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Friday, July 4, 2014

FABADA WITH A TRADITIONAL RECIPE

Favas the Ancestors of Boston's Pork and Beans
Photo by: Lord-Williams
Asturian fava bean pottage (thick soup today) made with fava beans, pork sausage, ears, tail, fat and other pork products served as a main dish. Many claim that the olderpots, the better the pottage and some have not been allowed to cool since the beginning of the Christian reconquest of Spain in the 8th C. This dish did not receive this name until some 100 or 200 years ago but the medieval dishes are similar enough to call it the same. [Ares. “Comidas.” 1994:159; Camba. 1995:169; FAO. Ch 28 Feb 2, 98] 

A TRADITIONAL RECIPE FOR FABADA FROM THE ARCHIVES OF THE SPANISH MEDIEVAL CHEF

Ingredients

1 c  fava beans
2 garlic cloves, whole unpeeled
¾ lb a tip from butt end of ham
3 ½ oz whole slab of bacon
1 chorizo
1 blood sausage
1 tsp mashed saffron
1 pinch of salt

Preparation
A Dish No Prince or Princess of Asturias Can Resist!
Photo by: Lord-Williams
Cover fava beans with plenty of water and let sit over night.

Wash favas and put them in a large pot with 1 qt water. Bring to a boil and then boil gently 15 minutes.

Strain favas and discard water. Put the favas back into the pot and add 1 qt water, the tip of ham, slab of bacon and chorizo, after pricking the latter. Bring to a boil and then boil gently 15 minutes.

Add pricked blood sausage, saffron and salt. Continue boiling gently for 45 minutes. Check for doneness. If needed, cook another five minutes or so.

Let the dish sit for 2 to 3 hours before eating.

Slice the meats and bacon into serving pieces and reheat the dish. It should be served hot. It is a wholesome winter dish.



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