Faba asturiana

Fabes de la Granja

What it is

The variety is Granja Asturiana, long and flat and ivory, selected around a single dish; the protected designation demands a skin fine enough to go unnoticed on the palate and a grain that holds its shape through three hours in the pot. Cooks still interrupt the boil two or three times with a splash of cold water — asustar les fabes, frightening the beans — a habit inherited from charcoal ranges that no modern hob requires.

In the kitchen

Soak overnight, then hold the pot at a bare tremble; one real boil splits the skins and clouds the fabada past saving. Skim the fat rendered by the compango once, early, rather than chasing it at the table.

Goes with

Chorizo Lard Saffron Onion Bay leaf Clam Parsley

Same species

Ayocote bean Black bean Borlotti bean Cannellini bean Coco de Paimpol Flageolet

In season alongside

Mogette de Vendée Grenoble walnut Halibut Marcona almond Pumpkin Soissons bean

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