Fabada Asturiana Recipe
Spanish · Main course · 200 min total
A hearty Spanish bean stew from Asturias, made with large white beans, chorizo, morcilla, and pork shoulder, slow-cooked to creamy perfection.
20
min prep
min prep
180
min cook
min cook
6
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 1 lb (450g) dried fabes (large white beans) or cannellini beans, soaked overnight
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 1 large onion, chopped
- 1 tsp sweet paprika
- 1 pinch saffron threads (optional)
- 1 lb (450g) pork shoulder, cut into 2-inch chunks
- 2 Spanish chorizo sausages (about 8 oz total), sliced
- 2 morcilla (Spanish blood sausage) or substitute with additional chorizo
- 1 bay leaf
- Salt to taste
- Water or chicken broth as needed
Instructions
- Drain and rinse the soaked beans. Set aside.
- In a large heavy pot, heat olive oil over medium heat. Add garlic and onion, sauté until soft, about 5 minutes. Stir in paprika and saffron.
- Add pork shoulder and cook until browned on all sides, about 8 minutes. Add chorizo and morcilla, cook for 2 more minutes.
- Add beans, bay leaf, and enough water or broth to cover by 2 inches. Bring to a boil, then reduce heat to low. Simmer partially covered for 2.5 to 3 hours, stirring occasionally, until beans are tender and creamy. Add more liquid if needed to keep beans submerged.
- Remove bay leaf. Season with salt to taste. The stew should be thick and creamy. Serve hot with crusty bread.
Tips
- For best results, use authentic fabes de la Granja if available.
- Do not stir too vigorously to avoid breaking the beans.
- Leftovers taste even better the next day; refrigerate up to 3 days.
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