Ingredients and food

Asturian pot

Asturian pot

Info.

  • Easy
  • 70 minutes
  • For 4 people
  • 2.7 € / person
  • 340kcal per 100g.

How to make an Asturian pot .

This Asturian pot recipe is a traditional stew , mainly winter.

In reality there is no single recipe for Asturian pot , this type of dish is prepared throughout the Cantabrian coast with more or less variations.

They can be chickpeas or beans, collards, turnip greens (in the case of Galicia), cabbage (as in this case) or even kale and a great variety of types of meat.

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The Asturian pot, proper, is usually prepared with small beans, collards and, as a compango, chorizo, blood sausage and bacon.

From these ingredients there are those who add rib, other pig’s ear and even mask or tail. It differs basically from the fabada in that the pot has cabbages while the fabada does not carry any type of vegetable.

The name of this recipe is rather due to its ancestral way of making it. In the squid, pot or cauldron that hung over the fire of the lareira, whatever was good for the day was cooked, abundant water was boiled and the seasonal vegetables, collards, potatoes, cabbages or turnips and the meats of which were cooked. be arranged.

What the ancient Asturian pots surely did not have were potatoes, since they are not reaching the peninsula until the discovery of America. It was chestnuts and even acorns that were included in the pot to cook. Today there are places in Asturias where you can still find Asturian pots with chestnuts.

The Asturian pot is one of those hearty dishes to enjoy on winter days accompanied by a good piece of bread and a glass of wine.

Before starting with the Asturian pot

  1. We leave the beans or beans to soak, well covered with water, overnight.
  2. Once it is well rehydrated we wash them and put them in a saucepan. We also add the chorizos, the black pudding and the bacon or the bacon.
  3. Cover the ingredients with water so that it is about 2 or 3 fingers above and light the fire with the pot covered.

Preparation of the Asturian pot

  1. We cook them fabes for 1 hour.
  2. We wash the cabbage well and add it to the chopped casserole. When the beans are ready, we toss the collards, never the other way around, because the beans can be broken by manipulating them.
  3. We rectify salt if necessary and let everything together for about half an hour.
  4. Finally we add the peeled and diced potatoes. The cut of the potato has to be breaking, snapping it, this way it will release its starch during the cooking and will help to thicken the stew.
  5. We continue cooking until the potatoes are cooked, about 20 minutes.

Sofrito and final presentation of the pot

  1. We make a sauce with 1 well-chopped onion, a garlic and a tablespoon of sweet Vera paprika. We add everything to the pot and taste the point of salt.
  2. If the beans (les fabes) are very tender it is time to put out the fire.
  3. We can already enjoy this very hot Asturian pot. Remember to accompany it with a good piece of bread.

It is an easy dish to prepare and full of flavor, perfect to rebuild the body.

You can see all the step by step photos of the Asturian pot recipe   in this album. Do not miss any detail and it will be perfect.

Tips for an Asturian yummy pot

  • The fabes are usually used the same as for the fabada , those of les fabes de la Granja. Although in this case an Asturian friend has advised me to use other smaller ones, but this to the taste of each house.
  • I present to you the recipe that my Asturian friends have given me, just as his mother does. It is the most traditional and simple recipe, but you will find in Asturias others with more compango and accompaniments.
  • You can also serve it with tail or pig’s trotters. For this and optionally (it would be a Asturian pot plus), we can add to this recipe about 300 g of pork shoulder, 150 g of bacon, 1 hand and a tail of pork (the latter two help to give the broth a gelatinous touch) .
  • How most of these types of stews and stews are better from one day to the next. Remember that before this dish was prepared over the weekend and was eaten throughout the week.
  • I advise you that if you are going to put it as a Sunday meal you will prepare it on Saturday, you will give it much more flavor and your guests will be delighted.
  • And finally, as I always say and with the permission of the entire Asturian parish, it is the most similar recipe to the traditional one.
  • Like most recipes from each community, in each house in a way. The pot is based on 2 main ingredients, Asturian beans and collard greens.

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