Ingredients with Measurements:
- 1 pound of dried fabes (white beans)
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of cumin
- 1/2 teaspoon of thyme
- 1/2 teaspoon of oregano
- 1/2 teaspoon of rosemary
- 1/2 cup of olive oil
- 1 pound of mushrooms, sliced
- 1/4 cup of white wine
- 4 cups of water
Special equipment needed:
- Large pot
- Wooden spoon
- Skillet
Step-by-step instructions:
1. Soak the fabes in water overnight.
2. Drain the fabes and rinse them under cold water.
3. In a large pot, heat the olive oil over medium heat.
4. Add the chopped onion and minced garlic and cook until the onion is translucent.
5. Add the smoked paprika, salt, black pepper, cumin, thyme, oregano, and rosemary. Cook for 1 minute.
6. Add the fabes and water to the pot. Bring to a boil, then reduce the heat to low and simmer for 2 hours or until the fabes are tender.
7. In a skillet, heat a tablespoon of olive oil over medium heat.
8. Add the sliced mushrooms and cook until they are browned.
9. Add the white wine to the skillet and cook until the liquid has evaporated.
10. Add the mushrooms to the pot with the fabes and cook for an additional 10 minutes.
- Time:
Preparation time: 10 minutes
- Cooking time: 2 hours and 10 minutes
Temperature:
- Medium heat for the pot
- Medium heat for the skillet
Serving size:
- 6 servings
Nutritional information:
- Calories: 450
- Fat: 23g
- Carbohydrates: 45g
- Protein: 15g
Substitutions for ingredients:
- You can use any type of white beans instead of fabes.
- You can use any type of mushrooms instead of sliced mushrooms.
Variations:
- You can add chorizo or bacon to the pot for a meatier dish.
- You can add diced tomatoes to the pot for a more tomato-based flavor.
Tips and tricks:
- Soaking the fabes overnight will help them cook faster and more evenly.
- Stir the pot occasionally to prevent the fabes from sticking to the bottom.
- Taste the dish and adjust the seasoning as needed.
Storage instructions:
- Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stove over medium heat.
Presentation ideas:
- Serve the fabes con setas in a bowl with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
Pairings:
- Crusty bread
- Red wine
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the fabes are still hard after 2 hours of cooking, add more water and continue cooking until they are tender.
Food safety advice:
- Make sure the fabes are cooked thoroughly before consuming.
Food history:
- Fabes con setas is a traditional dish from the Asturias region of Spain.
Flavor profiles:
- Earthy, smoky, and savory.
Serving suggestions:
- Serve the fabes con setas as a main dish for lunch or dinner.
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Region: Spanish