Sunday, September 11, 2011

White Bean Stew

I didn't want to call this a Fabada Asturiana because I lacked so many of the ingredients. To start with I didn't have fava beans! To make it more authentic, add Morcilla and pork belly to the ingredients below.

Ingredients I used

1 lb white beans,
2 Spanish Chorizo links,
1 Chunk of ham (sorry for the approximation)
2 tbsp olive oil
1 big onion, chopped
4 garlic cloves, minced
1 bay leaf,
1 teaspoon of red sweet paprika

Soak the beans overnight (cover with enough water to double the height of the beans)

Rinse the beans and place in a pot covered once again with water to double the height. Bring to a boil. Add the chorizo, ham, onions, garlic, bay leaf and olive oil. Add the paprika. I added salt at the end since the ham and chorizo are salty. Turn the heat to medium low and let it simmer for 3 to 4 hours. If the heat is too high you lose too much liquid and have to add water as needed. The beans should be tender. I left mine more watery or soup-like, but you can let it reduce further.

Friday, September 9, 2011

From the Garden

This was our first garden, and we can't complain. We had plenty of tomatoes, cucumbers, onions and peppers.  I managed to make quite a few batches of tomato sauce, spaghetti sauce and stewed tomatoes. Roma tomatoes were best for making sauces although I used whatever was ripe at the time, and my potted herbs provided additional flavor.

I've been rather lazy about taking pictures, so I will link to a recipe for stewed tomatoes from last year. Click here.