Joined: 14 Jun 2011
|Posted: Sat Jul 09, 2011 10:38 pm Post subject: Fabada Asturian non-traditional
One of my favorite dishes is Fabada and we fixed a large pot for a church supper and it was a success. Years earlier, our Paella was a failure. It is a homebrew recipe and is non-traditional. Here it is for your consideration:
Five cans of Cannellini beans--drain well.
Five stocks of celery--chop fine in food processor.
One Vandalia onion--chop fine in food processor.
One package of string cut carrots---chop fine in food processor.
One tablespoon of olive oil for sauteing chopped vegetables.
Two tablespoons of tomato paste added with vegetables after sauteing is finished.
One pound of smoked Turkey Kielbasa--cut into half inch pieces and fried in olive and canola oil separate from vegetables.
One cup of Marsala wine--reserve one eighth cup for deglazing skillet.
One cup of Balsamic vinegar--reserve one eighth cup for deglazing skillet.
One and a half cups of V-8 tomato juice, low salt.
One tablespoon of powdered garlic.
One tablespoon of smoked paprika.
One teaspoon of baking soda.
One cup of water or chicken broth to cover beans while cooking.
Note: For best flavor, refrigerate one hour before cooking.
Additives and substitutes for a more traditional dish, Fabada Asturiana:
One can of pimientos drained and sauteed with chopped vegetables.
Half teaspoon of dried Thyme seasoned at the very end of cooking.
One half pound of smoked ham--cut into half inch pieces and fried.
Pepper and salt to taste; although, ham, canned beans, tomato juice, and sausage already have plenty of salt.
Traditional Spanish sausages if available.