Pin It A hearty, traditional Asturian stew featuring creamy white beans, smoky Spanish sausages, and rich pork, tailored for generous portions without compromising on flavor.
This authentic fabada asturiana has been a comforting family favorite, bringing warmth and hearty satisfaction to our gatherings.
Ingredients
- Legumes: 1.2 kg dried large white beans (fabes or cannellini)
- Meats and Sausages: 400 g smoked bacon or pork belly cut into large pieces, 300 g chorizo sausage sliced thick, 250 g morcilla Spanish blood sausage sliced, 300 g pork shoulder or ham hock cut into chunks
- Vegetables and Aromatics: 2 medium yellow onions peeled and halved, 6 garlic cloves peeled and smashed, 2 bay leaves
- Spices and Seasonings: 2 tsp sweet smoked paprika (pimentón), 1/2 tsp ground black pepper, Salt to taste
- Liquids: 3.5 liters cold water, Extra water as needed
Instructions
- Step 1:
- Rinse the dried beans thoroughly. Soak overnight in plenty of cold water to cover (8–12 hours). Drain and rinse before cooking.
- Step 2:
- In a very large pot, add soaked beans, bacon, chorizo, morcilla, pork shoulder, onions, garlic, and bay leaves. Pour in 3.5 liters of cold water.
- Step 3:
- Bring to a gentle simmer over medium heat. Skim off any foam that rises during the first 10–15 minutes.
- Step 4:
- Reduce heat to low. Add paprika and black pepper. Simmer gently uncovered for about 2 to 2.5 hours or until beans are very tender. Add hot water as needed to keep beans just covered.
- Step 5:
- Occasionally scare the beans by adding a small splash of cold water to prevent splitting and ensure tenderness.
- Step 6:
- Season with salt during the last 30 minutes of cooking to taste.
- Step 7:
- Once the beans are creamy and meats are tender remove onions bay leaves and any large bones or skin.
- Step 8:
- Slice meats and sausages into serving portions. Serve beans with meats arranged on top with a ladle of broth.
Pin It This recipe brings our family together every winter evening, sharing stories and savoring every spoonful of comforting stew.
Required Tools
Large stockpot (minimum 8 liters), ladle, sharp knife, cutting board
Allergen Information
Contains pork and sausage morcilla may contain eggs or milk. Gluten-free as written always check sausage labels for hidden ingredients.
Nutritional Information
Per serving Calories 570 Total Fat 24 g Carbohydrates 48 g Protein 36 g
Pin It Enjoy this authentic Fabada Asturiana with crusty bread and a dry cider to complete the experience.
Recipe FAQs
- → What type of beans work best for this stew?
Large white beans such as fabes or cannellini are ideal because they become creamy and tender after long simmering.
- → Can I substitute the smoked meats used here?
Yes, use high-quality Spanish-style smoked sausages if traditional chorizo or morcilla are unavailable. Bacon or pork belly can be adjusted for leanness.
- → How do I keep the beans from splitting during cooking?
Adding small splashes of cold water occasionally, known as 'asustar,' helps prevent bean skins from cracking and maintains creaminess.
- → Is soaking the beans overnight necessary?
Soaking softens the beans and reduces cooking time, resulting in a smoother texture in the final dish.
- → What spices enhance the flavor of this stew?
Sweet smoked paprika and black pepper are essential for the authentic smoky and slightly spicy notes that complement the meats and beans.
- → How should leftovers be stored and reheated?
Store in an airtight container in the refrigerator. Reheat gently on the stove to preserve flavor and texture, as the flavors often deepen after resting.