Spanish

Fabada Asturiana

Name: Fabada Asturiana
Total time: 180 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 500g Fabes de la Granja (large Asturian white beans), soaked overnight in cold water; 2 Spanish chorizo sausages, slightly punctured; 2 Morcilla (Asturian blood sausages), slightly punctured; 250g Lacón (cured pork shoulder) or thick-cut smoked bacon; 150g Pancetta (salted pork belly); 1 small yellow onion, peeled and left whole; 2 garlic cloves, peeled and left whole; 1 pinch saffron threads; 1 tsp sweet smoked paprika

Asturias's legendary white bean stew, slow-simmered with chorizo, morcilla, and smoked pork until everything is rich, smoky, and deeply warming.

180 minutes

Serves 2

Lunch

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Prepare the Meats: If the lacón or pancetta are very salty, soak them in water for a few hours prior to cooking. Prick the chorizo and morcilla with a fork to prevent them from bursting during cooking.

2
Start the Boil: Drain the soaked beans and place them in a large, wide heavy-bottomed pot. Bury the whole onion, garlic cloves, chorizo, morcilla, lacón, and pancetta among the beans.
3
Add Liquid and Bring to a Simmer: Cover the ingredients with cold water by about two inches. Bring the pot to a boil over medium-high heat. Skim off any white foam or impurities that rise to the top during the first 10 minutes.
4
Shock the Beans: To ensure the skins don't split, "shock" the beans by adding a splash of cold water to the boiling pot to momentarily drop the temperature. Repeat this "asustar las fabas" process two more times during the cooking process.
5
Add Spices and Slow Cook: Lightly toast the saffron and dissolve it in a spoonful of hot broth, then add it to the pot along with the smoked paprika. Lower the heat to the gentlest possible simmer. Cover and cook slowly for 2 to 2.5 hours. Do not stir with a spoon; instead, gently shake the pot by the handles to prevent breaking the beans.
6
Rest and Serve: Check the beans for tenderness. Once creamy and soft, remove the pot from the heat. Discard the onion and garlic. Carefully remove the meats (the 'compango'), slice them into chunks, and return them to the pot. Let the stew rest for 30 minutes before serving, allowing the broth to thicken and flavors to meld.

Unlock the full recipe

Get every step for Fabada Asturiana — plus exact amounts and 2,000+ more recipes — with Listahan Pro.

Unlock in app Get Listahan free

30-day free trial · cancel anytime

Plan it in Listahan

Add Fabada Asturiana to your week, check it against your household's allergens, and build the shopping list automatically.

Open in app iOS (Beta) Android (Beta)

More Spanish recipes

Spanish

Paella Valenciana

Spain's iconic saffron-scented rice, slow-cooked with chicken, rabbit, and sweet snap peas until a golden crust forms on the bottom.

60 min Serves 4

No common allergens

Spanish

Gazpacho

Chilled and silky, this Andalusian tomato soup bursts with raw cucumber, garlic, and olive oil — refreshing on a warm day and ready in minutes.

15 min Serves 4

No common allergens

Spanish

Tortilla Española

Golden outside and custardy within, this classic Spanish omelette layers tender potato and sweet onion into something far greater than the sum of its parts.

45 min Serves 4

Egg

Browse all Spanish recipes