257:; it is a smooth and buttery variety appropriate for this dish. The cultivation of this variety occupies about 2,500 hectares in Asturias. The ingredients of the fabada recipe reveal a humble origin. Scholars think it may have been born in the 18th century, although there is no evidence to support this. Despite the fact that fabas are a purely rural ingredient, the belief that fabada is born in the cities is maintained. There are no written literary references to fabas in any of the works of the time. One of the best known, La Regenta, does not mention it despite making an exhaustive description of the customs of the region. Other authors mention its resemblance to the Languedoc
40:
343:
265:
Asturian shepherds in his work "Pastoral
Symphony" (1931) does not mention the dish. According to the research of different experts, fabada is born in an undetermined period between the 19th and 20th centuries. Some authors lean more towards the twentieth century, but today it is already a well-known dish, not only in Asturias but throughout the Spanish territory. Recipes appear in the literature of the beginning of the century.
1095:
319:
331:
307:
362:
140:
264:
The first written reference to fabada appears in the
Asturian newspaper of Gijón El Comercio in 1884 but does not mention the recipe. Later appearances in Asturian culinary literature relate the dish to the Asturian pot, authors such as Armando Palacio Valdés when describing the characteristics of
271:
In
Colombia, the paisa tray is a Creole adaptation of the fabada, replacing the fabas with red ball beans (soaked for 16 hours) cooked with pork leg, garlic onion and salt, accompanied by chorizo, pork rinds, cooked ground meat, fried egg, sliced avocado and white rice.
186:
Fabada is a hot and heavy dish, and for that reason, it is most commonly eaten during the winter and as the largest meal of the day, lunch. It is usually served as a starter but may also be the main course of the meal. It is typically served with
Asturian
268:
Asturian emigrants around the world noticed this dish in other places, in this way there are variants of this dish in some places, such as in the areas near the
American city of Tampa.
253:
goes back in
Asturias to the 16th century, in which it is known with certainty that they were planted in the territory and consumed. The variety used in fabada is called
519:
444:
1124:
172:
1134:
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261:
from French cuisine that could have reached Spain thanks to the Camino de
Santiago via the French route in the Middle Ages.
318:
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330:
512:
1119:
854:
484:
Aris, Pepita. Spanish: Over 150 Mouthwatering Step-By-Step
Recipes. London: Anness Publishing Ltd, 2003. p 203.
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http://www.spain.info/TourSpain/Gastronomia/Productos%20y%20Recetas/Recetas/C/0/Fabada.htm?Language=en
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179:, but widely available throughout the whole of Spain and in Spanish restaurants worldwide.
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209:(a kind of large white beans from Spain) soaked overnight before use;
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fabada is sold in most supermarkets across the country.
487:
Chandler, Jenny. The Food of
Northern Spain. London:
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171:, originally from and most commonly found in the
241:, olive oil, sweet paprika, garlic and salt.
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324:Fabada prepared in a traditional clay cazuela
8:
30:
336:Fabada prepared with the traditional recipe
520:
506:
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38:
29:
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480:References in Spanish Knowledge (XXG)
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348:Accompanying meats with the fabada
295:are similar to fabada asturiana.
25:
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360:
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280:Outside Asturias, the Spanish
1:
291:and Portuguese and Brazilian
144:Media: Fabada asturiana
1151:
1089:
535:
133:
37:
177:Principality of Asturias
157:, often simply known as
96:Principality of Asturias
1125:Spanish soups and stews
1135:Spanish legume dishes
775:Green bean casserole
215:(shoulder of pork);
203:Fabada is made with
173:autonomous community
1130:Spanish pork dishes
1081:List of tofu dishes
402:List of pork dishes
249:The consumption of
102:Serving temperature
34:
1076:List of bean soups
990:Red beans and rice
965:Porotos con rienda
855:Moros y Cristianos
830:Linsen mit Spätzle
690:Deep-fried peanuts
555:Arroz con gandules
457:"Fabada asturiana"
391:Phaseolus vulgaris
206:fabes de la Granja
27:Asturian bean stew
1107:
1106:
1000:Revalenta arabica
780:Guernsey Bean Jar
735:Fasole cu cârnați
720:Fabes con almejas
423:Fabes con almejas
312:A prepared fabada
152:
151:
50:Alternative names
16:(Redirected from
1142:
1120:Asturian cuisine
1097:
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885:Pabellón criollo
750:Frijoles charros
715:Fabada asturiana
655:Cocido madrileño
650:Cocido lebaniego
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459:. Archived from
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426:(cookbook entry)
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155:Fabada asturiana
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110:Main ingredients
44:Fabada asturiana
42:
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32:Fabada asturiana
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18:Fabada Asturiana
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905:Pasta e fagioli
745:Frijoles negros
675:Dal bati churma
660:Cocido montañés
630:Capra e fagioli
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92:Region or state
82:Place of origin
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940:Pease pudding
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565:Bandeja paisa
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529:Legume dishes
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491:, 2005. p 95.
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463:on 2008-11-10
462:
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418:
415:
413:
410:
408:
407:List of stews
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237:from Spain);
236:
235:blood sausage
232:
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36:
19:
1060:Yun dou juan
1050:Tavče gravče
1045:Texas caviar
945:Pie and peas
790:Hoppin' John
714:
665:Cowboy beans
640:Chana masala
620:Burmese tofu
615:Bouneschlupp
540:15 Bean Soup
465:. Retrieved
461:the original
451:
440:
422:
412:Olla podrida
390:
282:olla podrida
279:
270:
267:
263:
255:de la Granja
254:
250:
248:
230:
224:
210:
204:
202:
185:
161:, is a rich
158:
154:
153:
124:Olla podrida
950:Pie floater
850:Molagoottal
760:Gallo pinto
755:Ful medames
700:Dilly beans
560:Baked beans
387:Common bean
377:Baked beans
368:Food portal
284:, southern
233:(a kind of
199:Ingredients
114:White beans
76:main course
1114:Categories
1030:Soup beans
1015:Shahan ful
875:Mushy peas
625:Caparrones
600:Bob chorba
595:Black peas
585:Bean salad
467:2008-11-16
432:References
276:Variations
120:Variations
1055:Umngqusho
1040:Succotash
1035:Stew peas
970:Purtumute
935:Peabutter
865:Mujaddara
815:Kuli-kuli
765:Garnaches
635:Cassoulet
382:Cassoulet
289:cassoulet
259:cassoulet
128:cassoulet
72:Appetiser
1099:Category
1069:See also
955:Pokhemma
930:Pea soup
880:Nokdumuk
860:Msabbaha
825:Liangfen
740:Feijoada
730:Fasolada
680:Dal bhat
580:Bean pie
575:Bean dip
550:Amanattō
397:Feijoada
354:See also
293:feijoada
231:morcilla
217:pancetta
193:red wine
163:Asturian
1025:Shiruko
910:Pastizz
895:Panelle
870:Murukku
820:Lablabi
810:Kongbap
725:Falafel
705:Doubles
590:Bigilla
545:Acarajé
245:History
239:chorizo
925:Patjuk
920:Patbap
915:Pasulj
900:Paripu
890:Paella
840:Matevž
795:Hummus
710:Douzhi
695:Dhokla
685:Dalcha
645:Chapea
299:Images
286:French
226:tocino
181:Canned
159:fabada
137:
68:Course
53:Fabada
1020:Shiro
975:Rajma
845:Lobio
251:fabes
221:bacon
212:lacón
191:or a
189:cider
86:Spain
800:Idli
169:stew
166:bean
62:Stew
58:Type
670:Dal
570:Bap
229:),
219:or
175:of
105:Hot
74:or
1116::
195:.
126:,
521:e
514:t
507:v
470:.
393:)
389:(
223:(
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
