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Fabada Asturiana

This is a winter dish, from Asturias, by the way, but since the other day we went from “on the way to summer” to “bleak and stormy winter” I decided to make that…

Mine is quite light, actually.

Start by soaking the white beans in plain water the night before.

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chop up some onion

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and add that together with the water and the beans in a pan.

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Get your Morcilla (Black Saussage) and chop it up.. Well, you don’t have to if you don’t want to.. I just do it to make sure it disintegrates in the dish.

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Put that chopped Morcilla in the pan.

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Get your Chorizo (Red saussage), and your Tocino (lard).  As you can see, there’s half of everything here.  Small portions.

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Chop it up

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Put it in the pan

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Add Salt, Parsley, Olive Oil, Hot Paprika (Pimentón Picante)

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Very colourful, see?

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Stir, and close pan (pressure cooker) or my pan… the longer they’re in, the softer they’ll come out… about 1 hour in a normal pressure cooker???

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And Voilá!  A light Fabada

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