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Asturian fabada
Hearty soups are the most traditional peasant food. No nonsense like "wake up your appetite" or "set your stomach for the upcoming meals." The task is simple: to make it tasty and satisfying.
How to cook Asturian fabada
Step 1
Peel the onion and garlic, remove the seeds from the pepper. Onion and pepper cut into cubes. Heat olive oil in a pan, fry onion and pepper until soft. Squeeze the garlic into the pan. Add diced ham, cook everything together for another 3-4 minutes. Put the beans together with the liquid from the jar into the pan, pour in the broth. Add the bouquet garni and cook for 5 minutes. Remove 1 cup of boiled beans from the pan, mash it with a spoon in mashed potatoes and put back. Transfer the contents of the pan to a bowl. Salt and pepper, stir, bring to a boil and cook for another 5 minutes. Fry the bread on both sides in butter. Remove the bouquet garni and pour the soup into bowls, placing a piece of toasted bread in each and sprinkling with chopped herbs.
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