The calendar page on the wall is April, but the nights are still cold enough to make hot soups and stews very appealing. So, we want to remind you of one of the most beloved dishes in Spain and Latin America - Fabada. Fabada Asturiana as the name implies originates in the region of Asturias. Asturias is a northern Spanish province in the region known as "Green Spain," which includes Galicia, Asturias, the Basque Country (El Pais Vasco) and Cantabria. The capital of Asturias is Oviedo where the high temperature in April can still be in the 40's.

This fabada recipe uses what we call the "Quick “Soak” Method" for beans and cuts the cooking time down to about 2 1/2 hours, most of which is simmering the fabada in a pot. This makes a great dish to simmer on a Saturday or Sunday afternoon.

• Simple Fabada Asturiana - Simple Asturian Bean and Sausage Casserole
• Spanish Regional Cuisine of Asturias

Simple Fabada Asturiana - Simple Asturian Bean and Sausage Casserole (c) 2007 Lisa Sierra Licensed to About.com

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