Save to Pinterest A hearty, traditional Spanish bean stew from Asturias, reimagined for budget-conscious cooks while preserving its rich, smoky flavors.
This dish reminds me of cozy family dinners where everyone gathers around the table to share stories and laughter over a warm, satisfying meal.
Ingredients
- Beans: 400 g (about 2 cups) dried white beans (such as cannellini or great northern) soaked overnight and drained
- Bay leaf: 1
- Meats & Sausage: 150 g (5 oz) pork belly or streaky bacon cut into chunks, 100 g (3.5 oz) chorizo sausage sliced, 100 g (3.5 oz) morcilla (Spanish blood sausage) or substitute with extra chorizo if unavailable
- Vegetables & Aromatics: 1 medium onion finely chopped, 2 garlic cloves minced
- Spices & Staples: 1 tsp sweet smoked paprika (pimentón), 2 tbsp olive oil, Salt and freshly ground black pepper to taste, 1 liter (4 cups) water or low-sodium chicken stock
Instructions
- Step 1:
- If using dried beans soak overnight in plenty of cold water then drain and rinse before cooking.
- Step 2:
- In a large heavy pot heat olive oil over medium heat. Add pork belly or bacon and cook until lightly golden.
- Step 3:
- Add onion and garlic sauté until soft and translucent about 5 minutes.
- Step 4:
- Stir in the chorizo and morcilla (or extra chorizo). Cook for 2 3 minutes until fragrant.
- Step 5:
- Sprinkle in the smoked paprika and stir well for 30 seconds.
- Step 6:
- Add the drained beans bay leaf and pour in water or stock to cover. Bring to a gentle boil.
- Step 7:
- Reduce heat to low cover partially and simmer for 1 1.5 hours or until beans are tender and the stew is rich.
- Step 8:
- Skim off excess fat as needed. Season with salt and pepper to taste.
- Step 9:
- Remove bay leaf. Serve hot ideally with crusty bread.
Save to Pinterest This recipe has brought many cherished moments sharing hearty meals that warm both the body and soul.
Notes
Serve with Asturian cider or a robust red wine for an authentic experience.
Required Tools
Large heavy pot or Dutch oven wooden spoon knife and chopping board ladle
Allergen Information
Contains pork and sausage (may include gluten if not gluten-free certified) Morcilla may contain egg or gluten check labels if allergies are a concern Always verify sausage ingredients for allergens
Save to Pinterest Enjoy this authentic Spanish stew full of flavor and tradition.
Recipe FAQs
- → What beans are best for Fabada Asturiana?
Dried white beans like cannellini or great northern provide the ideal texture and absorb the smoky flavors well when soaked overnight.
- → Can I substitute the sausage meats in this dish?
Yes, pork belly or streaky bacon works well, and morcilla can be replaced with extra chorizo if unavailable, preserving a savory taste.
- → How can I make a vegetarian version with similar depth?
Omit the meats and increase smoked paprika along with a dash of liquid smoke to replicate the smoky, rich character.
- → What is the purpose of soaking the beans overnight?
Soaking softens the beans, reduces cooking time, and helps achieve a tender, creamy consistency in the stew.
- → What side pairs well with this bean stew?
Traditional crusty bread complements the stew’s richness, and Asturian cider or robust red wine enhance the dining experience.