How to make Fabada Asturiana (Spanish bean stew)

Asturian beans

🥗Healthier: canned white beans

💰Cheaper: dried white beans

Canned beans save time, while dried beans are more economical.

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: smoked sausage

Turkey chorizo reduces fat while maintaining flavor.

morcilla

🥗Healthier: vegetarian blood sausage

💰Cheaper: regular sausage

Vegetarian options cater to dietary preferences.

pork shoulder

🥗Healthier: chicken thigh

💰Cheaper: pork loin

Chicken thigh is leaner and often more affordable.

Add the garlic, onion, beans, chicken stock, meat, and sausages to a large pot and bring everything to a boil. Boil for 1-2 minutes and skim the surface if any foam appears (this is just the fat reducing).

Reduce heat to low and once the pot is simmering, add the olive oil, saffron, and smoked paprika.

Simmer uncovered for at least 2 hours if using pre-soaked dried beans (at least 1 hour if using canned beans) and add a splash of cold water every 20 minutes to ensure the beans are covered.

Remove the meat and sausages and allow to cool slightly before slicing. The meat and sausages should be very tender. Set aside for use later.

Traditionally, this recipe discards the onion and garlic, but we love squeezing out the garlic bulbs and smearing them onto some fresh bread. Trust us, it’s worth it!).

The beans should be slightly creamy in consistency. If too watery, remove some beans and mash them and then reintroduce them to the pot to thicken them.

Ladle some of the beans and liquid from the pot into a bowl. Top with a few pieces of chorizo, a chunk of morcilla, and a few pieces of pork belly and pancetta. Serve piping hot with plenty of fresh bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary