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Spanish fabada asturiana with white beans, chorizo, morcilla, and pork.

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
Cook Time 2 hours 30 minutes
Soaking Time 12 hours
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Spanish
Calories: 675
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.