Fabada Asturiana (Classic Spanish Bean Stew)

Hearty bean and meat stew from Asturias.

Ingredients (Serves 4–6)

• 400 g fabes (large white beans), soaked overnight

• 200 g chorizo, sliced

• 150 g morcilla (Spanish blood sausage), sliced

• 150 g pancetta or bacon, cubed

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 tsp smoked paprika

• 1 bay leaf

• 1–1.5 liters water or chicken broth

• Salt, to taste

• Olive oil

Preparation

1. Prepare beans:

   • Drain soaked beans and rinse well.

2. Cook aromatics:

   • In a large pot, heat a little olive oil.

   • Sauté onion and garlic until softened.

3. Add meats:

   • Add chorizo, morcilla, and pancetta. Sauté briefly to release flavors.

4. Combine and simmer:

   • Add beans, bay leaf, paprika, and enough water or broth to cover.

   • Simmer gently for 1.5–2 hours until beans are tender, stirring occasionally.

5. Adjust seasoning:

   • Remove bay leaf and adjust salt to taste.

6. Serve:

   • Serve hot as a main course, straight from the pot.

   • Drizzle with a little olive oil if desired.

Serving Suggestions

• Serve with crusty bread to soak up the rich sauce.

• Pair with robust red wine like Rioja or Tempranillo.

• Often enjoyed as a hearty winter meal.

Cooking Tips

• Cook beans gently to avoid breaking them.

• Use authentic Asturian sausages for traditional flavor.

• Leftovers taste even better the next day as flavors meld.