Spanish
⭐ Highly Rated
25 minmedium
SpanishLunch
Recipe Story
origins & traditionsFabada Asturiana is the ultimate comfort dish from the mountainous region of Asturias in northern Spain. This rustic bean stew brings together plump fabes de la granja white beans with smoky chorizo sausage, blood sausage morcilla, and tender pork shoulder, all simmered together until the beans are creamy and the flavors have melded into a rich, hearty broth. The key to authentic fabada lies in the quality of the dried beans and the slow cooking process that allows the pork fat and spices to infuse every spoonful. Traditionally served as a warming lunch on cold days, this one-pot wonder represents the soul of Asturian cuisine, where simple ingredients transform into something extraordinary through patience and proper technique. The dish is often accompanied by crusty bread and a glass of Asturian cider for the complete experience.
Instructions
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Soak the dried white beans overnight in cold water, covering them by at least 3 inches. Drain and rinse before cooking.
In a large stockpot, add the soaked beans and cover with fresh cold water by 2 inches. Bring to a boil over high heat, then reduce to a simmer.
While beans are simmering, cut the pork shoulder into 2-inch chunks and the bacon into thick strips. Slice the chorizo into 1-inch rounds.
After beans have simmered for 30 minutes, add the pork shoulder, bacon, and whole garlic cloves to the pot. Skim any foam that rises to the surface.
Add the bay leaves, paprika, and saffron threads to the pot. Season lightly with salt and black pepper. Stir gently to combine.
Continue simmering on low heat for 1.5 hours, stirring occasionally and adding hot water if needed to keep beans covered.
Add the chorizo and morcilla sausages to the pot. Continue cooking for another 30-40 minutes until beans are completely tender and creamy.
Taste and adjust seasoning with additional salt and pepper as needed. The broth should be thick and rich.
Remove from heat and let rest for 10 minutes before serving. This allows the flavors to settle and the stew to thicken slightly.
Serve in deep bowls with crusty bread, ensuring each serving gets a portion of each meat and plenty of beans and broth.
Fabada Asturiana
3.7 (32)
A hearty white bean stew from Asturias featuring chorizo, morcilla, and tender pork, slow-cooked with smoky paprika and saffron for a rich, satisfying meal that embodies northern Spanish comfort food.
medium
2h 50m
6 servings
Ingredients
0 of 10 checked
Main Ingredients
- 1 pounds black-beans, dried, soaked overnight
- 500 grams pork-chops, shoulder cut into 2-inch chunks
- 150 grams bacon, thick strips
- 2 links italian-sausage, Spanish chorizo sliced into rounds
Aromatics
- 4 cloves garlic, whole peeled
- 2 pieces bay-leaves, whole
Seasonings
- 2 teaspoons paprika, Spanish smoked
- 1 1/2 teaspoons salt, to taste
- 1/2 teaspoons black-pepper, freshly ground
Optional
- 2 tablespoons olive-oil, for cooking (optional)
Chef Tips
expert advice•For the most authentic fabada, use fabes de la granja beans if you can find them at Spanish specialty stores, though large white beans or butter beans work well as substitutes.
•The key is not to rush the cooking process - low and slow is essential for achieving the creamy texture.
•If you cannot find morcilla blood sausage, you can omit it, though it adds authentic flavor.
•Some cooks add a pinch of saffron for extra depth.
•The stew should be thick but still soupy - add hot water during cooking if it becomes too dry.
•Fabada actually tastes better the next day as the flavors continue to develop.
•For a richer version, some traditional recipes add pork ribs along with the shoulder.
•Always use smoked Spanish paprika (pimentón) rather than regular paprika for the characteristic smoky flavor.
