Fabadas Asturianas (Spanish sausage casserole)
A northern Spanish stew made with beans, vegetables and black pudding. This is a good one pot meal which can be reheated and improves if kept overnight.
The best 'one stop' place for all the authentic ingredients is Brindisa in London or via mail order. You can also buy bottles of prepared Spanish beans from other good food shops, these save time and taste very good!
This recipe adds the black pudding at beginning. The long cooking time means that the pudding will add lots of flavour but will break up. If you want to serve recognisable pieces of pudding this should be added (in one piece) with the potatoes.
1 large onion, coarsely chopped
2 garlic cloves, crushed
200g piece of morcilla or black pudding
200g cooking chorizo (or same weight of garlic sausages)
A ham/gammon hock or 100g piece of bacon or belly pork
500g green cabbage, cored and roughly sliced (optional)
500g potatoes, peeled and cut into large chunks
1 tsp dried oregano
Pinch of saffron powder
Teaspoon of sweet paprika (ideally Spanish smoked) or 2 teaspoons if you are using garlic sausages
Salt and black pepper
Brown the chorizo in a large casserole for 10 minutes
Drain the soaked beans (if you are using cooked beans they should be added once the dish has been cooking for 1 hour)
Add the drained beans, onion, garlic and other meats to the casserole, cover with fresh water and simmer for 1 hour or until the beans are almost tender
Add the other ingredients (add any cooked beans now) and the seasonings (add more water if needed) and simmer for a further 30 minutes or until beans and potatoes are cooked
Check and adjust the seasoning
Remove the meats, peel, slice into large chunks and return to the casserole
Serve with crusty bread to mop up the juices
Morcilla (Spanish black pudding) and Chorizo. This dish can also be made with black pudding and spicy garlic sausages