Fabada Austurianas
Dive into the rich, hearty flavors of Fabada Asturiana, a classic Spanish stew hailing from the Asturias region. This comforting one-pot dish features tender Asturian white beans (fabes), smoky chorizo, savory morcilla (Spanish blood sausage), and succulent pancetta, all simmered to perfection in a saffron-infused broth. Enhanced with sweet paprika, garlic, and onion, every bite bursts with authentic Spanish taste. Perfect for chilly nights or when you're craving a satisfying, slow-cooked meal, this traditional recipe is a celebration of simple, rustic ingredients. Serve it piping hot with crusty bread to soak up the robust, flavorful broth for an unforgettable dining experience.
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Recipe Information
Ingredients
- 500 grams Dried white beans (asturian fabes or cannellini beans)
- 2 links Chorizo
- 2 links Morcilla (Spanish blood sausage)
- 200 grams Pancetta or salt pork
- 1 pinch Saffron threads
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves, peeled
- 1 piece Bay leaf
- 1 medium Onion, chopped
- 1 teaspoon Sweet paprika (pimentón dulce)
- 1.5 liters Water or chicken stock
- 1 to taste Salt
Instructions
Rinse the dried white beans under cold water, then place them in a large bowl and soak them in plenty of water overnight (8-12 hours).
Drain the soaked beans and rinse them again. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the garlic cloves and bay leaf, sautéing for 1-2 minutes until fragrant.
Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened.
Stir in the sweet paprika and saffron threads, letting them infuse the oil for 30 seconds to release their flavors.
Add the soaked beans to the pot, followed by the water or chicken stock. Stir gently to combine.
Add the chorizo, morcilla, and pancetta to the pot, ensuring they are submerged in the liquid.
Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for 2.5 to 3 hours, stirring occasionally.
Check the pot every 30 minutes to skim off any foam or fat that rises to the surface. Add more water or stock if needed to keep the beans submerged.
After 2.5 hours, check the beans for tenderness. They should be soft and creamy, but not falling apart.
Taste the broth and adjust the salt as needed. Remove the garlic, bay leaf, and any excess fat from the surface.
Once cooked, remove the chorizo, morcilla, and pancetta from the pot. Slice them into thick pieces and return them to the pot or serve them on the side.
Serve the Fabada Asturiana hot in bowls, making sure each serving has a generous amount of beans, broth, and slices of meat. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1362 mg | 59% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 3.1 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1732 mg | 37% | |
*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.
