Fabada Asturiana (White bean Soup)

This is one of my favorite bean soups it it great when is cold outside or just because. You could make it vegetarian only if you like.

The famous Asturian stew is the large white bean called fabes. A major Asturian crop, the fabe boasts a thin skin that gives way to rich, buttery flesh. When stewed, it soaks in the surrounding flavors while adding a comforting creaminess.

Serves 6

Ingredients

2 oz. slab bacon, finely chopped

4 oz. ham steak, cut into ½ inch cubes

1 pkg. (3.5 oz.) Good Chorizo, cut into ½ inch slices

2 tbsp. Sofrito

2 packets Ham-Flavored Concentrate

1 packet Sazón with Saffron

4 cans (15.5 oz. each) Cannellini Beans or large white kidney beans

1 small MORCILLA (blood sausage), about 4 oz

2 cans 14 oz chicken stock

Directions

1.	Add bacon to medium, heavy pot over medium-high heat. Cook, stirring with wooden spoon, until fat is rendered. Add ham and chorizo; cook, stirring occasionally, until light golden brown on all sides, about 7 minutes. Add sofrito, ham-flavored concentrate and sazón to pot; cook until fragrant, about 2 minutes.
2.	Add chicken stock to pot. Using wooden spoon, scrape up any morsels stuck to bottom. Bring mixture to a boil. Add beans and morcilla to pot; bring to a boil. Reduce heat to medium low and simmer until flavor comes together and mixture thickens, about 12 minutes.
3.	Transfer morcilla to cutting board; cut into ½ inch slices. Return to pot. Evenly divide soup among shallow serving bowls. Serve with some crusty bread to soak up the juices.

Mofongo de Yuca

Total Time: 30 minutes

Yield: 6 servings

Ingredients:

·         3 1/2 pounds of fresh yuca (cassava) (If you use frozen yuca then boil it until tender omit frying)

·         Vegetable oil for frying

·         Olive Oil

·         Salt

·         4 Cloves of garlic (peeled)

·         ½ pound of crunchy chicharon (fried pork skin) Or use bacon 6 strips fried)

Preparation:

1.   Preheat oil in a frying pan or deep fryer to 350 Fahrenheit.

2.   While the oil is heating peel the yuca and cut into half-inch rounds or pieces.

3.   Fry the prepared yuca until fork-tender. This will take approximately 6 to 8 minutes.

4.   Remove cooked yuca from the fryer and allow it to drain on paper towels.

 

Make the Mofongo

1.   With the olive oil, lubricate the inside of the bowl where you will be mashing the yuca.

2.   Make a garlic paste with the garlic cloves and salt, then add it to the bowl.

3.   Add the fried yuca to the bowl and mash it together with the garlic paste using the potato masher.

4.   Dice the chicharon or bacon and add to the yuca mash.

5.   Continue to mash all ingredients together until thoroughly mixed into a smooth mash. Divide into six equal portions.

6.   For each portion, use a small condiment bowl as a mold. Push the mash down to the bottom of the bowl. With the back of a spoon, smooth over and level off the mix. Then use the spoon to scrape around the bowl and remove the mash in a half dome shape. Make six. Yor could stuff them with anything you like or just eat them like that.