Sunday, October 16, 2016

Fabada asturiana, spanish white bean soup (vegan option)

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    Last Wednesday was Spain National Day. But this celebration is kind of recent, it commemorates the discovery of America that happened an October 12th, the trip of Christopher Columbus having been financed by Spain Kingdom. 

   This National Day was only established in the 1980s under the name of "Hispanic Day"  after the monarchie came back to being at the head of the country et it is said to not being much appreciated by the Spanish that don't consider the discovery of America as a food thing but more of a genocide and they enjoy more regional celebrations.

   Anyway, I saw the occasion to share a new foreign and soup recipe as the temperatures have lowered in France lately. The Fabada Asturiana comes from the Asturies - region in the North-West of Spain - but is very popular in the whole country. It is composed of white beans, broth, spices, saffron and various delicatessen food.

   No need to precise that I made a vegetarian version, but I wanted to taste plant-based chorizo and added some, it was very very good! Just be careful to read the labels because some are made with egg whites and are not vegan and others with wheat or seitan and thus not suitable for gluten intolerant. 

   If you want to save time, you can use canned beans instead, you'll just need to reduce the cooking time, I didn't try it but I guess around 20 minutes should work fine. 

--> recette en français

Fabada Asturiana, Spanish white bean soup

Soak time : 12 hours (optional)
Preparation : 5 minutes
Cooking time : 1h30 (or 20 minutes)
Serving : about 1,3 liter / 3,4 US gallon / 458 fl. oz

- 200 g or 1 1/8 cup white beans (dry weight)
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves of garlic, finely chopped
- 600 ml / 20,29 fl. oz / 2,5 cups vegetable broth
- 1 tbsp thyme
- 2 bay leaves
- 1 pinch of cumin
- 3 tsp paprika
- 1 pinch of black pepper
- a little of herbal salt
- plant-based delicatessen food (here chorizo) or smoked tofu (optional)

  • Soak the jeans for about 12 hours in two volumes water.

  • In a stewpot or a casserole, heat the olive oil and cook the opinion and garlic on medium heat until they're transparent, careful not to get them brownish.

  • Add the paprika and cumin and toast them for about 2 to 3 minutes.

  • Add the beans, rinsed and drained, the thyme, bay, black pepper, broth, and bring to the boil, then cook for 1h to 1h30 on medium heat until the beans are tender. Don't forget to reduce the cooking time if using canned beans, I think 20 minutes should work fin but it may be bit longer depending of the beans.

  • Stir constantly and add a little water if needed, the beans must stay covered with liquid. To not forget, I set a timer to check every 15 to 30 minutes.

  • Towards the end of the cooking, add the (plant-based) delicatessen food if you want to garnish your soup.

  • Try the tenderness of the beans with the blade of a knife. Season with salt if your broth is not salted (the organic one I use is not). Serve hot!

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