Cellar Tastings

When the autumn nights turn chilly, Fabada is how Spain’s Asturians get the internal heating working. A real mountain dish, Fabada is known as “Asturian stew” and is heavy, full of calories and delicious. Slow cooked with butter beans, many cuts of pork, garlic and onions, it is the perfect remedy for gloomy, drizzly weather. Have it for Sunday lunch, Spanish style, lasting from 2pm to the early evening. Serve it with a Reserva red wine from La Rioja or Somontano.This recipe was contributed to Cellar Tastings by Don Alfonso Velazquez, A Linguistics Professor in Spain. Don Alfonso comes from the beautiful, lush region of Asturias himself, and this recipe is an old recipe in his family.

Ingredients

• 2 ½ lbs dry (not canned) butter beans
• 4 medium sized “Chorizos” (Spanish pork sausages available at gourmet shops, delis and some supermarkets)
• 4 smoked “Morcilla” blood sausages
• 1 lb shoulder of pork
• 6 slices of Serrano ham on the bone

Preparation

Soak the beans overnight in cold water (important they are soaked at least 10 hours). When beans are ready, soak the meats in warm water. In a separate large pot, add the beans garlic and onion and add water to cover the ingredients. Bring to a boil, then throw away the top layer that rises to the surface. Add all the other ingredients, and water to cover, place on very low heat, and slow cook for 2 ½ - 3 hours. While cooking, gently shake the pot by the handles (never stirring, which breaks the beans) about every 20 minutes. Add water throughout the cooking time s necessary, making sure the liquid always covers the ingredients. When cooked fully, add salt to taste and let cool for 10 minutes. Take out the meats and cut into small pieces, serving the meat separately from the stew. Serves 6.

Try this dish with: Conde de Valdemar Reserva

Conde de Valdemar, is one of the most reliable and consistent quality range of Rioja wines made by the Martinez Bujanda family who have been making wine commercially since 1890. The range includes Barrel fermented Viura whites, Rosados made with Garnacha (Grenache), and Crianza, Reserva and Gran Reservas made with Tempranillo, Cabernet Sauvignon and Mazuelo. The Conde de Valdemar Reserva is made with 85% Tempranillo, 15% Mazuelo, and spends 30 months in French & American oak followed by another 2 years in bottle. The result is an elegant Rioja, sensuous perfumed and full of rich, velvety flavors of black fruits and spice.