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Delicious Fabada Asturiana Cremosa y Reconfortante served in a bowl

Fabada Asturiana

A creamy and comforting traditional Asturian bean stew made with fabes, chorizo, and tocino, perfect for cold days.
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Prep Time 2 hours
Cook Time 2 hours 30 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asturian, Spanish
Calories: 400
Ingredients Method Notes

Ingredients
  

For the stew
  • 500 grams Dry fabes (Asturian fabes or large white beans) Soaked overnight
  • 150 grams Chorizo Spanish style, not fresh Mexican
  • 100 grams Morcilla Optional, adds depth
  • 100 grams Pancetta or tocino Adds creaminess
  • 1 whole Onion Peeled
  • 2-3 cloves Garlic Optional, to taste
  • 1 unit Bay leaf
  • 1 splash Olive oil For sautéing
  • to taste Salt Added near the end
  • Water as needed No broth needed

Method
 

Preparation
  1. Soak the dry fabes overnight in plenty of cold water.
  2. The next day, drain the beans and add them to a pot.
  3. Cover with fresh cold water by about two fingers.
  4. Add chorizo, morcilla, tocino, onion, and bay leaf to the pot.
Cooking
  1. Bring to a gentle simmer, not a boil.
  2. Lower the heat and let simmer for 2 to 2.5 hours, adding cold water if the liquid drops too much.
  3. Once tender, remove the meats, slice them, and return to the pot.
  4. Add salt carefully at the end.

Notes

Use high-quality beans for best results. Be patient and maintain a gentle simmer throughout cooking. Let the stew rest for 20-30 minutes before serving to enhance the flavors.