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Here’s our recipe for Easy Fabada Asturiana, a typical Spanish dish that is simple, made with just a few ingredients, yet packed with flavor.

Easy Fabada Asturiana Recipe

Fabada is a traditional dish from the northern region of Asturias that has become popular throughout Spain due to its flavor, simplicity, and the fact that, while it is delicious when freshly made, it can be enjoyed days later, with its flavor becoming even more enhanced.

How to make Fabada Asturiana

The recipe consists of three types of ingredients:

• Vegetables: The faves (a type of white bean typical of the Spanish region of Asturias), onion and garlic.
• Smoked meats: We’ll use chorizo, morcilla (blood sausage), lacon (cured pork shoulder), or pancetta (we’ll be using pancetta). Optionally, a ham bone can be added during cooking to enhance the flavor.
• Spices: Such as sweet paprika, bay leaf, saffron, and salt.

Fabada Asturiana vs Cassoulet

The Spanish Fabada Asturiana and the French Cassoulet de Castelnaudary are two dishes that share a common history. Both were created after the introduction of bean cultivation (brought from the Americas), leading to these two dishes made with dried white beans.

However, the meats used differ: in fabada, pork derivatives are used, while in cassoulet, the meats include pork sausages, goose, and duck confit. Additionally, the cassoulet is finished by baking it in the oven.

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Easy Fabada Asturiana

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Our simple Fabada Asturiana recipe is easy to follow, uses only a few ingredients, and requires time and patience to achieve the best results.

Prep Time 5 minutes

Cook Time 2 hours 30 minutes

Additional Time 10 minutes

Total Time 2 hours 45 minutes

Ingredients

• 250 grams of fabes (typically 100 grams per person)
• 1 piece of lacon (cured pork shoulder) or pancetta
• 1 chorizo
• 1 morcilla (blood sausage)
• 1 onion (whole, peeled)
• 2 cloves of garlic
• 1 tablespoon of paprika
• 4 strands of saffron
• A pinch of salt
• 2 bay leaves

Instructions

1. Soak the beans the night before (about 12 hours in advance) in a bowl with water.
2. Place all the ingredients (fabes, whole peeled onion, garlic and meats) in a pot. Cover with cold water, ensuring the water level is about a finger’s width above the beans.
3. Bring the pot to a boil. Once it starts boiling, foam will form on the surface. Skim it off using a slotted spoon or ladle.
4. Add the spices (paprika, saffron, and bay leaves). Wait to add salt until the stew is fully cooked.
5. “Scare” the Beans. Add half a glass of cold water to “scare” the beans - this interrupts the cooking process and helps prevent the beans from splitting. Repeat this step a total of three times.
6. Cook while covering the pot and simmer on low heat for about 2 hours.
7. You should end up with a hearty, flavorful dish, with beans that have transformed from hard to a buttery texture.

Notes

• Pricking the chorizos and morcillas at the start of cooking helps prevent them from bursting.
• Avoid stirring the stew to keep the beans and morcillas intact.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 396Total Fat: 33gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 91mgSodium: 643mgCarbohydrates: 11gFiber: 3gSugar: 3gProtein: 15g

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