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.
chop up some onion
and add that together with the water and the beans in a pan.
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.
Put that chopped Morcilla in the pan.
Get your Chorizo (Red saussage), and your Tocino (lard). As you can see, there’s half of everything here. Small portions.
Chop it up
Put it in the pan
Add Salt, Parsley, Olive Oil, Hot Paprika (Pimentón Picante)
Very colourful, see?
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???
And Voilá! A light Fabada