Just Give Me the Recipe… Fabada Asturiana – Spanish pork and bean stew

  • Recipe inspired by the original recipe from www.carolinescooking.com
  • 4 servings
  • Total: 2hr30min — Prep: 20min, Cook: 2hr 10min
  • Perfect dish when weather turns slowly into fall, and when a lot of people around you get sick. Boost your immune system with this dish!
  • Wine-match: this dish goes well with a white wine (eg .sauvignon blanc).
  • We modified the original recipe… again! We replaced the original meats with tenderloin, pre-cut ham, and some snack-sliced sausages that seemed “equivalent enough” as the Chorizo (aka “hot Calabrese”). We simply used “common” meat found in our store, and so the dish is now an Americanized dish. We might not taste the original flavor of this dish… sure. But we also avoided fatty meats. Case and point: we didn’t have to skim anything during the cooking phase. The next day, the left-over will come from the fridge without any significant trace of fat either.
  • The analysis of the food group of the bean shades some light on what is the value of eating beans. Are beans healthy? It seems beans may be considered a legume, protein or vegetable; therefore, it is quite a complex ingredient. And here is another interesting fact coming also from the food group analysis. All legumes are members of a family of flowering plants called Fabaceae, also known as Leguminosae. Let’s see… Fabaceae is a word that sounds like Fabada, which means a “stew of beans”.
  • Cooking with someone (or for someone) always give the opportunity to discover something new about people around you. This dish was no exception. This dish brings back some of Mike’s childhood memories.
  • This recipe is part of another project of ours, the 195 Challenge: cook one recipe inspired by various regions in the world. This is recipe #7/195.

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