Text 22999, 59 rader
Skriven 2012-03-28 21:53:00 av JIM WELLER (1:123/140)
Ärende: Chorizo 3
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fabada -- Asturian Ham and Beans
 Categories: Spanish, Beans, Sausage, Casseroles, Ham
      Yield: 4 Servings
 
    1/2 kg Fabes (dried white beans)
    400 g  Morcilla
    400 g  Chorizo, smoked
    400 g  Cured pork hand (shoulder)
           Or ham
    100 g  Streaky salt pork
    1/2 ts Saffron
      1    Bay leaf
 
  "This is Spain's most famous bean dish, wonderfully flavoured, robust
  food from the northern regions.  The fabes are big, fat white beans
  which cook up soft without disintegrating.  Where unavailable,
  substitute the bigger dried lima beans or butter beans, or any large
  white bean. The morcilla and chorizo should be, if possible, from
  Asturias, where they are oak-smoked. Lacon is cured pork hand.  If
  not available, use ham. Salt beef, salt-cured pig trotters and hard
  longaniza sausage are also used.
  
  The day before; put the beans to soak in plenty of water.  Put the
  lacon or ham to soak overnight in hot water.  blanch the salt pork
  in boiling water for five minutes. The following day: wash the
  sausages to eliminate excess smokiness.  Drain the beans and put
  in an earthenware casserole or large cooking pot and add water to
  a depth of two fingers. On a hot fire, bring to the boil and skim
  off the froth. Toast the saffron in a frying pan, crush it in a
  mortar and dissolve in a little water and add to the beans. Add
  the lacon, ham and salt pork to the casserole, pushing them to the
  bottom of the beans. Cover and cook five minutes and skim again.
  Now add the chorizo and morcilla, boil five minutes and skim. Add
  bay leaf, cover and cook very slowly, two or three hours. Add cold
  water occasionally just to keep the beans barely covered so they
  don't dry out and split. Do not stir, but shake the casserole
  from time to time. When beans are quite tender, let them sit for
  20 minutes to blend and mellow the flavours. If too much liquid
  remains, puree some of the cooked beans in the blender and add
  them to the casserole to thicken the sauce.
  
  Recipe from "Cooking in Spain" by Janet Mendel.
  
  From: Jean Jones To: Eat-L

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Cheers

YK Jim


... Liberty is the right to do whatever the law permits.

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