Fabada Asturiana is a rich and hearty bean stew from the Asturias region of Spain, renowned for its deep flavors and comforting qualities. This traditional dish is a cornerstone of Asturian cuisine and features fabas, large white beans, slow-cooked with a variety of robust meats such as chorizo, morcilla (blood sausage), and salted pork. The beans absorb the savory flavors of the meats, while ingredients like saffron and smoked paprika add a distinct warmth and complexity to the stew.
Often enjoyed during the colder months, Fabada Asturiana is not just a meal; it’s a culinary event that embodies the rustic and generous spirit of Asturian cooking. Whether gathering with family for a festive occasion or seeking solace in a comforting meal, this dish tastes northern Spain’s rich culinary traditions, providing warmth and satisfaction with every spoonful.
AuthorJulia ForesekCategoryMain Course, Slow Cooked & Braised Dishes, SpanishDifficultyIntermediatePrepare 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
Directions
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.
Notes
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.
