Have you ever wondered if the classic canned fabada Can it meet the expectations of the most demanding? Some “influencers” have found a new tasting where this food is the protagonist.
THE Fabadas of Mercadona and the Litoral They face a direct assessment by the palates of those known as Cuarentones Disfrutones. The objective of these content creators is clear: to find out which of the two versions of this Asturian dish gets the final approval.
Which fabada is better: that of Hacendado or that of Litoral?
Content creators Virginia Molina and Rubén Vega, Known as Cuarentones Disfrutones, they have over 51,000 followers on Instagram and over 5,600 subscribers on YouTube. In one of their videos, they made a bean tasting. For this, they purchased this product from two different brands: Litoral and Hacendado (Mercadona).
The first thing these “influencers” try is Coastal Fabada. Rubén Vega begins by saying that it is “a marvel” and that it is “delicious, as always”. Virginia Molina shares her partner’s appreciation.
The tasting continues with the fabada Farmerthe Mercadona brand. They both look very surprised because It’s “very good”. “It has a very rich smoky touch,” says Molina. For his part, Vega wonders who invented this.
“The smoky touch of the Mercadona fabada is better than that of Litoral”adds the ‘Quarantine Enjoyer’. Molina, although he loved this food from Mercadona, emphasizes that he cannot give up that of Litoral. When Rubén Vega asks her what she recommends, her answer leaves no doubt: “Everyone, all the time”.
How to prepare an Asturian fabada?
If you want to prepare this traditional Asturian dish for 4 people you must purchase the following ingredients: half a kilo of fabes (beans), 2 blood sausages, 2 chorizos, a piece of lacón, a piece of bacon and a piece of meat (leg, ear, pork chop, etc.).
THE the steps to follow They are very simple:
- Soak the fabes in water the day before preparing the recipe.
- First, drain them then cook them. The water should cover them completely.
- Add the chorizos, blood sausage, lacón, bacon and meat.
- Let them cook until they are tender.
- While cooking, remove any foam that emerges.
- If all the water is used up, add more. It is important that what you add is always cold.
- Finally, if you wish, you can add a sauté of garlic and paprika.
THE Asturian bean stew It is much more than a dish: it is the emblem of a tradition full of flavors. With soft beans, chorizo, blood sausage and bacon, this stew captures the essence of northern Spain in every spoonful.
