Hello friends and fellow foodies!!
Today I dip into our Hispanic roots.
The stews of varieties of beans (which Hispanic people know a wide variety of) are very traditional dishes. The gastronomy of Latin America, Spain and Portugal is full of ” Feijoadas “, ” habadas “, ” fabadas ” and the like. They’re nutricious, delicious and famous dishes…
Today I am inspired to prepare a humble fabada. I have not dared to call it fabada, as fabada is a more complex, richer plate, deeper in flavors and textures than what I have prepared. Let us call it a light fabada: A “fabadita”, a succulent “fabadinha”…
- A can of habas -faba beans -(you can use white beans if you can’t find habas. The original recipe uses dry ones that are softened in water and pressure cookers. If you have the time and availability. I recommend you do it that way)
- ½ pound of sausage. (longaniza)
- 2 spoonfuls of tomato paste.
- ½ A very ripe tomato.
- ½ red bell pepper.
- 1 spoonful of capers.
- 1 spoonful of green olives.
- ½ white onion.
- 1 paprika spoonful.
- 1 spoonful of black pepper.
- 1 spoonful of green oregano.
- 1 bouillon cube.
- Salt to taste.
Lightly fry (sofrito) the sausage, tomato paste, tomato, peppers, capers, olives, onion and the condiments. Once they have been softened add the habas and allow to develop the flavors for about 10 minutes. Check the salt and serve with white rice. This was “buenísimo”! (delicious)
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