Fabada Asturiana/ Spanish bean stew

Spanish Fabada Asturiana recipe

Fabada is a famous bean stew from the Spanish Asturias region located north west of the country on the Atlantic coast. It’s a very tasty stew that takes a while to get ready but doesn’t require much effort on your side. You’re not even allowed to stir it because you could break the beans! Peel and chop one onion and you’re basically done with your part ;-)

I sometimes use beans I can find in France. It’s definitely not the same taste but it does the job. What you can’t replace are the cooking chorizos, the onion morcilla and the bacon piece. Fabada recipe doesn’t ask for many ingredients because these three give it all the great taste. In Spain, you can buy already made packs with all the meat you need to make fabada; it’s called “Compango”.

It’s a great dish I like to make often even if I wasn’t always a Fabada lover! When I was 15, I spent a month with an Asturian family in order to learn Spanish. They were really nice, I kept excellent memories from them. A few days after I arrived, the family mom made a huge fabada and I must say I kinda liked it the first day… But wasn’t so convinced the next 6 days I ate it!!!
Imagine, middle of august in Spain, eating hot bean stew for a whole week! I never understood how they could eat that during summertime, eating can actually make you sweat! It took me years to have fabada again ;-)

Preparation time: 5 mn (+ overnight soaking for the beans) – Cooking time: 4 hours

Ingredients (for 4 servings)

1.1 lbs (500 g) Asturian beans (click here to buy online)
20 to 24 cups (5 to 6 l) of water
2 chorizos (to-cook kind) (click here to buy online)
2 Spanish morcillas (black pudding with onions) (click here to buy online)
5 oz (140 g) of bacon (not sliced)
1 onion

Instructions

1/ The day before, soak beans in about 10 cups of water and leave them overnight.

2/ Throw water out and pour beans in a large casserole.

3/ Peel and chop onion (very thin).

4/ Cover beans with 12 cups of water. Add chopped onion and whole chorizo, morcilla and bacon.

5/ Get it to a smooth boil and skim the foam. (You may need to skim the foam more than once, don’t hesitate to do so). Reduce the heat to low and leave covered.

6/ After about one hour and a half, add 2 cups of cold water. Cover and leave over low heat.

7/ After 4 hours of slow cooking, fabada is ready.  (Most of the time, you won’t need to add salt as the different pork pieces added are usually pretty salted already.)

8/ Serve beans in bowls or soup plates topping with pieces of meat.

Fabada on Foodista

10 thoughts on “Fabada Asturiana/ Spanish bean stew

  1. 11/30/2009 at 10:04 PM

    Such a simple stew. It might take a bit of searching to find the Asturian beans, but everything else is easy to grab.

  2. 12/01/2009 at 4:51 AM

    What a lovely, simple stew! However, I’d probably only make it every couple of years if I had to eat it for 6 days in a row. Fun story!

  3. Ana
    12/01/2009 at 6:13 PM

    Esto debe ser una delicia.

  4. 12/02/2009 at 6:46 PM

    Your story reminds me of having to eat Cassoulet (we were in Castelnaudary afterall) under 35C temperatures! Thanks for the recipe!

  5. 12/12/2009 at 9:12 AM

    fabada is part of the family Spanish recipes repertoire; and one I love. I wish I could find alubias (beans)!.

    thanks for refreshing me so many memories

  6. 01/04/2010 at 12:57 AM

    i’m from the basque country, right next to asturias and i miss eating fabada especially this time a year. with all the trimmings too, chorizo, morcilla, tocino… delicious!

  7. 06/09/2010 at 4:09 PM

    Afternoon, It’s nice to find a good blog like this one. Do you care if I use some of the information here, as long as I give you a link back?

  8. 06/09/2010 at 7:44 PM

    As long as you give a link back, go ahead :D

  9. 12/02/2010 at 1:06 PM

    Thank you so much, this was a good read. I was actually born in Madrid ( not telling you what year though!) but moved around various parts of europe and finally settled in the UK when I was 5. I dont remember much of the few years I was in spain, but the smell of spanish food always seems to ring a bell in me or something. It’s weird how I dont remember anything except the smells,isn’t it! I actually found a whole website dedicated to spanish recipes, which gave me great delight and thought I really should to share with your readers. Anyway, thank you again. I’ll get my husband to add your cast to my rss app…

  10. Bev
    07/24/2013 at 7:43 AM

    Wonderful post! We will be linking to this particularly great content on
    our site. Keep up the good writing.

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