Fabada Asturiana is not a light meal. It doesn’t try to be. It’s the kind of dish that fills the room before it fills the plate—slow, steady, unmistakably rich.
It starts with the beans, but they don’t stay simple for long. They sit in the pot with chorizo, morcilla, pork… and slowly begin to take on everything around them. The broth thickens, deepens, turns into something almost velvety without ever needing help.
You can smell it hours before it’s ready.
That warm, smoky aroma—paprika, meat, something comforting underneath—it lingers, builds, settles into the space. It’s the kind of cooking that makes you check the pot more than you need to, just to see how it’s coming along.
And then it gets there.
The beans are soft but whole, the meats tender, the flavors completely fused. Nothing stands out on its own anymore—it’s all one thing now. Deep, savory, a little smoky, a little rich… exactly what it should be.
You don’t rush this.
You sit with it. Maybe longer than you planned. And by the end, it doesn’t feel like just food—it feels like something that stayed with you.
Prepare the Beans:
Drain the soaked beans and place them in a large pot. Cover with water so that it comes several inches above the beans because they will expand as they cook.
Cook the Pork and Sausages:
In a separate pan, lightly fry the chorizo and morcilla to release some of their oils. Remove and set aside. In the same pan, lightly fry the pork belly and bacon until they start to brown.
Combine Ingredients:
To the pot with the beans, add the fried meats, chorizo, morcilla, garlic, onion, smoked paprika, bay leaves, and a pinch of saffron threads if using. Add just enough water to cover all the ingredients.
Slow Cook:
Bring the mixture to a boil, then reduce the heat and let it simmer gently for 2-3 hours, or until the beans are completely tender and the stew has thickened. Stir occasionally and add more water if necessary to keep the ingredients submerged.
Season:
Season with salt towards the end of cooking to avoid toughening the beans.
Serve:
Let the fabada sit for a few hours or overnight to develop the flavors, as it tastes even better the next day. Reheat gently and serve warm.
Ingredients
Perfect Wine Pairing:
- Rioja Reserva: This full-bodied wine, with its rich flavors and smooth tannins, pairs beautifully with the hearty and meaty fabada, complementing its depth of flavors.
