Fabada Asturiana

Name: Fabada Asturiana
Cook time: 205 min
Total time: 205 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 500g Dried Fabes de la Granja, large Asturian white beans; 1 Onion, peeled, whole; 2 cloves of Garlic, peeled, whole; 1 Bay Leaf; 1 tbsp Extra Virgin Olive Oil; 1.8 l Water, cold; or enough to cover beans by 3–4 cm; 2 Chorizo Asturianos, about 100–120 g each; 2 Morcilla Asturianas, about 100–120 g each; 200g Panceta Curada, or tocino (cured salt pork); in one piece; 250g Lacón Salado, soaked to desalinate; 1 pinch of Saffron Threads; Some Salt, to taste

Fabada Asturiana is a slow-simmered Asturian bean stew rich with smoky, cured pork and saffron-scented broth. Creamy large white beans meld with slices of chorizo, morcilla and panceta for a comforting, deeply savory dish that's perfect for a chilly evening or a hearty weekend meal.

Fabada Asturiana is a slow-simmered Asturian bean stew rich with smoky, cured pork and saffron-scented broth. Creamy large white b... Show more

Traditional Spanish Recipe

Health Grade

B- · Healthy

Rating

4.1

Time

3 hrs

Price

2,67 €

Calories

937 kcal

healthy

one pot

gluten free

high protein

Method

Soak the beans

Pick through the Fabes de la Granja, discarding any damaged beans or grit, then rinse them well. Put them in a large bowl and cover with plenty of cold water by several inches. Rinse the Lacón salado, place it in a second bowl, and cover it with water as well; soak both for 8–12 hours.

Build the pot

Drain the soaked beans and lacón. Transfer the beans to a large heavy pot and add the Onion, Garlic cloves, bay leaf, extra virgin olive oil, Panceta curada, and the lacón. Pour in enough fresh cold water to cover everything by 3–4 cm so the beans have room to cook evenly.

Simmer gently

Set the pot over medium heat and bring it slowly just to a boil. Skim off any foam from the surface, then add the Chorizo Asturiano and Morcilla Asturiana. Lower the heat and keep the stew at the gentlest possible simmer for 1 hour 30 minutes. Do not stir with a spoon; instead, give the pot a gentle shake from time to time, and add a little more cold water if the liquid level drops below the beans.

Finish the fabada

Crush the Saffron threads between your fingers, dissolve them in a spoonful of hot broth, and stir that back into the pot. Continue simmering 45–60 minutes, until the beans are fully tender and the broth looks creamy and slightly thickened. Taste the broth and add salt only if needed, since the cured meats already bring plenty of seasoning. Turn off the heat and let the stew rest for 15 minutes before serving.

Serve the fabada

Lift out the onion, garlic, and bay leaf and discard them. Transfer the chorizo, morcilla, panceta, and lacón to a board, cut them into generous pieces, and return them to the pot or divide them among warm bowls. Ladle the beans and their rich broth over the top and serve hot.