Spanish Fabada Asturiana

Fabada asturiana is the celebrated bean stew of Asturias, built from large white fabes and a compact selection of cured pork sausages and panceta.

A gentle simmer keeps the beans whole while the compango seasons the broth; saffron and bay add quiet fragrance rather than dominant spice.

Do not stir vigorously. Shake the pot gently from time to time so the beans remain intact and the broth thickens naturally.

Serving Suggestions

Serve fabada hot in shallow bowls with crusty country bread and a crisp green salad.

Recipe Notes

Fabada improves after resting overnight. Refrigerate for up to four days and reheat slowly with a little water.

Spanish Fabada Asturiana

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A traditional Asturian white bean stew slowly simmered with chorizo, morcilla, pork, saffron, and bay.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Soaking Time 12 hours hrs

Total Time 2 hours hrs 50 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Spanish

Calories: 675

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Stew

• 1 lb dried large white beans or fabes soaked overnight
• 8 cups cold water plus more as needed
• 8 oz Spanish chorizo left in large pieces
• 8 oz morcilla left in large pieces
• 8 oz panceta or thick-cut bacon in one piece
• 1 medium yellow onion peeled and halved
• 3 cloves garlic lightly crushed
• 2 large bay leaves
• 1/4 tsp saffron threads crushed
• 1 tsp fine salt or to taste

Equipment

• Large Dutch oven
• Large bowl
• Fine-mesh strainer
• Ladle
• Chef’s knife

Method

 

Soak and Start:

1. Cover the beans with plenty of cold water and soak for 12 hours. Drain and rinse.
2. Place beans in a Dutch oven with 8 cups fresh water, onion, garlic, bay leaves, and saffron. Bring slowly to a bare simmer.

Slow-Simmer:

1. Add chorizo, morcilla, and panceta. Simmer uncovered or partially covered for 2 to 2 1/2 hours, adding small amounts of cold water when needed to keep the beans submerged.
2. Skim excess fat, shake the pot gently instead of stirring, and cook until the beans are creamy-tender and the broth lightly thickened.

Rest and Serve:

1. Remove onion, garlic, and bay. Slice the meats into serving pieces, return them to the pot, season with salt, and rest for 20 minutes before serving.

Nutrition

Calories: 675kcalCarbohydrates: 57gProtein: 35gFat: 35gSaturated Fat: 12gCholesterol: 80mgSodium: 1180mgFiber: 13gSugar: 4g

Notes

• Salt near the end because cured meats vary greatly in salinity.
• Keep the stew at a quiet simmer; hard boiling can split the bean skins.