A dish that can not be missing on the table of every home in the autumn-winter season is a good fabada of white beans. This dish so characteristic in Spain, especially in the north, is rich in protein and fiber. It also contains many minerals, vitamins (rich especially in group B) and amino acids. Its high content of folic acid makes it a fundamental ingredient in the diet of pregnant women.
White beans are known by a multitude of names: beans, beans, fabes (Asturias), mongetes (Catalonia), etc. Regardless of the geographical area you are from, we recommend today a good side of fabada of white beans.
- 500 gr of white beans
- 1 sausage
- 1 blood sausage
- 2 medium potatoes
- 1 cebolla
- Paprika
- Olive oil
- Water
- Sal Island
- So that our beans are tender we have to leave them the night before covered with water (minimum 10 hours).
- We boil the white beans in a pot, with water and olive oil. When it boils will release a white foam that we will have to go taking it off every little.
- When we have removed all that foam, we will add the sausage, blood sausage and 2 potatoes peeled and cut into cubes. We will also add a teaspoon of paprika, 1 onion peeled and cut into two equal halves, plus a little salt.
- We let it boil again, and when it does this, we lower the heat to medium heat. We turn it off when we taste the beans and they are squishy.
- If it is necessary to add water as it is consumed, we will do it and also try salt. We add water and salt as needed.