Asturian fabada in pressure cooker


Today we are going to make a spoon recipe that everyone likes and those that are perfect in the slow cooker. In just over 20 minutes you will have a luxury Asturian Fabada with the QUICK in Mónix.
The tricks to make it look perfect is to use good ingredients. You will see that the beans are not cheap, but the good is noticeable and if the compango accompanies the result it will be one of those finger-licking good.
Remember that for this recipe you have to go a few hours ahead and hydrate the beans for 8-12 hours in cold water. I leave you all the tricks in the recipe.

500 g of Fabas or special beans for fabada
1-2 Asturian chorizos
1-2 Asturian blood sausages
250 g of bacon or Iberian bacon
1 onion
1 head of garlic
1 bay leaf -optionalSalt -optionalYou will need:
Monix® QUICK 6 liter pressure cooker

Step by Step:

  1. Soak the beans the day before for 8-12 hours to hydrate them.
  2. The next day, drain them and place the beans in the pot with the rest of the ingredients. Prick the chorizos with a fork so they don't burst. Cover with
    water and bring to a boil.
  3. When the water starts to boil, remove the foam with a slotted spoon and stir the beans 2 or 3 times - pour a splash of cold water to stop the cooking -, with this we ensure that the skin does not come loose.
  4. Cook for 20 minutes with the second ring and when the time is up let the pressure drop naturally.
  5. Remove the meats - chorizo, blood sausage, bacon - and cut into pieces. Let it rest for about 30 minutes before serving and adjust the salt level. They are much more delicious from one day to the next.
    TIP: If there is too much broth or the fabada is too light, mash a handful of beans with broth and mix in the pot to give it more density. To mix you will simply have to move the QUICK with back and forth movements

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