Fabada Asturiana is a robust and comforting stew hailing from the Asturias region of Spain. This dish is a celebration of Spanish charcuterie, combining savory chorizo, blood sausage, and tender pork with creamy white beans. The low and slow cooking process melds the flavors together into a rich and hearty meal that’s particularly popular during the colder months. Each spoonful of fabada promises warmth and satisfaction, making it a beloved dish across Spain and beyond.
Prep Time: Overnight (for soaking beans)
Cook Time: 2-3 hours
Total Time: About 15 hours (including soaking and cooking time)
Ingredients:
- 1 lb dried white beans (fabes)
- 2 Spanish chorizos
- 1 blood sausage (morcilla)
- 1/4 lb pork belly
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pinch saffron (optional)
- Salt to taste
- Water as needed
Instructions:
- Soak the beans overnight in cold water.
- Drain and place beans in a large pot; cover with water.
- Add the chorizos, blood sausage, pork belly, onion, and garlic.
- Bring to a boil, then reduce to a simmer for 2-3 hours.
- Season with saffron and salt halfway through cooking.
- The fabada is ready when the beans are tender and the stew has thickened.
Fabada is a dish that warms the soul, epitomizing the comfort food of Spain.
Fabada’s history is thought to date back to the early 19th century, rooted in the rural traditions of Asturias. Initially a peasant dish, it has become a symbol of Asturian identity and a staple in Spanish gastronomy.