Fabada Asturiana（阿斯图里亚斯豆和香肠炖菜）

关于这个食谱

Fabada asturiana comes from Asturias in northern Spain, a hearty, meaty bean stew built around fabes, a specific large, flat white bean, simmered for hours with chorizo, morcilla (blood sausage) and smoked pork until everything melds into a deeply savory whole. The beans are cooked gently rather than at a rolling boil, which keeps their delicate skins intact even after a long simmer, while the various cured and smoked meats slowly release their fat and flavor directly into the broth. Traditionally eaten as a full meal on its own in the colder months, fabada is rich enough that it needs little more than bread alongside, the broth thickened naturally by the starch released from the beans over hours of slow cooking.

食材

服务 6

• 500 g大干白豆（法贝斯或利马豆）(浸泡过夜)
• 200 g香肠(整个链接)
• 200 gMorcilla（血肠）(整个链接)
• 200 g熏猪肩肉或火腿肘
• 1洋葱(整个，去皮)
• 1 pinch藏红花线
• 2月桂叶
• 2 tbsp橄榄油
• 1.5 tsp盐
• 8 cups水

步骤

1. 1

   把豆子泡好

   将干豆浸泡在大量冷水中过夜，然后沥干。

2. 2

   结合一切

   将豆子、香肠、羊肠、熏猪肉、整个洋葱、藏红花、月桂叶、橄榄油和水放入一个大锅中。

3. 3

   文火慢炖

   用文火慢炖（切勿煮沸），撇去浮到顶部的泡沫。

4. 4

   低火慢煮

   Cover partially and simmer very gently for 2 to 2.5 hours, adding a splash of cold water occasionally ('asustar las fabes,' or 'scaring the beans') to keep the simmer gentle and the beans intact.

   千万不要让锅煮太久——滚滚的沸腾会打破豆皮，使炖菜变得糊状，而不是丝滑。

5. 5

   取出肉并切片

   Once the beans are tender and creamy, remove the meats, slice them, and season the broth with salt to taste.

6. 6

   发球

   Return the sliced meats to the pot or arrange alongside, and serve hot in shallow bowls with bread.

变化

• •

  あなたの家族は、より多くのことを知っています。

• •

  梦中にならない、梦中にならない、梦中にならない。

• •

  私は、重要な意为を持ち、クエsutoを遂行します。

存储

在密封容器中冷藏最多 4 天； fabada often tastes even better the next day, and it freezes well for up to 3 months.

常见问题解答