Wednesday, 18 November 2015

Fabada asturiana, Slimming World stylee

Fabada asturiana, Slimming World stylee

Being pretty familiar with Spanish food from living in Spain for 16 years, I can tell you that this recipe, from the Slimming World Mediteranean Magic cookbook, bears not much more than a passing resemblance to the traditional Asturian stew made with chorizo and morcilla sausages, fatty pork and fabada beans. To turn that from a very fatty dish into one that's free was bound to need some very noticable adjustments; To still end up with a really tasty dish that's also simple to put together says much about the skill of the Slimming World chefs. It's a superb version of Pork and beans, whatever you call it. Oh, and it still does its job like any other pork and beans dish!

Serves 4


600g lean pork fillet, visible fat removed, cut into chunks
1 onion, sliced
1 red chilli, deseeded and finely chopped
2 tsp sweet smoked paprika
a large pinch of saffron strands (or use 1/2 tsp turmeric)
4 garlic cloves, crushed
100ml boiling vegetable stock
400g can of chopped tomatoes
400g can of butter beans, rinsed and drained
400g can red kidney beans, rinsed and drained
handful of finely chopped parsley
salt and freshly ground black pepper


Place a large non-stick pan over a medium heat. Add the pork and fry for 4-5 minutes so that it's nicely browned, but not cooked through, then transfer to a plate and reserve.

Add the onion and chilli to the same pan and fry for 2-3 minutes or until softened. Add the paprika, saffron, garlic, stock, tomatoes and beans, then return the cooked pork to the pan and stir well.

Bring the mixture to a gentle simmer over a low heat, cover with a lid and cook for 45 minutes or until the sauce is thickened. Add a few tablespoons of water now and again if the sauce is looking dry.

Ladle the stew into warmed shallow bowls, sprinkle over the parsley and season with salt and freshly ground black pepper.

This is fantastic served hot with rice and salad.

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