Asturian Stew or Pote Asturiano, named after the pot in which it is cooked (Pote or Olla), is known for its thick texture and deep flavor, resulting from the slow cooking of the ingredients, which allows the flavors to blend well. It is one of the most representative dishes of Asturian cuisine, comforting and nutritious, and it is a must-have on the table during the colder months of the year.

Table of Contents

Traditional Asturian Stew

Name: Asturian Stew
Prep time: 15 min
Cook time: 3 h
Total time: 5 min
Ingredients: 500g of dry Fabes (white beans); 8-10 curly cabbage; 2 blood sausages (morcillas); 2 chorizos; 1/2 onion; 2 cloves of garlic; 1 large potato; 2 tablespoons of sweet paprika; 2 tablespoons of olive oil; 1 tablespoon of salt

PIN IT

Traditional cuisine of Asturias

One of the best ways to explore Asturias is by visiting its villages and discovering the traditional flavors. Asturias is a region in northern Spain, located along the Cantabrian Sea, with numerous valleys and the mountains of the Picos de Europa. It also boasts a rich tradition of artisanal products, including milk and cheeses, cider, and the wine from Cangas del Narcea.

Among the region’s gastronomic treasures, you can try iconic dishes like fabada asturiana, the irresistible cachopo, the delicate pastel de cabracho, the comforting pote asturiano, and fabes con almejas – a dish that combines the best of both the sea and the land. And let’s not forget chorizo a la sidra and merluza a la sidra – two examples of how this typical drink perfectly integrates into local cuisine.

For dessert lovers, Asturias doesn’t disappoint either. Arroz con leche is highly popular throughout Spain.

What truly makes the northern region of Asturias special is its commitment to tradition. Many of these dishes are made following ancestral recipes, with fresh, high-quality ingredients from small local farms and livestock operations. This not only guarantees an unmatched taste but also supports sustainability and fosters a deep connection to the land of Asturias.

PIN IT

Ingredients

Metric Amount	Imperial Amount	Core Ingredient	Preparation
500 g	1.1 lb	White beans (Fabes)	Dried, soaked
8-10 units	8-10 units	curly cabbage	Cleaned and chopped
2 units	2 units	Blood sausage (Morcilla)	Whole
2 units	2 units	Chorizo	Whole
1/2 unit	1/2 unit	Onion	Finely chopped
2 cloves	2 cloves	Garlic	Minced
1 large	1 large	Potato	Peeled and broken into chunks
2 tbsp	2 tbsp	Sweet paprika	Ground
2 tbsp	2 tbsp	Olive oil	Extra virgin
1 tbsp	1 tbsp	Salt	Fine

Instructions

1. Soak the Beans and Start the Stew

Soak the dried white beans overnight in plenty of cold water. Drain them and place them in a large pot with the chorizo and blood sausage. Cover with fresh cold water by about 2–3 cm (1 inch) and bring slowly to a gentle simmer. As the stew heats, skim off any foam that rises to the surface. Once it begins to boil, “asustar las fabas” by adding a splash of cold water to stop the boil. Repeat this process two or three times during the first 30 minutes, then continue cooking over very low heat for about 1½ hours.

PIN IT

2. Add the Greens and Potatoes

Add the finely chopped curly cabbage (or traditional Asturian collard greens or Kale) and continue simmering for about 1 hour. Peel the potatoes and break them into chunks by snapping them with a knife, then add them to the pot. Cook for another 30 minutes, or until the beans, potatoes, and greens are all tender.

3. Prepare the Sofrito and Serve

Heat the olive oil in a small frying pan over medium heat. Sauté the finely chopped garlic until lightly golden, then add the onion and cook until soft and translucent. Remove the pan from the heat, stir in the paprika, and immediately add the sofrito to the stew. Gently stir to combine and let the pote rest for 5–10 minutes before serving. Serve hot with slices of the chorizo and blood sausage in each bowl.

PIN IT

PIN IT

Chef’s Notes for Fabes Stew with Kale and Sausage

Why do we “asustar las fabas” (scare the beans) during the cooking process? “Asustar las fabas” is a traditional technique of adding a splash of cold water to the pot when the beans are simmering. This sudden temperature drop stops the boil, which helps the beans cook evenly without the skins splitting or breaking. It is the secret to achieving that buttery, intact texture that defines a perfect bean stew.

What is the best way to prepare the potatoes for this stew? Rather than slicing the potato with a knife, “snap” or crack the potato by inserting your knife and pulling it toward you. This jagged surface releases more starch into the broth as the potato cooks, which acts as a natural thickener, giving your stew a velvety, cohesive consistency without needing flour.

Can the Kale be prepared differently if I find it too fibrous? Kale can be quite robust. If you want a more delicate texture, remove the thick center stalks before chopping the leaves. You can also massage the chopped kale with a pinch of salt for a minute before adding it to the pot; this breaks down the cellular structure slightly, allowing it to integrate better into the stew.

Common Mistakes cooking Fabes Stew with Kale and Sausage

Overcrowding the pot with kale: Kale releases significant water and has a distinct texture. Adding it too late means it won’t integrate into the stew, but adding it too early might make it mushy. Follow the timing of adding it halfway through to maintain its vibrant character.

Rushing the reduction of the sofrito: The onion and garlic must be truly soft and translucent before the paprika goes in. If the onion is still raw, it will introduce a sharp, biting texture that disrupts the smooth, comforting profile of the stew.

Ignoring the bean soak: Trying to rush the process by using unsoaked beans will lead to uneven cooking and tough skins. The overnight soak is non-negotiable for rehydrating the beans so they cook through to the center at the same rate as the sausages.

Variations on Fabes with Kale and Sausage

The Asturian Classic: While kale is delicious, you can swap it for collard greens (berzas) or traditional curly cabbage, which are hallmark ingredients in authentic Asturian bean stews and offer a fantastic, robust bite.
The Lighter Coastal Version: If you want to reduce the heavy meat content, replace the blood sausage and chorizo with smoked paprika and a handful of clams or prawns added in the final 5 minutes for a lighter, “mar y montaña” (sea and land) profile.
Gluten-Free & Vegan Adaptations: You can create a powerful plant-based version by omitting the meats and using a smoked paprika base alongside a splash of soy sauce to replicate the deep umami notes typically provided by the sausages.

Recipe Card

Asturian Stew

No Ratings

Asturian Stew or Pote Asturiano, named after the pot in which it is cooked (Pote or Olla), is known for its thick texture and deep flavor, resulting from the slow cooking of the ingredients, which allows the flavors to blend well. It is one of the most representative dishes of Asturian cuisine, comforting and nutritious, and it is a must-have on the table during the colder months of the year.

Prep Time 15 minutes

Cook Time 3 hours

Additional Time 5 minutes

Total Time 5 minutes