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Tuesday, October 4, 2011

Fabada Asturiana (Bean stew) - Bill Parker Sr.

  • 2 tablespoons Extra Virgin Olive Oil
  • 1 Onion, diced
  • 1 Bell pepper, diced
  • 4 cloves Garlic, minced
  • 5 cloves Garlic, whole
  • 8 ounces Jamon Serrano or Salt Pork, coarsely diced
  • 8 ounces Chorizo sausage, coarsely diced
  • 6 ounces Morcillia (Spanish sausage), coarsely diced (optional)
  • 5 cups, Alubia Vasca (White Long Beans)
  • 5 cups Chicken broth
  • 1/4 teaspoon Smoked Paprika
  • Salt to taste

Prep Time/ Cook Time
10 minutes preparation, 45 minutes on the stove top
Recipe Size
Serves 4-6
Basic Instructions
Add the oil to a large cast iron pot (but use what heavy pot you have), over medium heat, and saute the onion, pepper, and garlic and until just tender. To the onion mixture, add the ham and sausages. Cook for 3 minutes. In a bowl, mash 1 cup of the white beans and add to the pot. Next, add the remaining whole beans, chicken broth, and smoked paprika to the onion-sausage mixture. Simmer for 40 minutes. Add salt to taste. Serve and enjoy! 

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