Fabada Asturiana

Region: Asturias

Fabada Asturiana, a hearty stew from the northwest of Spain is a perfect meal for the chilly nights of winter and springtime. It’s a very classic and simple dish based on the main ingredient – the Faba Asturiana, a large flat white bean. Pork is usually served as the meat component, and who am I to argue with that. Cassoulet is the Gascogne version of this dish, so for those of you who are familiar with that, try Fabada – this original Spanish dish is incredible.

Serves 4


  • 32 oz Faba Asturiana, great northern beans or small white beans.
  • 1 gallon of water, unsalted*
  • 1 lb cured pork belly, cut into 1″ cubes (or slab bacon)
  • 2 links blood sausage
  • 3 cured chorizo links, cut into 1/2″ lengths
  • 1 white or spanish onion, medium dice
  • 3 cloves of garlic, chopped
  • 1/2 cup olive oil
  • 1 bay leaf
  • 20 saffron threads
  • 1 gallon of water or light chicken stock, unsalted*
  • 1 TBSP spoon Sweet Smoked Paprika
  • Salt**


  1. The day before you want to have your dish prepared, place the white beans in one gallon of water. Let them soak overnight. Make sure your container has enough room for twice the amount of beans that you have.
  2. The next day, drain the beans and discard whatever water is left.
  3. bring a pot to medium heat. Add olive oil, and after a minute add the onions. Cook for 5 minutes, then add the garlic and cook for one more minute.
  4. Next, add the chorizo and pork belly. Add the saffron, paprika, and bay leaf. Add chicken stock and add additional water to cover the ingredients.
  5. Bring the stew to a boil and reduce to a simmer. After one hour, add the beans and more water to cover. Return to a simmer and cook for an additional 1-2 hours, or until the pork belly falls apart and the beans are soft.
  6. Add the blood sausage and cook for another 10 minutes.
  7. Season with salt and black pepper and serve.

Creative Commons License photo credit: Vibragiel

* use bottled water if your tap water has a lot of calcium – beans do not soften in water with high calcium or sodium concentrations
** Only add salt at the end of cooking, as beans will not easily soften in salted water.

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Photo Credit : Luis Sanz