Fabada
Experience the rich, comforting flavors of Fabada, the iconic Asturian bean stew that defines Spanish comfort food at its finest. This hearty one-pot dish combines creamy fabada Asturiana beans (or large white beans) with smoky chorizo, earthy morcilla sausage, and savory pancetta for a deeply flavorful meal. Enhanced with aromatic saffron, smoked paprika, garlic, and a touch of olive oil, this slow-cooked stew transforms simple ingredients into a luscious, velvety symphony of tastes. Perfect for cozy gatherings or chilly evenings, Fabada is best served hot with slices of crusty bread to soak up every last drop of its rich broth. Rustic, satisfying, and bursting with traditional Spanish flavors, Fabada is a must-try for anyone seeking an authentic taste of Asturian cuisine!
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Recipe Information
Ingredients
- 500 grams dried fabada Asturiana beans (or dried large white beans)
- 2 links chorizo sausage
- 2 links morcilla (Spanish blood sausage)
- 200 grams pancetta or slab bacon
- 0.25 teaspoons saffron threads
- 1 teaspoons smoked paprika
- 4 cloves garlic cloves (peeled and whole)
- 1 leaf bay leaf
- 2 tablespoons extra virgin olive oil
- 1 teaspoons salt
- 2 liters water
Instructions
Place the dried beans in a large bowl, cover with cold water, and let them soak overnight (or for at least 12 hours). Drain and rinse the beans in the morning.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the whole garlic cloves and cook for 1-2 minutes until fragrant, but not browned.
Add the drained beans to the pot along with 2 liters of water. Bring to a gentle simmer over medium heat.
Add the chorizo, morcilla, pancetta, bay leaf, saffron threads, and smoked paprika to the pot. Stir gently to combine.
Lower the heat to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface during cooking.
Cover the pot partially with a lid and simmer for 2.5-3 hours, or until the beans are tender. Stir occasionally to prevent sticking.
About 15 minutes before the beans are done, add salt to taste. Be careful not to add it too early, as it can toughen the beans.
Once the beans are cooked and the stew has thickened slightly, remove the sausages and pancetta from the pot. Slice them into rounds or bite-sized pieces.
Return the sliced meats to the pot and stir gently to combine.
Serve the Fabada hot in bowls, ensuring each serving contains a mix of beans and meats. Pair with crusty bread for a traditional touch.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1518 mg | 66% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 2.1 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1275 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
