Easy Austrian Facade Recipe
Beans, whatever color they are, are a delicacy and the star of many traditional spoon dishes. In this case we show you how to make the famous Spanish beans, especially the one that is prepared in Asturias.
The Austrian bean stew is a powerful dish that is made with beans and sausages, perfect to bring anyone back to life or to enjoy on winter days when the body asks for hot and hearty foods.
Ingredients to make easy Austrian Facade:
- 1 kilogram of beans
- 4 units of black pudding
- 4 units of Chorizo
- 400 grams of flacon
- 400 grams of Bacon
- 1 jet of oil
- 1 clove garlic
How to make easy Austrian Facade:
1 To make the famous Austrian bean we have to start by cleaning the beans well. To do this, rinse the grains well and soak them in a pot with water until it covers them by a couple of fingers. Leave this preparation at rest until the next day.
If the flacon and the bacon are salty, I recommend soaking them in a separate container as well.
2 On the day of preparation, cook the beans with the same soaking water and the rest of the ingredients over medium-low heat. The cooking time will depend on the quality and hardness of the beans, varying between 1 and 3 hours.
Keep in mind that the beans must be cooked slowly to prevent the grains from bursting.
Tip: If you have to add water, it should be at room temperature and in small quantities
3 After this time, remove the beans from the heat, but keep the pot near the heat or with a very low flame to prevent it from boiling. Let them sit between half an hour and three quarters.
4 Meanwhile, when the bean stew is not yet ready and at its point, makes a sauce with the oil and the crushed garlic. When you have it and the Austrian bean stew has less than 5 minutes left, add the soffit to the pot and let it finish resting.
Tip: If you prefer a thicker broth you can mash some beans, removing the skin that covers them, and stir them with the preparation
5 To serve the Austrian bean stew, cut a couple of pieces of chorizo and black pudding together with the flacon and the bacon. These elements form what is called the companion and it is served on the side along with a good casserole of beans.
