Fabada Asturiana is a legendary bean stew from the northern region of Asturias, Spain. This dish is a true symbol of Asturian cuisine and one of the most celebrated comfort foods in the country. Rich, hearty, and perfect for cold days, fabada brings family and friends together around the table.
Where Does Fabada Asturiana Come From?
Fabada Asturiana hails from Asturias, a lush and mountainous region on Spain’s northern coast. The dish dates back to at least the 16th century, when beans (fabes) became a staple crop in the area. Traditionally, fabada was a humble meal, made with locally grown beans and leftover cured meats from the annual pig slaughter. Over time, it evolved into a dish enjoyed by all social classes and is now considered one of Spain’s top ten most iconic recipes.
The secret to authentic fabada lies in the use of fabes de la Granja, a large, buttery white bean unique to Asturias, and a selection of cured meats known as compango: chorizo, morcilla (blood sausage), and pork belly or shoulder.
Ingredients
To make a classic Fabada Asturiana for 4–6 people, you’ll need:
1 lb (500 g) dried fabes de la Granja (or other large white beans)
2 Spanish chorizo sausages
2 morcilla (Spanish blood sausages)
7 oz (200 g) pancetta or cured pork belly
1 onion, peeled
2 cloves garlic
2 bay leaves
1 tsp sweet Spanish paprika (pimentón)
A pinch of saffron threads (optional, but traditional)
Salt to taste
Olive oil
Step-by-Step Instructions
1. Soak the Beans:
The night before, soak the beans in plenty of cold water. This softens them and reduces cooking time.
2. Start the Stew:
Drain and rinse the beans. Place them in a large pot and cover with fresh cold water. Add the chorizo, morcilla, pancetta, onion, garlic, and bay leaves. Drizzle in a bit of olive oil.
3. Simmer Slowly:
Bring the pot to a gentle boil, skimming off any foam that rises. Lower the heat and let it simmer very gently for 2–2.5 hours. Add a little cold water every 15–20 minutes to keep the beans covered and ensure they cook evenly.
4. Add Seasoning:
After about 1.5 hours, add the paprika and saffron. Salt should be added only when the beans are tender, as adding it too early can toughen them.
5. Rest and Serve:
Once the beans are creamy and the meats are tender, remove from the heat and let the fabada rest for 15–30 minutes. Discard the onion and garlic. Slice the sausages and pork, and serve the stew piping hot, ideally with crusty bread and Asturian cider or red wine.
Pro Tips for Perfect Fabada
Use the best beans you can find—the creamier, the better.
Don’t rush the process: gentle simmering is key for tender beans and rich flavor.
Prepare a day ahead: like many stews, fabada tastes even better the next day as the flavors meld.
Let it rest before serving so the broth thickens and the flavors develop.
Why Fabada Asturiana Is Special
Fabada Asturiana is more than just a meal—it’s a celebration of Asturias’ rich agricultural heritage and a dish that brings people together. With its robust flavors and comforting texture, it’s no wonder fabada has become a favorite across Spain and in Spanish restaurants worldwide.
So, roll up your sleeves, gather your ingredients, and experience a true taste of northern Spain in your own kitchen!
