Fabada Asturiana
From Wikipedia, the free encyclopedia
Fabada Asturiana, often simply known as Fabada, is a rich bean stew, originally from and most commonly found in Asturias, but widely available throughout Spain and in Spanish restaurants world-wide.
Fabada is made with dried large white beans (fabes, soaked overnight before use), shoulder of pork (lacón), black blood sausage (morcilla), spicy sausage (chorizo), saffron (azafrán), and seasonings. It is a distant cousin of the cassoulet of southern France.
Fabada is a heavy dish and for that reason is most commonly eaten at lunch. Fabada is usually served with bread and Asturian cider.
[edit] See also
- References in Spanish Wikipedia
- Cassoulet
- Feijoada
- Baked beans
- Common bean (Phaseolus vulgaris)
- Olla podrida
- Pork and beans
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