Weight 1.1lib LA TIERRINA VAQUEIRA...
LA TIERRINA VAQUEIRA D.O.P.
With its own Designation of Origin status since 1990, the Asturian Fava Bean is an essential ingredient for any Asturian cookbook.
The grain, once cooked, remains whole, with a smooth skin, a soft centre, buttery to the palate with little or no grainy or floury texture.
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Tips: Do not introduce any kind of spoon to stir during cooking to avoid breaking the beans . If the broth is very loose, machacaremos between 6 or 10 fabes and incorporate them into the stew, giving quick to flirt with the whole broth boil.
It is a dry bean of the Granja Asturiana variety and has the following characteristics: indeterminate stem size with long internodes; with a smooth, elongated green pod; an oblong grain, long and flattened, white in colour with a minimum length of 18 millimetres. Care is taken with both the growing and the harvesting, and the beans can be purchased in bags, are served with cold meats or come in ready-to-eat, precooked meals.
500g of fabes
2 unists Spanis sausage (chorizo)*
2 unists Spanish blood sausages (morcilla)*
200g of shoulder of pork* (bone-in Jamón Serrano)
100g of tocino*
* Or "Compango" Asturian Fabada Stew Kit, This kit consists of all the essentials to make a Spanish "Guisos" (Stew). Chorizo Bilbao, Morcilla de Cebolla, a piece of bone-in Jamón Serrano ham steak and Tocino (pancetta). (ref. 1171)
Put the beans to soak overnight in cold water. Also place the shoulder of pork and the bacon in another container with warm water. Next day, wash the black pudding and the spicy sausage. Then place the beans in a wide-based earthenware dish with enough water to cover them by a couple of fingers. Boil uncovered on a high flame, removing any scum with a skimming spoon. Add the shoulder of pork and the bacon and simmer with the lid on for 2 hours, moving the dish around from time to time. Season and add the saffron, spicy sausage and the black pudding, leaving it all to cook together for approximately quarter of an hour.Taste the beans to check they are tender and leave to stand for half an hour before serving.
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