Y EL TOCINO, SI LAS FABES SON FINAS DE BUENA CALIDAD DEJAMOS HERVIR AL MENOS UNA HORA LENTAMENTE.
3. EN UN CAZO DAMOS UN HERVOR A LOS CHORIZOS Y LAS MORCILLAS PARA QUITARLES BUENA PARTE DE LA GRASA Y LAS AÑADIMOS A LAS FABES, DEJAMOS COCER TODO JUNTO 20 MINUTOS MAS, SALAMOS Y YA ESTAN.
4. LOS AJOS Y LA CEBOLLA LO SACAMOS A UN PLATO LO APLASTAMOS CON EL TENEDOR Y LO VOLVEMOS A LA OLLA. AL DIA SIGUIENTE ESTAN MAS BUENAS CON EL CADO EXPESITO.
5. EN UNA FUENTE SE PONE LA FABADA Y EN OTRA EL COMPANGU QUE ASI SE LLAMA A LA MORCILLA CHORIZO LACON ETC.
6. SI SE QUIERE SE MEZCLA EN EL PLATO, O PRIMERO SE TOMAN LAS FABES Y LUEGO EL COMPANGU.

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So that's going to wrap this up with this special food Step-by-Step Guide to Make Perfect Fabada asturiana casera. Thank you very much for reading. I'm confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!