andrejthechef
SpainStewDinnerGluten-freeDairy-free

Fabada Asturiana

A slow-cooked white bean stew from Asturias with chorizo, morcilla and pork belly, simmered low and gentle until the beans turn creamy.

prep
20 min
cook
3 h
total
3 h 20 min
serves
6
level
medium
Fabada Asturiana, a classic dish from Asturias

Fabada is Asturias in one pot: big white beans, cured chorizo, blood sausage and pork belly, simmered together until the broth turns thick and the beans go almost creamy. It is built for cold weather and a slow afternoon.

The only real danger is rushing it. Boil this hard and the beans split and turn to mush. Keep it at the gentlest simmer you can manage, and give it the full two hours. The dish does the rest of the work on its own.

Part of our 20 best Spanish recipes list.

method

  1. Soak the beans in plenty of cold water for at least 12 hours, or overnight.

  2. Drain the beans and put them in a large, heavy pot. Cover with fresh cold water by about 5 cm. Add the olive oil, onion, garlic and bay leaf, but not the meats yet.

  3. Bring slowly to a simmer over medium-low heat. As it heats, skim off any foam that rises to the top.

  4. Once simmering gently, add the chorizo and pork belly. Keep the heat low enough that the pot barely bubbles; a hard boil will split the bean skins.

  5. Every so often, add a splash of cold water to the pot to shock the beans slightly. This old trick, called asustar, helps them cook evenly without breaking apart.

  6. Simmer gently for 2 to 2.5 hours, until the beans are completely tender and the broth has thickened. Add the morcilla for the last 20 minutes, since it needs less time and can fall apart if cooked too long.

  7. Remove the onion, garlic and bay leaf. Crumble in the saffron, season with salt, and let the pot sit off the heat for 10 minutes before serving.

  8. Slice the meats and serve them alongside the beans, or sliced into the bowl.

chef's tips

  • A hard boil is the main way to ruin this dish. Keep it at the gentlest simmer the whole time.
  • Use real Spanish chorizo and morcilla for cooking, not the sliced, ready-to-eat kind. They are meant to simmer for hours.
  • Fabada is better the next day. Make it ahead if you can, and reheat it gently.
  • Dried fabes beans are worth seeking out if you can find them. They hold their shape and turn creamy in a way most white beans do not quite match.