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Ultra premium, salted marcona almonds, lightly fried in olive oil. Naturally Cholesterol Free!
Andalusian style with a slightly oily finish.
Origin: Murcia, Spain
Recipe - Fabada Asturiana (Bean Stew from Asturias)
Origins of the Recipe
Although references to Fabada Asturiana don't officially appear in literature until the late 1800's, the rustic nature of this dish certainly has it's roots much before that. As is the case with so many other Spanish dishes that rely heavily on pork, the origins of this dish might possibly be linked to a sort of passive protest against the Moors who had conquered Southern Spain from 711 to 1492. Although the Moors reach did not reach as far north as Asturias, the free peoples of Northern Spain were obliged to protest their unwelcome neighbors in any way they could, the easiest of which was eating pork, which was forbidden by the Muslim religion.
Unofficially the national dish of Asturias, this wonderful bean stew has earned a reputation for itself throughout Spain. Perhaps the most under-rated of all Spanish ingredients, the white beans and chickpeas from Northern Spain are a true delicacy in their own right. Fabes from Asturias, for example, have been specially bred for hundreds of generations for just one thing, to absorb as much flavor as possible to compliment their own buttery goodness. The Fabes and Judion grow is size by 2-3 times when cooked, all the while holding in all the rich flavors until you bite into them. These ultra-premium legumes do fetch an ultra-premium price, but the quality and flavor is without compare.
2 tablespoons Extra Virgin Olive Oil
1 Onion, diced
1 Bell pepper, diced
4 cloves Garlic, minced
5 cloves Garlic, whole
8 ounces Jamon Serrano or Salt Pork, coarsely diced
8 ounces Chorizo sausage, coarsely diced
6 ounces Morcilla (Spanish sausage), coarsely diced (optional)
5 cups, Alubia Vasca (White Long Beans)
5 cups Chicken broth
1/4 teaspoon Smoked Paprika
Salt to taste
Prep Time/ Cook Time
10 minutes preparation, 45 minutes on the stovetop
Add the oil to a large olla (traditional cast iron pot), over medium heat, and saute the onion, pepper, and garlic until just tender. To the onion mixture, add the ham and sausages. Cook for 3 minutes. In a bowl, mash 1 cup of the white beans and add to the olla. Next, add the remaining whole beans, chicken broth, and smoked paprika to the onion-sausage mixture. Simmer for 40 minutes. Add salt to taste. Serve and enjoy! We recommend serving in a terra-cotta clay cazuela.
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Add With One Click: Chorizo, Blood Sausage, Jamon Serrano, White Beans, Smoked Paprika, and Olive Oil
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Pimenton Ahumado - Rich and complex with Smokey overtones, this paprika is the foundation for many Spanish dishes. Use this paprika to develop rich flavors on meat and seafood dishes.
Origin: Alicante, Spain