Spanish
⭐ Highly Rated
25 minmedium
SpanishDinner
Recipe Story
origins & traditionsFabada Asturiana is the crown jewel of Asturian cuisine, a robust white bean stew that has warmed Spanish homes for generations. This iconic dish combines creamy fabes de la granja beans with smoky chorizo, blood sausage morcilla, and tender pork shoulder, all simmered slowly to create a deeply flavorful broth. The magic lies in the patient cooking process, allowing the beans to absorb the rich flavors from the meats while releasing their natural starches to create a luxuriously thick consistency. Traditionally enjoyed during cooler months, this one-pot masterpiece represents the rustic soul of Spanish home cooking, where simple ingredients transform into something truly extraordinary through time and care. Each spoonful delivers layers of smoky, savory, and subtly sweet notes that make this dish a beloved staple across Spain.
Instructions
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Soak dried white beans overnight in cold water, or use quick-soak method by boiling for 2 minutes then letting stand for 1 hour. Drain and rinse.
In a large stockpot or dutch oven, add the soaked beans and cover with fresh cold water by 2 inches. Bring to a boil over high heat.
While beans are heating, cut pork shoulder into 2-inch chunks and slice chorizo into thick rounds. Keep morcilla whole for now.
Once water boils, reduce heat to medium-low. Add the pork shoulder chunks, bay leaves, and whole peeled garlic cloves to the pot.
Skim any foam that rises to the surface during the first 15 minutes of cooking.
After 45 minutes, add the chorizo slices and whole morcilla sausage to the pot. Add saffron threads if using.
Continue simmering gently for another 90 minutes, stirring occasionally. Add hot water if needed to keep beans covered.
The beans should be tender and creamy, and the broth should be slightly thickened. Remove morcilla and slice into rounds, then return to pot.
Season with salt and black pepper to taste. Let rest for 10 minutes before serving.
Ladle into deep bowls, ensuring each serving has beans, pork, chorizo, and morcilla. Drizzle with olive oil and serve with crusty bread.
Fabada Asturiana
4.4 (23)
A hearty and rich bean stew from Asturias featuring tender white beans slow-cooked with chorizo, morcilla, and pork shoulder in a savory broth. This comforting one-pot wonder is a true taste of northern Spain.
medium
2h 50m
6 servings
Ingredients
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Main Ingredients
- 2 cups black-beans, dried white beans (fabes or butter beans), soaked overnight
- 500 grams pork-chops, pork shoulder, cut into 2-inch chunks
- 2 links italian-sausage, Spanish chorizo, sliced into thick rounds
- 1 links italian-sausage, morcilla (Spanish blood sausage)
Aromatics
- 4 cloves garlic, peeled and whole
- 2 pieces bay-leaves, dried
Finishing
- 2 tablespoons olive-oil, extra virgin, for drizzling
Seasoning
- 1 teaspoons salt, to taste
- 1/2 teaspoons black-pepper, freshly ground
Chef Tips
expert advice•For authentic flavor, use Spanish chorizo and morcilla from specialty stores.
•The quality of beans matters - look for large white beans like fabes or substitute with butter beans.
•Do not salt until near the end to prevent tough bean skins.
•The stew should be thick but soupy - add hot water during cooking if it becomes too thick.
•This dish tastes even better the next day as flavors meld.
•For a richer broth, use half chicken stock and half water.
•Some cooks add a small piece of pork belly for extra richness.
•If morcilla is unavailable, use additional chorizo or omit.
•Traditional service includes a drizzle of Spanish olive oil over each bowl.
