mainSpanish

Fabada Asturiana

Name: Fabada Asturiana
Prep time: 20 min
Cook time: 180 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 600 g Fabes beans (soaked overnight); 250 g Chorizo; 200 g Morcilla; 200 g Cured pork belly; 1 piece Ham bone; 1 piece Onion; 4 cloves Garlic; 1 pinch Saffron; 1 tsp Sweet paprika; 50 ml Olive oil; To taste Salt

Fabada Asturiana is a classic Spanish main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Fabes beans (soaked overnight), Chorizo, Morcilla, Cured pork belly, Ham bone, Onion, Garlic, Saffron and Sweet paprika, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. True to traditional Spanish cooking, the dish focuses on steeped in smoky pimentón, delicate saffron, and extra-virgin olive oil.

In authentic Spanish tradition, Fabada Asturiana is best presented served family-style with crusty bread and lemon halves.

If you enjoy authentic Spanish cooking, be sure to also explore our recipe for Paella Valenciana.

Difficulty: easyPrep: 20 minCook: 180 minServes 6

Rate this recipe

Be the first to rate

0 likes

Ingredients

Fabes beans (soaked overnight)600 g
Chorizo250 g
Morcilla200 g
Cured pork belly200 g
Ham bone1 piece
Onion1 piece
Garlic4 cloves
Saffron1 pinch
Sweet paprika1 tsp
Olive oil50 ml
SaltTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Soak the beans twelve hours in cold water and drain them.

Step 2

Put the beans, cured meats, onion, garlic and olive oil in a pot and cover with cold water by three fingers.

Step 3

Bring it up, skim, and drop the heat until the surface barely trembles.

Step 4

Cook two and a half hours, adding half a cup of cold water every thirty minutes.

Step 5

Lift out the onion and garlic, crush them with the saffron and paprika and return them to the pot.

Step 6

Salt it at the very end and let it stand half an hour before serving.

Step 7🔪 Prep

Lift out the meats, slice them and serve them on a separate platter, with the beans in a tureen.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Fabada Asturiana reflects the timeless heritage of traditional Spanish home cooking, steeped in smoky pimentón, delicate saffron, and extra-virgin olive oil. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.

Dietary Substitutions

If you need to accommodate dietary restrictions, fabes beans (soaked overnight) can be substituted with an equivalent volume of seasonal vegetables, legumes, or a protein alternative of your preference.

Chef Technique Tips

Season in stages rather than all at once at the end. Salting components as they cook draws out excess moisture, intensifies natural sugars, and builds harmonious depth of flavor throughout the dish.

Recipe Feedback & Reviews

Have you tried making this recipe? Share your experience, modifications, or tips with fellow cooks!

Please log in to leave feedback on this recipe.

Community Feedback (0)

No feedback yet. Be the first to share how this recipe turned out!