Fabada asturiana rápida con patatas

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Fabada asturiana rápida con patatas. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Fabada asturiana rápida con patatas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fabada asturiana rápida con patatas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few components. You can have Fabada asturiana rápida con patatas using 11 ingredients and 8 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Fabada asturiana rápida con patatas:

1. 1/2 cebolla blanca
2. 3 cucharadas soperas tomate natural triturado
3. 500 ml caldo de carne
4. 4 patatas medianas
5. 500 g judías blancas en conserva
6. 2 hojas laurel
7. 1 cucharadita pimentón dulce
8. preparado para fabada con chorizo, morcilla y tocino
9. 2 dientes ajo
10. Sal a gusto
11. 1 chorrito aceite de oliva

Instructions to make to make Fabada asturiana rápida con patatas

1. Vaciamos en un colador las judías y las enguajamos bien para eliminar la gelatina. Escurrimos y reservamos
2. Pelamos y picamos el diente de ajo y la cebolla. Pelamos y chascamos las patatas. Lo reservamos por separado.
3. En una cazuela honda ponemos a calentar el aceite. Cuándo esté añadimos la cebolla y el diente de ajo y lo doramos ligeramente unos minutos.
4. Añadimos las cucharadas de tomate, el pimentón, el laurel y el caldo. Subimos el fuego (yo en inducción lo pongo al 7) y dejamos hasta que rompa a hervir.
5. Salamos a gusto y ponemos las patatas. Removemos y tapamos. Dejamos cocer unos 15 min o hasta que la patata esté casi cocida.
6. Volcamos las judías ya previamente escurridas y metemos el embutido sin cortar y lo dejamos cocer destapado otros 10 min.
7. Apagamos y dejamos reposar en la cazuela. Sacamos el embutido y los cortamos como más nos guste. (yo lo dejo en rodajas y el tocino en cubitos)
8. Servir y disfrutar

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