Fabada Asturiana
Fabada asturiana is the flagship dish of Asturias, in northern Spain, a region with a wet, cold climate where a calorie-rich stew like this was essential for miners and farmers in the mountains. The name comes from "faba", the local word for the specific large white bean variety used — not just any white bean works, since smaller beans would fall apart completely during the hours of simmering the cured meats require. The "assustar" technique (to startle), repeatedly pouring cold water over the boil, is an old practice of Asturian cooks to control the beans' texture without rushing the cooking — the thermal shock prevents the thin skin from splitting, keeping the beans whole even after hours of simmering. Equally important is keeping the heat consistently gentle: a fabada cooked at high heat would produce broken beans, floating in a cloudy liquid, instead of the firm but creamy beans in a clear, rich broth from the three smoked cured meats.
Fabes, large white beans specific to Asturias, are used, not just any white bean
The large beans with thin skins absorb the broth without falling apart, unlike smaller varieties
Three different smoked cured meats cook together with the beans, from the start
Chorizo, morcilla and smoked bacon release their fat and flavor gradually, over the whole slow simmer
The boil is shocked a few times with cold water, a trick called "assustar"
The thermal shock prevents the bean skins from splitting, keeping them whole even after hours of cooking
The whole stew simmers over very low heat, for hours, never rolling to a boil
A rolling boil would break the fragile beans; gentle heat leaves them creamy inside but whole outside
Ingredients 4 servings
- 500g large white beans (fabes), soaked overnight
- 200g Spanish chorizo
- 200g morcilla (blood sausage)
- 150g smoked bacon, in one piece
- 1 whole onion, peeled
- 4 garlic cloves
- 2 bay leaves
- 1 tsp smoked sweet paprika
- Salt, to taste
How to make it
- 1START THE POT: drain the soaked beans, put them in a large pot with cold water to cover by 5cm, add the whole onion, garlic and bay leaves.
- 2ADD THE MEATS: add the chorizo, morcilla and bacon, bring to a very gentle simmer, never a rolling boil.
- 3APPLY THE ASSUSTAR TRICK: a few times during the simmer, pour a glass of cold water into the pot, to shock the boil and prevent the beans from splitting.
- 4SIMMER SLOWLY: let simmer over very low heat, with the lid slightly ajar, 2-3 hours, adding warm water if it reduces too much.
- 5ADD THE PAPRIKA: an hour before the end, add the smoked paprika, stir gently from the side, without disturbing the beans.
- 6FINISH: when the beans are creamy but whole, and the meats have softened, remove the whole onion and bay leaves, salt to taste.
- 7SERVE: slice the meats, place them on top of the beans and serve piping hot, in a deep bowl.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
