Fabada Asturiana – Asturian bean stew

(Easy-to-make, one-pot, Asturias Tapas or Main Recipe)  

a bbowl of Fabada Asturiana is served from a alrge metal cauldron

Fabada Asturiana is the perfect winter stew for when the cooler weather sets in. It is very easy to make and requires little more than leaving the ingredients simmering down in a large pot over a few hours. This classic regional Asturias recipe combines pancetta, chorizo, morcilla, and the prized Fabada Asturiana broad bean. 

This one-pot recipe can be made in under an hour, but for best results, you’ll want to give it a few hours on a low simmer, so that the stew can bubble away and soften all of the meat. The result is nothing short of spectacular, with delicious soft pork chunks and a rich, salty broth that has been flavored with onion, garlic, and smoked paprika. 

This Fabada Asturiana recipe makes 4-6 servings as a main.

Meat Recipe | One-Pot Recipe | Easy to Make | Asturias Recipe | High in Protein | High in Fiber | Stews and Casseroles | Winter Recipe

Serving:

Main for 6

Ready in:

Around 2 hours

Skill level:

Easy

Serve with:

Fresh bread

Ingredients for making traditional Fabada Asturiana are laid out on a kitchen counter

Ingredients you’ll need 

  • 14oz (400g) cooked white beans, or other large white beans
  • 20 fl oz (600ml) chicken stock (homemade or store-bought)
  • 4 chorizo sausages (approx 5oz. / 150g)
  • 2 blood sausages (approx 3.5oz /100g)
  • 3.5 oz. (100g) pancetta (or thick-cut bacon)
  • 5 oz. (150g) pork belly
  • 1 head garlic, whole, outer skin removed
  • 1 onion, brown husk/skin removed
  • 1 teaspoon of smoked paprika  
  • 1 pinch of saffron threads
  • ½ cup of extra virgin olive oil

    Equipment needed

    • 1 large pot (approx 12 inches/30cm) with deep sides.
    • Optional: A potato masher

     Watch step-by-step recipe video

    If you’re looking for this recipe’s video and many other great recipe ideas, why not check out our Spanish Radish YouTube Channel? We’ve got everything from quick and easy tapas recipes, delicious main meals, and incredible Spanish dessert options too.

    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.
    a large pot of Fabada Asturiana

    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: 

    A large pot of Fabada Asturiana is being served into smaller earthenware dishes

    Nutrition facts

     

    Serving size: 150g

    Servings: 6

    Amount per serving

     

    Calories

    787

    % Daily Value*

    Total Fat 46.4g

    59%

    Saturated Fat 13g

    65%

    Cholesterol 92mg

    31%

    Sodium 1495mg

    65%

    Total Carbohydrate 54.3g

    20%

    Dietary Fiber 11g

    39%

    Total Sugars 3.3g

     

    Protein 39.7g

     

    Vitamin D 0mcg

    0%

    Calcium 129mg

    10%

    Iron 7mg

    40%

    Potassium 236mg

    5%

    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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    a small bowl of Fabada Asturiana is served from a large steaming pot

    Fabada Asturiana - Asturian bean stew (easy one-pot recipe)

    Byron
    Fabada Asturiana is a rich and warming Asturian bean stew that’s made with cuts of pork, chorizo, morcilla, and smoked paprika, slowly simmered in one pot.
    5 from 2 votes
    Prep Time 5 mins
    Cook Time 2 hrs
    Beans soaking 8 hrs
    Total Time 10 hrs 5 mins
    Course Main Course, stew, tapas, winter
    Cuisine American, Authentic Spanish recipe, Spain
    Servings 6 servings
    Calories 787 kcal

    Equipment

    • 1 large pot (approx 12 inches/30cm) with deep sides.
    • Optional: A potato masher

    Ingredients

    • 14 oz 400g cooked white beans, or other large white beans
    • 20 fl oz 600ml chicken stock (homemade or store-bought)
    • 4 chorizo sausages approx 5oz. / 150g
    • 2 blood sausages approx 3.5oz /100g
    • 3.5 oz. 100g pancetta (or thick-cut bacon)
    • 5 oz. 150g pork belly
    • 1 head garlic whole, outer skin removed
    • 1 onion brown husk/skin removed
    • 1 teaspoon of smoked paprika
    • 1 pinch of saffron threads
    • ½ cup of extra virgin olive oil

    Instructions
     

    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).
      14 oz 400g cooked white beans, or other large white beans, 20 fl oz, 4 chorizo sausages, 2 blood sausages, 3.5 oz. 100g pancetta (or thick-cut bacon), 5 oz. 150g pork belly, 1 head garlic, 1 onion
      a pot of fabada asturiana is cooking on a stove
    • Reduce heat to low and once the pot is simmering, add the olive oil, saffron, and smoked paprika.
      1 teaspoon of smoked paprika, 1 pinch of saffron threads, ½ cup of extra virgin olive oil
      meat paprika and saffron are added to a simmering pot of fabada asturiana

    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.
      A pot of fabada asturiana simmers away on a stove top

    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.
      a bbowl of Fabada Asturiana is served from a alrge metal cauldron

    Video

    Nutrition

    Serving: 150gCalories: 787kcalCarbohydrates: 54.3gProtein: 39.7gFat: 46.4gSaturated Fat: 13gCholesterol: 92mgSodium: 1495mgPotassium: 236mgFiber: 11gSugar: 3.3gCalcium: 129mgIron: 7mg
    Keyword Asturias, Easy Dinner ideas, easy stew, fabada asturiana, main course, Spanish tapas, Stew, tapas, Winter recipe

    Cooking Tips and FAQs

    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!

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