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Fabada Asturiana

Serves 4 to 6 Entree meat

Fabada Asturiana

Fabada Asturiana is a staple dish from the lush region of Asturias, where its rich aroma often fills the air on any given day. This robust bean stew is not bound by special occasions; rather, it finds its place in the daily rhythm of life. Asturians rely on their instinct and tradition to prepare it, with no need for written guidance, allowing each pot to carry a personal touch.

The dish offers a hearty embrace of flavors, from the smoky depth of chorizo and morcilla to the tender, creamy fabes de la Granja beans. The subtle warmth of saffron and sweet pimentón meld into a comforting symphony, demanding nothing more than a simple bowl to be fully appreciated.

Ingredients

  • 600 gfabes de la Granja white beans — soaked overnight
  • 2chorizo asturiano
  • 2morcilla asturiana
  • 250 glacón — salt-cured pork shoulder
  • 150 gpanceta
  • 1 pinchsaffron threads
  • 1 tspsweet pimentón
  • 2 Lcold water
  • to tastecoarse salt

Method

  1. Start by soaking 600 g of fabes de la Granja white beans in cold water overnight. This will help them soften and cook evenly later. Drain and rinse the beans before you begin cooking.
  2. In a large heavy-bottomed pot or Dutch oven, heat a splash of olive oil over medium heat. Add 250 g of lacón and 150 g of panceta, browning them in batches. Ensure each piece takes on a golden color, which will enhance the flavor of the dish. Remove the meat and set aside.
  3. In the same pot, add 2 chorizo asturiano and 2 morcilla asturiana, browning them lightly. This step will release their oils, adding depth to the dish. Remove and set aside with the other meats.
  4. Using the remaining fat in the pot, add a finely chopped onion and cook until it becomes translucent. Add minced garlic and diced red peppers, cooking until they soften and collapse. Remove the pot from the heat and stir in 1 tsp of sweet pimentón, ensuring it blends without turning bitter.
  5. Return the pot to the heat and add the browned meats back in. Pour in 2 L of cold water, ensuring all ingredients are submerged. Add a pinch of saffron threads, which will infuse the broth with a rich aroma and color.
  6. Add the soaked beans to the pot, stirring gently to combine. Bring the mixture to a gentle simmer, ensuring it does not boil. Cook until the beans are tender and the flavors meld, adjusting the heat as necessary to maintain a gentle simmer.
  7. Once the beans are tender, remove the pot from the heat and let it rest for a few minutes. Skim any excess fat from the surface, which will make the dish less greasy. Taste and adjust the seasoning with coarse salt as needed.
  8. Serve the Fabada Asturiana hot, accompanied by crusty bread or boiled potatoes to soak up the flavorful broth. The beans should be creamy, and the meats tender, creating a comforting and hearty meal.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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