Fabada Asturiana is a renowned stew which has made Asturian cuisine famous. An apocryphal story tells of the conquering Moors in the eighth century arriving in Asturias and feasting on fabada provided by their Christian hosts. By late afternoon, so the story goes, they were so sated that the Christians regained control of Asturias with little resistance.

Premium 'granja' Fabada beans grown in Asturias make up the base for this fortifying dish.

Included in this kit are:
- a 12.8 inch terra cotta cazuela,
- 2.2lbs of premium fabada beans;
- select Spanish saffron from La Mancha;
- smoked bittersweet pimentón paprika from La Vera, Extremadura;
- and imported Spanish hot chorizo from La Rioja.   (more info)

Fabada Asturiana is a renowned stew which has made Asturian cuisine famous. An apocryphal story tells of the conquering Moors in the eighth century arriving in Asturias and feasting on fabada provided by their Christian hosts. By late afternoon, so the story goes, they were so sated that the Christians regained control of Asturias with little resistance.

Premium 'granja' Fabada beans grown in Asturias make up the base for this fortifying dish.

Included in this kit are:
- a 12.8 inch terra cotta cazuela,
- 2.2lbs of premium fabada beans;
- select Spanish saffron from La Mancha;
- smoked bittersweet pimentón paprika from La Vera, Extremadura;
- and imported Spanish hot chorizo from La Rioja.

The recipe below also calls for morcilla black sausage and jamón serrano ham, available at La Tienda, which can be purchased separately, according to the taste of the chef!

FABADA Serves 8-10
1 pound beans, dry
10 cups water
1 onion, diced
4 cloves garlic, minced
8 oz Serrano ham, chopped
8 oz chorizo sausage, chunked
6 oz morcilla sausage, chunked
2 Tbsp Spanish olive oil
1 tsp pimentón smoked paprika
1 pinch of Saffron

INSRUCTIONS
Soak the beans for 8 hours in cold water. Drain.
Add beans and water to a large cazuela dish.
Bring to a boil and skim the foam. Add the saffron and paprika.
Cook on a low boil for 2 to 3 hours.
While the beans cook, add the olive oil to a heavy skillet.
Add the onion, garlic, ham, chorizo and morcilla. Brown for a few minutes. Reserve.
When the beans are ready, remove 1 cup of cooked beans. Mash the cup of beans and stir into the pot.
Add the onion and meat mixture.
Simmer for 40 minutes. Add salt to taste.
Take off heat and let sit for 30 minutes to allow the juice to thicken.
Serve with warm bread.  (less info)