How to make homemade fabada easily and effortlessly
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Total: 7 h 10 min Diners: 3
It consumes less than any other cooking medium and once you put the ingredients in, close the lid and forget about it. You don’t have to worry about stirring or watching. And although it is slow, because slow cookers like the CrockPot need time to cook food, like the grandmothers of yesteryear, while they cook you can go about your life as if nothing, you can go to sleep or go to work and arrive at lunchtime. You only have to open the lid and enjoy the result. So you can see what I’m talking about today we tell you how to make homemade fabada in a slow cooker.
Ingredients
Judiones de La Granja, 300 g Morcilla asturiana, 1 Panceta curada, 1 Chorizos strip, 2 Agua
Step 1
We put the beans to soak for 12 hours. On this occasion we have used beans from La Granja, but it also looks great with some beans from Lourenzá or, if we can get them, or some good Asturian beans that would be the best).
If the bacon that we are going to use is very salty, it is also advisable to soak it -in another container-.
Step 2
Drain the beans, put them in a normal pot, cover them with water and put them on the heat until the water starts to boil. Let them boil for ten minutes, remove from the heat and throw away the water.
Step 3
Pinch the chorizo and black pudding in three or four places so that they release the flavor and do not break during cooking.
In a Crock-Pot or any other slow cooker, put the previously boiled beans, the sausages, the blood sausage and the bacon. Cover with water, cover the pot and cook for 7-8 hours on low heat.
Step 4
Remove the sausages, blood sausage and bacon, cut them into bite-sized pieces and return them to the pot. We can serve it immediately or leave it overnight, because like all recipes of this type is richer if it is made overnight.
Notes
All beans have a toxin called PHA and should be eliminated. It is true that white beans do not have as much as red beans, which require mandatory elimination, but it is always better to be healthy. To do this we just have to boil the beans for 10 minutes after soaking and before cooking.
On this occasion, we have used a bacon with salt that we have not previously soaked, so we have not added any salt. In any case, as the chorizo and blood sausage release part of theirs, it is better never to add salt at the beginning, but to taste at the end and rectify what is necessary.
