Fabada Asturiana (Asturian Bean and Sausage Stew)
Local name: Fabada asturiana
In short: Large white beans simmered slowly with chorizo, blood sausage and pork belly until creamy, the rich winter stew of Asturias in northern Spain. It takes about 2 h 55 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h 30 min
- Resting
- 12 h
- Total
- 2 h 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 580 kcal
Fabada is Asturias on a plate: fat white beans called fabes, simmered for hours with chorizo, blood sausage and cured pork until the broth turns creamy and orange. It is a winter lunch for the cold, wet north, and it is filling enough to need nothing else. The beans are never stirred, only shaken in the pot, so they stay whole. Serve it in deep bowls with the meats on top and a glass of cider.
Instructions
- Soak the beans in plenty of cold water for 12 hours. If the pork belly and ham hock are very salty, soak them too for 2 hours, then drain everything.
- Put the beans, pork belly, ham hock, onion, garlic, bay leaf, paprika, saffron and oil in a large pot. Add cold water to cover by 3 cm (1 in), about 2 liters (8 cups).
- Bring slowly to a boil, skimming off the foam. Each time it returns to a boil, pour in 100 ml (1/3 cup) cold water. Do this 3 times, which keeps the bean skins from splitting.
- Turn the heat to its lowest setting, partly cover and simmer for 1 hour. Never stir. Shake the pot gently instead, and top up with hot water if the beans poke above the liquid.
- Add the chorizo and cook for 45 minutes, then add the blood sausage and cook 20 minutes more, until the beans are creamy and the broth has thickened slightly.
- Season with salt only if needed, then rest the pot off the heat for 20 minutes. Fish out the onion, garlic and bay leaf.
- Slice the sausages and meats. Serve the beans in deep bowls with a few slices of each meat on top.
Tips
- No fabes? Use large dried lima beans or butter beans. Avoid small beans, which turn to mush over such a long simmer.
- Fabada tastes better the next day. Cool it, chill it overnight and reheat gently with a splash of hot water.
Questions and answers
Why can't I stir fabada?
Stirring breaks the beans and turns the broth cloudy and pasty. Hold the pot by its handles and swirl it to move the beans without damaging them.
Can I make fabada in a pressure cooker?
Yes. Cook the soaked beans with the pork for 25 to 30 minutes at high pressure, then add the sausages and simmer 15 minutes uncovered. It is faster but a little less silky.
What do you serve with fabada?
Crusty bread and a glass of dry Asturian cider. The dish is rich, so most people serve it on its own and finish with fruit.
How long does it take to make Fabada Asturiana (Asturian Bean and Sausage Stew)?
About 2 h 55 min in total: 25 min of preparation and 2 h 30 min of cooking.
How many calories are in Fabada Asturiana (Asturian Bean and Sausage Stew)?
About 580 kcal per serving, with 28 g of protein, 47 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 580 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 47 g |
| Fat | 31 g |
| Fiber | 14 g |
| Sugar | 3 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
