Friday, July 17, 2009
The Quick Fabulous Fabada with Garlic Bread (on the side)
Though I am an an eater of Hunts Pork and Beans since childhood and I also like the sweetened beans from our Halo-Halo, this bean stew called Fabada -- is something I am not totally aware of until I became a follower of her wonderful blog and her contributions to this great food magazine!
This June's ish was fantastic (all issues are!) as I was able to use two of its recipes from the ish (and more to come soon!) and those recipes left WoW looks on my folks here at home.
Before I made this, I was supposed to make it with Hunts Pork and Beans (See how desperate I was?) Good thing I asked and waited for a couple of days 'til grocery time and there I had all the ingredients for this The Quick Fabulous Fabada. Now I found another way to enjoy beans! Ergo, patience is a virtue and patience pays! ;-)
Here's the Quick Fabada Recipe by Johanna de Larrazabal-Blanco:
(from page 44 of Yummy Magazine, June 2009)
1 big white onion, chopped
5 to 6 cloves of garlic, chopped finely
1 bay leaf
100 grams bacon, chopped into 1 inch pieces
150 g chorizo bilbao or any spanish style chorizo, sliced into 1/2 inch pieces (I used Purefoods Chorizo Bilbao Style - but I sliced it into about 1/4 inch or less -- beep beep , too much excitement!)
2 cans of white beans, one can drained (but juice reserved) and once can with juice (not drained)
salt and pepper to taste
about 1/4 to 1/2 teaspoon of Spanish Paprika (I used 1/2!)
Heat olive oil in saucepan, once oil is hot, add onions, garlic and bay leaf/ Sauté until onions are soft and translucent
Add bacon and cook until fat is rendered and sides are starting to curl, but not crisp.
Add chorizo and cook until the lovely orange oil is released and chorizo is almost done
Add one can of beans with its juice/liquid and one can of drained beans. Stir and bring to a simmer. If mixure looks too dry, add some of the reserved bean liquid/juice. Tast and season with salt, pepper and spanish paprika.
I love it with garlic bread on the side :-)
For the garlic bread, I have two easy suggestions:
Suggestion # 1
in 1/2 cup of softened butter, add about 1/2 teaspoon of fresh minced garlic, a teaspoon of parmesan cheese or Mc Cormick's Garlic Bread Sprinkle and a dash of dried herb - basil, italian seasoning, parsely as garnish
Suggestion # 2 (the easiest and stress free way! hahaha! a.k.a. pag tinatamad ka na!)
use Star Margarine, garlic flavor (the green one) and sprinkle a dash of dried herb - basil, italian seasoning, parsely as garnish
Spread over any bread slice / left over bread, toast in oven for more or less 10 minutes in 220C, and choose "Brown Toast" option, if that option is available.
FYI, my angels eat this with rice. Super Carbo Load! Ok, I go for the toast, carbo load is a little bit less here (may butter naman! hahahaha! Excuses!!)
This is a comfort food added to my list. Hope you can try this at home!