Fabada Asturiana

Fabada Asturiana

Creamy white beans simmer slowly with smoky chorizo and morcilla in this hearty Spanish stew.

Total 12 hr Makes 6 servings Calories 620/serving

Dietary

Wheat free, Dairy free, Nut free

Fabada asturiana is a rustic bean stew from Spain's Asturias region, built on plump dried fava beans slow-cooked with chorizo, morcilla, and unctuous pork cuts. A pinch of saffron and slow simmering coax out a rich, smoky broth that thickens naturally as the beans break down. Traditionally served as a one-pot Sunday meal with crusty bread, it rewards patience rather than speed.

Ingredients

  • 1 pound dried fabada beans (large white fava beans), soaked overnight
  • 2 links chorizo sausage (Spanish-style, for cooking)
  • 2 links morcilla (blood sausage)
  • 1/2 pound pork belly, in one piece
  • 1/4 pound smoked ham hock or pork shank
  • 1 onion, peeled and left whole
  • 3 cloves garlic, peeled and left whole
  • 1 bay leaf
  • 1/4 teaspoon saffron threads
  • 1 teaspoon sweet smoked paprika
  • 2 quarts water, plus more as needed
  • 2 teaspoons salt, plus more to taste

Method

  1. Drain the soaked beans and rinse under cold water. Place them in a large 8-quart pot and cover with 2 quarts of fresh water.

  2. Add the pork belly, ham hock, whole onion, garlic cloves, and bay leaf to the pot. Bring to a boil over high heat, then skim off any foam that rises to the surface.

  3. Reduce the heat to low so the pot barely simmers. Cover partially and cook gently for 1 hour 30 minutes, occasionally adding a splash of cold water to keep the beans from breaking their skins ('assustar las fabes').

  4. Add the chorizo and morcilla links to the pot, nestling them into the beans. Continue simmering gently, uncovered enough to let steam escape slowly.

  5. Stir in the saffron threads and smoked paprika. Season with 2 teaspoons salt, adjusting for the saltiness of the meats used.

  6. Continue simmering over low heat for 2 hours to 2 hours 30 minutes, until the beans are tender and creamy and the broth has thickened, adding water as needed to keep everything just submerged.

  7. Remove the pork belly, ham hock, chorizo, and morcilla from the pot. Slice the pork belly and ham hock meat into bite-sized pieces and slice the sausages; discard the whole onion, garlic, and bay leaf if desired.

  8. Return the sliced meats to the pot and stir gently to combine, taking care not to mash the beans. Simmer 10 more minutes to let the flavors meld.

  9. Taste and adjust salt as needed. Let the fabada rest off the heat for 15 minutes before serving, as it tastes richer once slightly settled.

  10. Ladle into deep bowls, making sure each serving gets a share of beans, broth, and meats. Serve hot with crusty bread.

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    Fabada Asturiana

    Fabada asturiana is a rustic bean stew from Spain's Asturias region, built on plump dried fava beans slow-cooked with chorizo, morcilla, and unctuous pork cuts. A pinch of saffron and slow simmering coax out a rich, smoky broth that thickens naturally as the beans break down. Traditionally served as a one-pot Sunday meal with crusty bread, it rewards patience rather than speed.

    12 hr 6 servings 620 cal

    Ingredients

    • 1 pound dried fabada beans (large white fava beans), soaked overnight
    • 2 links chorizo sausage (Spanish-style, for cooking)
    • 2 links morcilla (blood sausage)
    • 1/2 pound pork belly, in one piece
    • 1/4 pound smoked ham hock or pork shank
    • 1 onion, peeled and left whole
    • 3 cloves garlic, peeled and left whole
    • 1 bay leaf
    • 1/4 teaspoon saffron threads
    • 1 teaspoon sweet smoked paprika
    • 2 quarts water, plus more as needed
    • 2 teaspoons salt, plus more to taste

    Method

    1. 1

      Drain the soaked beans and rinse under cold water. Place them in a large 8-quart pot and cover with 2 quarts of fresh water.

    2. 2

      Add the pork belly, ham hock, whole onion, garlic cloves, and bay leaf to the pot. Bring to a boil over high heat, then skim off any foam that rises to the surface.

    3. 3

      Reduce the heat to low so the pot barely simmers. Cover partially and cook gently for 1 hour 30 minutes, occasionally adding a splash of cold water to keep the beans from breaking their skins ('assustar las fabes').

    4. 4

      Add the chorizo and morcilla links to the pot, nestling them into the beans. Continue simmering gently, uncovered enough to let steam escape slowly.

    5. 5

      Stir in the saffron threads and smoked paprika. Season with 2 teaspoons salt, adjusting for the saltiness of the meats used.

    6. 6

      Continue simmering over low heat for 2 hours to 2 hours 30 minutes, until the beans are tender and creamy and the broth has thickened, adding water as needed to keep everything just submerged.

    7. 7

      Remove the pork belly, ham hock, chorizo, and morcilla from the pot. Slice the pork belly and ham hock meat into bite-sized pieces and slice the sausages; discard the whole onion, garlic, and bay leaf if desired.

    8. 8

      Return the sliced meats to the pot and stir gently to combine, taking care not to mash the beans. Simmer 10 more minutes to let the flavors meld.

    9. 9

      Taste and adjust salt as needed. Let the fabada rest off the heat for 15 minutes before serving, as it tastes richer once slightly settled.

    10. 10

      Ladle into deep bowls, making sure each serving gets a share of beans, broth, and meats. Serve hot with crusty bread.