San Martín de Luiña · Cudillero · Asturias18 °C · cloudy
Fabada, fabes with seafood, faba beans in vinaigrette and jam desserts. Ideas for cooking with produce from the farm.
01 / 07The classic. Soak the faba beans the night before and cook them slowly with their compango. One kilo makes between 8 and 10 portions.
The seafaring version, like the one Cocina con Quirós prepared with our faba beans. The thin skin and buttery texture absorb the flavour of the seafood beautifully.
03 / 07The Cocina con Quirós recipe with our faba beans, with fish fumet and its trick for thickening the broth without flour.
04 / 07Another traditional spoon dish where IGP faba shines for its creamy texture.
05 / 07Soaking, first boil, "frightening" with cold water and how long in a regular and a pressure cooker.
A fresh and little known way to eat faba beans, ready to enjoy as a starter or salad.
On toast, with fresh cheese or with cream. At home we use it for desserts.
Eateries in Cudillero cook with our faba beans, and cooks such as Cocina con Quirós use them in their recipes.
RestaurantsProduce from the farmTag us on Instagram as @fincaelribeiro and we will share the best recipes here and on our social media.
@fincaelribeiroShare your dishAsturian cooking with produce from the farm.
