Fabada Asturiana with Whiskey deglazed Sofrito

In light of the present situation with the COVID-19 pandemic, this is a recipe which you could easily prepare using ingredients that are most likely already in your pantry. Items in this recipe could be easily substituted with non-perishable options which will be provided under the "ingredients" list.

This may also be a 1-pot dish but putting it all in at the same time yields a 1 note flavor dish as there are ingredients with flavors that gets easily cooked out (spices). Adding the sofrito last in a soup dish retains the sharp flavors of the spices and doesn't get the layer of flavors watered down.

Trivia: Deliciousness knows no boundaries. This dish has made its way around the world filling every country's soup bowl in signature variations with different names. Namely: Cassoulet (France), Olla Podriga (Spain), Feijoada (Brazil), Pork & Beans (USA), Hibichuelas Guisadas (Puerto Rico) & Bitsuelas (Philippines)

Fabada Asturiana with Whiskey deglazed Sofrito

Ingredients:

1 bag Large White Beans or Navy Beans (pre-soaked) / Canned white Beans

2 pcs. Spanish Chorizo / Chorizo sticks / Kielbasa (sliced thinly)

1 lb. Pork Belly / Bacon / Cured Ham/ Guanciale

2 tbsp. Garlic (minced)

1 Bulb Onions (thinly sliced)

3 tbsp. Sweet Bell Peppers (Pureed) / Tomatoes / saffron (1 pinch)

2 pcs. Laurel Leaves / Peppercorns (1 tsp.)

1 shot Whiskey of choice

2 cups Beef broth / Chicken broth / Flavor Bouillon

To taste Brown Sugar

To taste Salt & Pepper

As needed EVOO / cooking oil of choice

As needed Water

Instructions:

Beans:

1. Boil pre-soak beans until cooked & soft but not mushy. You could use a pressure cooker, over the stove method or a slow cooker. (No boiling needed for canned beans.)

2. Do not drain the starchy fluid which is the natural thickener & savory base for the soup.

Pork:

1. Boil enough water to cover the pork belly. Add in Laurel leaves or peppercorns to remove the pork's gamey flavor. Add a tbsp. of salt to flavor the meat.

2. Cook until the pork is very tender. Drain the fluid and set aside.

Whiskey Sofrito:

1. Grease the pan with EVOO, sauté the chorizo slices to render fat.

2. Skim the Chorizo & set aside for later.

3. Sauté the garlic in the chorizo fat, add in the onions and cook until caramelized.

4. Pour in the whiskey to deglaze and add the pureed bell peppers.

5. Simmer for at least 1 minute to marry the flavors and set aside.

Fabada Asturiana:

1. In a pot, pour in the beans with its fluid + the beef broth and bring boil.

2. Add in the Pork & Chorizo simmer for 10 minutes.

3. Add in the sofrito, simmer for 5 minutes.

4. Add in the brown sugar and salt and Pepper to taste.

5. Garnish with your favorite herb aromatics & serve.

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