Culinary Explorer
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Fabes con Centollo
Created by Chef Isabel
Fabes con centollo is coastal Asturias in a pot: fat white beans, a clean shellfish broth, and sweet spider crab folded in at the end so it stays tender.
Fabes con centollo is Asturian, from the coast where the bean pot meets the Cantabrian Sea. It is not fabada with pork swapped out. The dish wants fat fabes de la granja, a clean broth made from the crab shell, and the picked centollo folded through at the finish so its sweetness scents the whole pot.
The method that decides it is the bean simmer. Start the soaked fabes in cold water and keep them at the barest tremble, never a hard boil. A boiling pot breaks the skins and muddies the broth; a patient pot gives you whole beans with creamy insides. Pésalo, no lo adivines. Weigh the beans and the crab, and the dish stops being mysterious.
If centollo is impossible where you are, use one large cooked brown crab or Dungeness crab, with the shell and any coral if you can get it. The flavor will be a little sweeter and less briny, but it will still be an honest seafood bean stew. No hace falta haber pisado España. Keep the crab meat for the end, let the shells do the hard work, and siempre sale, si lo sigues.
Ingredients
dried fabes de la granja or large dried white beans
Quantity
500g
soaked overnight
cooked centollo, spider crab
Quantity
1 large, about 1.2kg
water
Quantity
1.5 liters
| Ingredient | Quantity |
|---|---|
| dried fabes de la granja or large dried white beanssoaked overnight | 500g |
| cooked centollo, spider crab | 1 large, about 1.2kg |
| water | 1.5 liters |
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