Fabada Asturiana

500g (1 lb) dried fabas Asturianas or other large white beans (like butter beans), soaked overnight

200g (7 oz) Spanish chorizo, sliced into rounds

200g (7 oz) morcilla (blood sausage), sliced into rounds

200g (7 oz) pork belly, cut into chunks

100g (3.5 oz) smoked bacon, cut into pieces

2 cloves garlic, minced

1 large onion, chopped

1 tsp smoked paprika

2 bay leaves

Salt to taste

Saffron threads (optional, for color and flavor)

Water to cover

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.

Nutrition Facts

0 servings

Serving size

200g

Amount per serving
Calories800

% Daily Value *
Total Fat 40g52%

Saturated Fat 15g75%
Sodium 1000mg44%
Total Carbohydrate 50g19%

Dietary Fiber 20g72%
Protein 45g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Print Options:

Fabada Asturiana