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How to make Fabada Asturiana (the traditional way)

Step 1 – Form stew

• Add the garlic, onion, beans, chicken stock, meat, and sausages to a large pot and bring everything to a boil. 
• Boil for 1-2 minutes and skim the surface if any foam appears (this is just the fat reducing). 
• Reduce heat to low and once the pot is simmering, add the olive oil, saffron, and smoked paprika. 

Step 2 – Simmer 

• Simmer uncovered for at least 2 hours if using pre-soaked dried beans (at least 1 hour if using canned beans) and add a splash of cold water every 20 minutes to ensure the beans are covered. 

Step 3 – Remove the meat, onion, and garlic 

• Remove the meat and sausages and allow to cool slightly before slicing. The meat and sausages should be very tender. Set aside for use later.
• Traditionally, this recipe discards the onion and garlic, but we love squeezing out the garlic bulbs and smearing them onto some fresh bread. Trust us, it’s worth it!).

Step 4 – Check stew consistency

• The beans should be slightly creamy in consistency. If too watery, remove some beans and mash them and then reintroduce them to the pot to thicken them. 

Step 5 – Serve

• Ladle some of the beans and liquid from the pot into a bowl. Top with a few pieces of chorizo, a chunk of morcilla, and a few pieces of pork belly and pancetta. 
• Serve piping hot with plenty of fresh bread.

What is Fabadas Asturiana?

Fabadas Asturiana is a Spanish bean stew from the region of Asturias and is served either as a main or as a small tapas. It is made with the prized broad bean from the region, aptly called Fabadas Asturiana, or ‘fabas’. The recipe is made in one large pot and uses garlic, onion, various cuts of pork, plus chorizo and morcilla sausage.

Fabadas Asturiana is usually spiced with plenty of smoked paprika and just a pinch of saffron. Once simmered down, the fat from the pork breaks down and releases a delicious and rich flavor to the stew. 

Cooking times for the best Fabada Asturiana

This is one of those recipes that suits a slow and gradual simmer and is best left to bubble away on the stove for at least a few hours. It’s the perfect Sunday afternoon recipe, especially during the cooler winter months, where the rich fragrance of the dish will fill the house. 

When using dried broad beans, you’ll need to soak them overnight (more on this below) and the beans will require at least a few hours to soften. If you’re short on time, use canned broad beans and halve the cooking time and you’ll still have a flavorsome stew ready in around an hour. 

The longer you can leave the stew to simmer, the better, and the meat really reduces and falls off the bone after around 2 hours. We suggest turning the stove down low and letting it simmer away for the whole afternoon, and come dinner time, you’ll have an incredibly rich and warming stew that’s perfect with some freshly baked bread.

Best beans to use

Fabada Asturiana translates to broad beans and is the signature bean from the Asturias region. One of the main reasons that ‘fabas’ are so prized is their high nutritional value. A 3.5 oz. (100 gram) serving provides 143 mg of calcium, 141 mg of magnesium, and over 400 mg of phosphorus. 

If you live outside of Spain, Fabada Asturiana can be a little tricky to find so we suggest using a broad bean, or Lima beans (butter beans) will also work. For those looking to make the authentic Asturian recipe, your best bet sourcing Fabada Asturiana beans is online or through any decent Spanish specialty grocery store. 

Dried or canned beans?

Both work just fine, although dried beans require additional prep before they can be cooked (see notes below). When using canned beans that are already prepared for cooking, you can reduce the cooking time by half. 

How to prepare your beans

• Soak dried beans covered in water overnight (8 hours minimum) with a pinch of salt. They will expand so make sure they are in a large enough pot or bowl. 
• The next day, drain and rinse the beans before using them. 

Best chorizo to use

There are three different types of chorizo: fresh, semi-cured, and cured. For this recipe, use fresh chorizo. You can tell the difference as the fresh variety is similar in appearance to a normal sausage and is soft and squishy. Semi-cured and cured chorizo are hard and dense. 

Chorizo is made with plenty of paprika and will often contain plenty of salt too so you don’t add too much seasoning to this recipe. Once the fresh chorizo sausage cooks, it will change color as it releases flavor into the stew. 

Morcilla sausage

Spanish Morcilla is very similar to blood pudding and is made with ground pork meat, spices, onion, rice, and blood from the pig. The sausages are made and usually boiled and then hung to cure. Morcilla sausage is made fresh, semi-cured, and cured. 

Fresh morcilla sausage requires cooking before consumption. Use fresh or semi-cured morcilla sausage when making Fabada Asturiana.

Cooking tip: 

Try to keep the morcilla sausage on top of the stew whilst cooking to prevent it from splitting open.

Homemade Chicken stock

Use homemade chicken stock for best results. If you’re short on time, store-bought chicken stock or vegetable stock will work just fine. 

Check out our chicken stock recipe here: 

Nutrition facts

More hearty winter stews and casseroles

How long does Fabada Asturiana take to make?

• Prep time: 5 minutes
• (Beans soak time: Overnight for died beans)
• Cook time: 2 hours
• Total time: 2 hours, 5 minutes. 

Where does Fabada Asturiana come from?

It is the regional dish of the autonomous community Asturias, in Spain. The dish is often affectionately called ‘fabadas’ or ‘fabas’ for short. 

What does Fabada Asturiana taste like?

This recipe uses various cuts of pork, and different types of chorizo and morcilla, and combines them with smoked paprika and saffron. It tastes spiced, rich, and hearty, with robust meat flavors.

What beans are used to make this recipe?

Traditionally, the beans used are called Fabada Asturiana and hail from Asturias, in northern Spain. Fabadas are a Spanish broad bean. 

Can I use bacon instead of pancetta?

Absolutely. Just ask your local butcher for thick slices of bacon and you’re good to go!