Japexican On the GO!: The Japexican take on an Asturian Classic; Fabada

Asturias is amazing, a small area in the northernmost point in Spain, surrounded by mountains and in front of the Cantabric sea, Asturias has a weather that differs much from the typical Spanish landscape you may have in mind; it is always green, and aside the few weeks of perfect summer, it's very rainy and humid. All of these conditions have turned the area, the people and the food, into something very different, quite unique and well, awesome.

Fabada is, by far, my favorite dish from back in the days I lived in Asturias. It is a hearty stew-like soup packed with strong flavors, meatiness and a silky creaminess that feels awesome when you taste. It is definitely not a dish best suited for a hot day (although some Asturians eat it year round), it is too heavy for a late dinner (although I always get it for dinner) but it is without a doubt a dish that will put a smile on your face in the gloomiest and coldest of days. Fabada is in one word, happiness.

Food from around Asturias is quite simple, it is all about the quality of the ingredients, so I really didn't mess with the recipe(s) (which I end up combining and adapting from a few of my Asturian friends). Most of the ingredients are not really that hard to find even if you are not in Asturias. Alright, enjoy and thank me later for this amazing Fabada you are about to make.

A sexy looking plate of Fabada

You will need:

Fabes: Asturian white beans, they tend to be larger than normal white beans. 200 grams per person.
Compango: Spanish Chorizo, Spanish Morcilla (blood sausage) and Spanish Lacón (salted cured pork, usually the belly) two of each, or as many you can fit in the pot (I like my fabada on the meaty side)
Onion: one medium to large sized onion in quarters
Garlic: a couple of cloves
Olive Oil: a dash
Salt: to taste.

The ingredients.

Let's get to it!

The night before, take the beans and lay them on the table, clean any dust or rocks and discard those beans that are broken, chipped or in any way damaged. Put them in a bowl, cover them with cold water. You will leave them soaking over night.
Put the cured pork in cold water over night as well, this will get rid of the extra salt that is really not needed.
Rinse the beans with clean cold water.
In a deep pot, preferably thick (I always use a Dutch oven) set the beans in and cover them with cold water, two fingers on top of the beans should be enough.
On top of the beans arrange the sausages , garlic cloves and onions. Add a good drizzle of olive oil.
Turn the fire to high and wait until the pot starts boiling. Add the salted pork that was resting in water.
At this point the mix will start foaming, using a spoon remove all the foam and impurities that you can see and any extra fat. This will take a good 5 to 10 minutes.
Turn the heat down to low and let it simmer for 1/2 hr.
Taste the liquid for salt, as the cured pork is quite salty, if needed, add more salt and let it simmer for another 1/2 hr.
Remove the onion and garlics, which by now should be nice and soft. Put them in the blender and make a paste, pour it back into the pot and mix.
Simmer for another hour. Every now and then, carefully stir the beans with a wooden spoon without breaking them (a wooden spoon is important, I usually make 8 shapes with it for best results). During this time you may notice that the liquid is reducing, add a cup of cold water to the mix, this will restore the moisture to the mix and will (as they say in Asturias) scare the beans, lowering the temperature and slowly increasing it will help to better cook the beans.
After the total of 2 hours simmering in low heat, check the beans, you are looking for a bean that is beautifully cooked and has a silky and creamy consistency inside but can still maintain its shape. If the beans are cooked, you are done. If they are not, well, wait for another 5 to 10 minutes.

If the Fabada is too loose (lots of thin liquid) take a couple of beans, crush them and mix them in the pot, this will thicken the soup.

And that is it, take the pot out of the fire. Take the sausages and pork and slice them in generous portions. Pour the beans into a deep plate and crown them with the meats. Awesome.

***Some good Asturian cider is the perfect companion for a Fabada, but any white wine would do. You are looking for something fresh and acid to contrast with the richness of the Fabada.