Posts Tagged ‘Asturias’

Casa Mingo

Went for lunch on Sunday at the Asturian restaurant “Casa Mingo” here in Madrid. Sat on the terraza in the sunshine. “Casa Mingo” is a old Madrid favourite, it opened it’s doors in 1888. It still attracts swarms of people to sample the succulent chicken, simple salads and loads of Asturian cider to wash it all down with. The salads arrive in metal trays that are freshly wrapped with the dressings attached. It’s kind of like how all fast food should be. Apparently the cider is also brewed and bottled in house. If you are not familiar with the art of cider pouring in Spain, below is a photo I took in Asturias to illustrate, the inane unfocussed gaze is all part of it. Thoroughly recommend a visit if you’re in town.


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One of my favourite dishes in Spain. In theory, it’s very easy to make, that is if you have 3 hours spare and have remembered to soak the beans overnight. The problem is that unfortunately I wasn’t 100% sure how to cook this before I started. So I will update this post when I get a good recipe and get round to cooking it again. It did taste really good even though I wasn’t totally happy with it.


  • big white beans of the farm… or similar (butter beans)
  • chorizo
  • morcilla (black pudding)
  • pancetta
  • salt
  • saffron
  • water
  • 2 cloves of garlic
  • 1 large onion sliced into 4


Soak the beans in plenty of water over night. In a large pan, add the beans, cover with water and bring to the boil. Reduce the heat to a simmer and add all of the ingredients, including a good teaspoon or two of salt. Put a lid on the pan and simmer for 3 hours.

Take off the heat, leave to cool for 10 minutes and serve. You need to make sure that the beans are covered for the whole duration of the cooking, otherwise they will split. Good luck and as I say, I will update this post when I find out some more information. In the mean time, good luck dear reader.

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Fabada Beans

I am soaking these beans over night and will be posting a recipe for Fabada tomorrow. It’s an Asturian bean stew with Morcilla, Chorizo and Pancetta. I’m really looking forward to cooking it, not least because anything where the packaging is this good, can’t be bad.

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