El Horreo Fabada Asturiana Bean Stew Kit

NOTES FROM THE CURATOR

The deli­cious Faba­da Asturi­ana is a hearty bean stew made of faba­da beans soaked for 12 hours or overnight, mor­cil­la (blood sausage), chori­zo, pork bel­ly, and pork shoul­der. These are all ingre­di­ents you can find in your El Horreo kit, mak­ing it so much eas­i­er to prepare.

Because it is a hot and heavy dish, it’s com­mon­ly eat­en dur­ing the win­ter and for lunch. It will fill your kitchen with an intox­i­cat­ing, tempt­ing smell, and will warm and com­fort you as you eat it. a nour­ish­ing bean stew, this is per­fect for cold nights, or when you just want some­thing hot and filling.

PREPA­RA­TION AND PAIRINGS

A meal in itself, Faba­da Asturi­ana needs no oth­er accom­pa­ni­ment. Although, pair­ing it with an Asturi­an cider, or a red wine would make it even more per­fect. We sug­gest this Ramón Bil­bao Reser­va, or this Quin­ta da Bica Vin­has Vel­has.

BOUNC­ING BACK

El Horreo has been in the busi­ness of sausage mak­ing from as far back as 1908, when the patri­arch, Sev­eri­no, let his entre­pre­neur­ial free­dom reign and found­ed the first El Horreo sausage fac­to­ry. He used the mot­to, ​“Meats rec­og­nized under the micro­scope,” to illus­trate and empha­size their com­mit­ment to the utmost qual­i­ty in their products.

Although in around the 1970’s, the com­pa­ny expe­ri­enced a blow in the form of the fold­ing and fail­ure of Incar­sa, a com­pa­ny that was formed by six meat-pro­duc­ing groups, one of which was El Horreo. But that didn’t deter them!

Mari Car­men and Joaquin, descen­dants of the founder, rebuilt and rein­vent­ed El Horreo, mak­ing Severino’s dream come to fruition, and putting the fam­i­ly com­pa­ny on the inter­na­tion­al map.

Storage Instructions

Stor­age in pantry will suf­fice. Once cooked, store in fridge and con­sume with­in a week from cooking.