Fabada Asturiana/Asturian Bean Stew Recipe

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 500 grams of fabada beans in water overnight, covering them with at least 2 inches of water.

In a large 7-quart cast iron pot, heat 2 tablespoons of Spanish extra virgin olive oil.

Add 3/4 cup of cubed smoked bacon to the pot and crisp it for about 4-5 minutes.

Add diced onions and sauté until they are soft but not browned.

Add 4 cloves of smashed and chopped garlic and cook for 1 more minute.

Add a splash of water to the spices to prevent burning and distribute evenly.

Add the smoked pork belly and cover with fabada beans.

Pour enough water to cover all ingredients, ensuring it is at least 1 inch above them.

Bring to a boil, then add 2 bay leaves and the optional dry chili.

Lower the heat, cover the pot, and simmer on low for about 90 minutes.

After 90 minutes, check the stew and add the chorizo, cooking for another 30 minutes.

Remove the pork belly, slice it, and return it to the stew, then let it rest for 20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary