Vamos a Cocinar Fabada Asturiana | How to Make Fabada, The Most Famous Dish in Asturias, Spain

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.

Soak the Asturian beans overnight for about 12 hours.

Use the soaking water for cooking the beans.

Add whole garlic cloves and onion to the pot with the soaked beans.

Bring to a simmer and cook for about 30 minutes, skimming off foam.

Add pancetta iberica and compango asturiano (chorizo and morcilla) to the pot.

Add a little more bean soaking water if needed to cover the ingredients.

Heat olive oil in a separate pan and sauté onion with sweet pimenton until the onions are translucent.

Add the sautéed mixture to the pot with the beans and meats.

Add saffron towards the end of the cooking process.

Cook the fabada for about 3 hours, adjusting cooking time as needed until beans are tender.

Serve with pieces of chorizo, pancetta, and morcilla on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary