-
View
Fabada Asturiana is a dish that brings together the rugged charm of northern Spain’s Asturian region in a single bowl.
Known for its hearty beans, smoky chorizo, and savoury blood sausage, this slow cooked stew is a reflection of Asturian culinary traditions rooted in simple ingredients and robust flavours.
Typically enjoyed on cold winter days, Fabada is a dish that invites you to slow down, savour, and experience a true taste of Spain’s countryside.
What Is Fabada Asturiana?
Fabada Asturiana, or simply “Fabada,” is a traditional Spanish bean stew originating from Asturias, a region in northern Spain known for its lush green landscapes and mountainous terrain.
This dish is characterized by its use of large, creamy white beans known as “fabes,” which are native to the region and form the heart of the stew.
Cooked slowly with a selection of cured meats like chorizo, morcilla (blood sausage), and pancetta, Fabada develops a rich and savoury broth infused with smoky, spicy, and earthy flavours.
The combination of tender beans and flavourful meats makes this stew both satisfying and deeply comforting.
While Fabada is often reserved for colder months due to its hearty nature, it’s a dish celebrated year-round in Asturias. It is typically served as a main course, accompanied by crusty bread and, ideally, a glass of Asturian cider, a pairing that completes the experience by adding a touch of the region’s renowned drink.
Ingredients and Taste
The ingredients in Fabada Asturiana are straightforward but carefully chosen to create a stew with complex and layered flavours. The “fabes” are the star, prized for their creamy texture that holds up beautifully during long, slow cooking.
The beans are soaked overnight, then simmered with chunks of chorizo, morcilla, and pancetta, which infuse the broth with a smoky richness.
Chorizo brings a hint of spice, while morcilla adds a deep, earthy flavour. Pancetta, with its fatty, savoury notes, rounds out the stew, creating a luxurious mouthfeel and depth.
The taste of Fabada is a symphony of flavours, rich and hearty, with a blend of smokiness from the cured meats and a creamy sweetness from the beans. Each spoonful is both substantial and balanced, with the beans providing a soft contrast to the meats’ bold flavours.
Traditionally, Fabada is minimally seasoned with salt and sometimes a touch of paprika, allowing the natural flavours of the ingredients to shine through. The result is a stew that feels warming, indulgent, and unmistakably rooted in the flavours of Asturias.
A Taste of History
Fabada has been enjoyed in Asturias for centuries, becoming a symbol of the region’s culinary heritage and a favourite among Spaniards and visitors alike.
The dish’s origins are closely tied to the mountainous climate and agrarian lifestyle of Asturias, where hearty, nutrient dense meals were essential for sustenance, especially during the colder months.
The use of cured meats like chorizo and morcilla reflects the region’s traditional methods of preserving meat, a practice that enabled families to enjoy flavourful stews even in the winter.
Fabada’s popularity spread throughout Spain, especially in the 19th and 20th centuries, as travel and trade increased. Today, Fabada is not only a beloved dish in Asturias but a celebrated part of Spanish gastronomy as a whole, often served in restaurants across the country.
Yet, in Asturias, the dish remains deeply personal, a taste of home and heritage that represents resilience, community, and the pride of a region.
Fabada Asturiana (Asturian Bean Stew) Recipe
Serves: 4 people
Ingredients:
- 1 lb (450g) dried Asturian or white beans (such as fabes or cannellini), soaked overnight
- 1 chorizo sausage
- 1 morcilla (Spanish blood sausage)
- 1/2 lb (225g) pancetta or salt pork
- 2 cloves garlic, peeled
- 1 large onion, peeled and whole
- 1 bay leaf
- 1 tsp sweet paprika
- Salt to taste
- Saffron threads, a pinch (optional, for aroma)
Directions
To start, drain and rinse the soaked beans, setting them aside. In a large heavy-bottomed pot, place the whole onion, garlic cloves, and bay leaf. These ingredients will build the base flavours of the stew as it cooks.
Add the drained beans to the pot. Cover with cold water, ensuring the beans are submerged by about 2 inches. Bring to a simmer over medium heat, but avoid boiling, as a gentle simmer helps the beans cook evenly without splitting.
As the beans begin to simmer, add the chorizo, morcilla, and pancetta to the pot. These meats infuse the stew with a rich, smoky depth that’s essential to traditional Fabada Asturiana.
Stir in the sweet paprika and a pinch of saffron (if using) for added flavour and colour. Allow the spices to disperse throughout the stew, but avoid stirring too vigorously to keep the beans intact.
Reduce the heat to low, partially cover the pot, and let it simmer for approximately 2 to 3 hours. Check every 30 minutes to ensure the beans remain submerged, adding a little hot water if needed to maintain the level.
After 2 hours, test the beans for tenderness. They should be creamy but not mushy. If they need more time, continue simmering and check every 15 minutes.
Once the beans are tender, season with salt to taste, adjusting as needed. Remove the onion, garlic, and bay leaf from the pot, as they have fulfilled their role in seasoning the broth.
Serve the Fabada Asturiana hot, ideally in shallow bowls. Place portions of chorizo, morcilla, and pancetta atop the beans in each bowl. Serve with crusty bread on the side to complement the rich, flavourful broth, and for an authentic touch, consider offering cider or a light red wine alongside.
Leave a Review