Fabada Asturiana is a renowned stew which has made Asturian cuisine famous. An apocryphal story tells of the conquering Moors in the eighth century arriving in Asturias and feasting on fabada provided by their Christian hosts. By late afternoon, so the story goes, they were so sated that the Christians regained control of Asturias with little resistance.

Premium 'granja' Fabada beans grown in Asturias make up the base for this fortifying dish.

Included in this kit are:

• A 12.8 inch terra cotta cazuela
• 1.1 lbs of premium fabada beans
• Hand-picked Spanish saffron from La Mancha
• Smoked sweet pimentón paprika from La Vera, Extremadura
• Imported Spanish chorizo from La Rioja

The recipe below also calls for morcilla black sausage and Jamón Serrano, which can be purchased separately, according to the taste of the chef!

FABADA

Serves 8-10

• 1 pound beans, dry
• 10 cups water
• 1 onion, diced
• 4 cloves garlic, minced
• 8 oz Serrano ham, chopped
• 8 oz chorizo sausage, chunked
• 6 oz morcilla sausage, chunked
• 2 Tbsp Spanish olive oil
• 1 tsp pimentón smoked paprika
• 1 pinch of saffron

INSRUCTIONS

1. Soak the beans for 8 hours in cold water. Drain.
2. Add beans and water to a large cazuela dish.
3. Bring to a boil and skim the foam. Add the saffron and paprika.
4. Cook on a low boil for 2 to 3 hours.
5. While the beans cook, add the olive oil to a heavy skillet.
6. Add the onion, garlic, ham, chorizo and morcilla. Brown for a few minutes. Reserve.
7. When the beans are ready, remove 1 cup of cooked beans. Mash the cup of beans and stir into the pot.
8. Add the onion and meat mixture.
9. Simmer for 40 minutes. Add salt to taste.
10. Take off heat and let sit for 30 minutes to allow the juice to thicken.
11. Serve with warm bread.

(We may substitute products of equal quality for those shown in photo.)