Spanish · Main · Medium
Fabada Asturiana
Asturias' hearty white bean stew with chorizo, morcilla, and pork. Rich, smoky, and built for cold mountain days.
The whole recipe in 60 seconds
Fabada Asturiana, in 5 ideas
- Fabada is never rushed; the gentle simmer keeps the beans whole and creamy
- Adding cold water during cooking (asustar) stops the boil and tenderizes the beans
- The compango, the trio of meats, is what makes it a fabada
- It always tastes better the next day
- This is winter comfort food at its most serious
What you need
Ingredients
- 1 lb dried fabes or large lima beans, soaked overnight
- 1/2 lb Spanish chorizo
- 1/2 lb morcilla (blood sausage)
- 1/2 lb pork belly or panceta
- 1 onion
- 2 cloves garlic
- 1 tsp smoked paprika
- Water to cover
How to make it
Directions
- Cover the soaked beans with fresh water in a large pot.
- Add the whole onion, garlic, and all the meats.
- Bring to a gentle simmer, skimming the foam.
- Cook on the lowest heat 2 to 2.5 hours, adding cold water as needed.
- Remove the meats, slice them, and return to the pot.
- Season with smoked paprika and salt. Rest 30 minutes before serving.
Money saver. Large dried limas work well if you cannot find fabes, at a fraction of the imported price.