Fabada Asturiana is a Spanish stew made with white runner beans, and Spanish pork such as chorizo, blood sausage and ham hock.
This hearty dish is usually served as a starter, but may also be served as a main course, accompanied by pieces of bread to dip into the stew. Usually a glass of red wine or Asturian cider is served with Fabada Asturiana.
Traditionally, the beans used for Fabada Asturiana are fabes de la granja (‘beans of the farm’), large white beans native to the Asturias region of Spain.
It is commonly seasoned with paprika and sometimes saffron.
Origin & Cultural Significance
Fabada Asturiana originated in Asturias, a region in Northwestern Spain known for its rugged coast and mountains. It’s believed that this stew was created as early as the 16th Century, and it has become a popular comfort food during the colder months.
Fabada Asturiana is served during family gatherings, celebrations, and local festivals, particularly during autumn and winter feasts.
While the traditional Fabada recipe remains relatively consistent, regional variations can be found around Austria. These variations may involve specific types of sausages, regional vegetables, or spices.
The recipe for Fabada Asturiana is similar to that of French cassoulet which is made by slow cooking white beans and meats in a flavorful sauce.
Spanish Fabada Asturiana Recipe
Fabada asturiana is an Asturian bean stew, made by slow cooking white runner beans with Spanish meats.
Ingredients
- Dried fabes beans (or white beans) - 14 oz.
- Morcilla (Spanish blood sausage) - 2 oz.
- Chorizo - 5 oz.
- Pancetta or bacon (cubed) - 3 oz.
- Ham hock - 10 oz.
- Onion (chopped) - 1
- Garlic cloves (minced) - 2
- Sweet paprika - 1 tsp
- Saffron threads - 1 pinch
- Olive oil - 2 tbsp
- Salt and pepper - to taste
Instructions
- Soak the dried beans in water overnight.
- Chop up the chorizo into smaller pieces.
- In a large pot, add the soaked beans, chorizo, pancetta/bacon, and ham hock.
- Cover the ingredients with water, ensuring they are fully submerged. Bring to a boil, then reduce the heat to a simmer.
- In a separate pan, heat the olive oil and sauté the chopped onion and minced garlic until they are soft and translucent.
- Add the sautéed onion and garlic to the pot of beans and meats. Season with sweet paprika, saffron threads, salt, and pepper. Stir to combine.
- Continue to simmer the mixture over low heat, stirring occasionally. Cook until the beans are tender and the meats are fully cooked, for 1.5-2 hours.
- Add the morcilla sausage with around 20 minutes of cook time remaining, to prevent it from breaking up.
- Remove the ham hock from the pot and cut the meat from the bone, discard the bone and return the meat back into the stew.
- Serve the Fabada Asturiana in individual bowls, garnishing each portion with slices of chorizo, morcilla, ham hock meat, and the cooked beans.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 624Total Fat: 42gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 126mgSodium: 1155mgCarbohydrates: 25gFiber: 5gSugar: 9gProtein: 38g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.