Asturian bean stew is a delight. But for many it seems too extreme, or at least not at any time. In fact, no one forces you to eat kummango, which gives it its special flavor (the treasure is the beans). But if we are in Asturias and want a spoon plate we can Choose the pot, which is milder.
They call it Asturian pot, cabbage stew, or cabbage pot. The name and recipe origins of this energetic dish are common to many other dishes in Spanish and European gastronomy. from Cassoulet French to Castilian soup, and The name of these succulent preparations is given by the container in which it is cooked.
It is worth noting that at the beginning of the twentieth century, there was an Asturian fabada Name for any dish containing beansdetails of the “official” website of the Asturian Bowl. It was during that century when the recipe we know today was created, says the president of the Asturian Gastronomy Academy, Eduardo Mendes Riestra, in his book Dictionary of Cuisine and Gastronomy of Asturias.
Is it possible that the fabada, to the extent that the bowl was missing the cabbage in some areas, It is a descendant of the Asturian vessel? It’s one of the theories Mendez Riestra refers to. However, preservation of the pot recipe must be sought in Western Asturias.
In those lands you can still hear the Ghisandira saying: “For the Asturian bowl: Lots of cabbage and little beans and potatoes Not too much, not too little.” Let’s be more specific.
Best are Asturian chorizos, with their intense, smoky flavour. There are those who put a nose, lacuna, or bones on itBut in the recipe we chose, they add shockSmoked Asturian pork sausage made with loin head, tongue, salt, paprika and garlic.
It’s about Recipe from Alterna Sidrerias de Oviedowhich won the Best Bowl of Asturias in 2023. It’s very simple – it goes beyond chosco, which we may not easily find outside of Asturias – and therefore easier to emulate in our kitchen.
ingredients
- Beans 500 grams
- Green cabbage (4 bunches)
- Potatoes (2 kg)
- Red sausage (3)
- Black Pudding (3)
- Shusco (1)
- Salted bacon (600 g)
Detail
- We soak the PGI beans for 3 to 4 hours.
- We wash the green cabbage, cut it well, and leave it aside.
- We boil the beans with the chosco that we have previously boiled to soften the smoky flavor.
- After an hour and a half, we add the cabbage to cook with the rest of the cabbage.
- After 30 minutes, crush the potatoes into small pieces and add them to the bowl.
- Let it cook over medium heat, always paying attention to cooking blood sausages to remove them first.
- Finally, we let it rest and adjust the salt if necessary.
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