Traditional Fabada Asturiana
Fabada Asturiana is one of Spain’s most iconic and comforting dishes, born in the lush region of Asturias in the north. At its heart are large, creamy white beans gently simmered with chorizo, morcilla, and cured pork until the broth turns rich, silky, and deeply flavourful. It is a dish built on patience rather than complexity, where time does the work and simple ingredients shine. Traditionally enjoyed during colder months, fabada is generous, rustic, and deeply satisfying. Serve it with good bread and allow it to rest before eating. Like many Spanish classics, it is even better the next day.
Serves 4 to 6
Ingredients
• 500g dried fabes or large white beans
• 4 Chistorra chorizos
• 2 morcilla iberico
• 150 to 200g pancetta or cured pork belly
• 1 small onion, whole and peeled
• 2 cloves garlic, lightly crushed
• 1 bay leaf
• 1 teaspoon sweet Spanish paprika
• 2 tablespoons Spanish extra virgin olive oil
• Salt to taste
• Water
Method
-
Soak the beans
Place the beans in a large bowl and cover generously with cold water. Soak overnight, at least 10 to 12 hours. -
Start gently
Drain the beans and place them in a heavy pot. Add the chorizo, morcilla, pancetta, onion, garlic, bay leaf, paprika, and olive oil. Cover everything with cold water by about 2 to 3 cm. -
Bring slowly to a simmer
Heat gently. Do not boil aggressively. As soon as it begins to simmer, skim off any foam. Keep the heat low so the beans cook slowly and evenly. -
The traditional “shock” method
If the liquid reduces too much during cooking, add a small splash of cold water. This traditional technique helps keep the beans tender and creamy. -
Cook patiently
Simmer very gently for 2 to 3 hours. The beans should be soft but intact, and the broth rich and slightly thickened. -
Rest before serving
Remove the onion and bay leaf. Slice the chorizo and morcilla. Let the stew rest for 20 to 30 minutes before serving. Fabada is always better once it has settled.
Serve warm, ideally the next day, with good bread and nothing else.
