Classic Spanish Fabada with Chorizo and White Beans
This classic Spanish Fabada is a rich, warming stew from Asturias, made even more special with a deeply flavorful homemade Iberico pork bone broth.
Equipment
- 12cm/20 inch cast iron skillet
- Clay pot (Cazuela) (optional)
- Ceramic grater plate
- Wooden cutting board
- Chef knife
- Cooking Tongs
Ingredients
For the Iberico Pork Bone Broth
- 1.5 kg (3.3lb) Iberico pork bones with meat attached
- 1 onion halved
- 1 large carrot
- 1 leek trimmed
- 3 garlic cloves
- 2 bay leaves
- 8 –10 peppercorns
- Splash of white wine or 1 tbsp vinegar
- Water to cover
- Salt to taste
For the Fabada
- 500 g (18 oz) dried White beans Fabes de la Granja if possible, or cannellini/northern beans
- 300 g (10.5 oz) Spanish chorizo mild or spicy, sliced into thick coins
- 150 g (5.3 oz) pancetta or tocino cubed (we used Pancetta Ibérico)
- 1 onion finely chopped
- 4 garlic cloves minced
- 300 g (10.5 oz) canned diced tomatoes
- 1 tsp La Dalia Spanish Sweet smoked paprika pimentón dulce
- 1 tsp Garlic Powder
- ½ tsp Cayenne pepper
- 2 bay leaves
- 1 –1.2 L Iberico pork broth from above
- Extra Virgin Olive Oil
- Salt and pepper to taste
Instructions
Step 1 - Make the Iberico Broth (allow 5 hours minimum)
- Preheat the oven to 220°C (430°F).
- Spread the Iberico bones across a baking tray. Roast for 25–30 minutes, or until caramelized and brown.1.5 kg (3.3lb) Iberico pork bones with meat attached
- Transfer to a large pot, add the onion, carrot, leek, garlic, bay leaves, peppercorns, and a splash of wine or vinegar.1 onion, 1 large carrot, 1 leek, 3 garlic cloves, 2 bay leaves, 8 –10 peppercorns, Splash of white wine or 1 tbsp vinegar, Water to cover, Salt to taste
- Cover with water and bring to a gentle simmer.
- Cook 4–6 hours, skimming occasionally for a clear broth.
- Strain and set aside.
- Pick off any meat from the bones — you can add this to the Fabada later for extra richness.
Step - 2. Prepare the Beans
- Soak the beans overnight (or use quick-soak method: boil 2 minutes, rest 1 hour).500 g (18 oz) dried White beans
- Drain and rinse before cooking.
- Alternatively: use a jar of prepared (cooked) beans.
Step 3 - Build the Fabada
- In a heavy pot, heat some olive oil.Extra Virgin Olive Oil
- Add the pancetta and cook until lightly browned and the fat renders.150 g (5.3 oz) pancetta or tocino
- Add chorizo slices and sauté 2–3 minutes to release their oils.300 g (10.5 oz) Spanish chorizo
- Add chopped onion and sauté until soft and golden.1 onion
- Add garlic and paprika, and stir for 30 seconds until fragrant (don’t burn the paprika). Add the garlic powder and cayenne pepper if using.4 garlic cloves, 1 tsp La Dalia Spanish Sweet smoked paprika, 1 tsp Garlic Powder, ½ tsp Cayenne pepper
- Add the soaked beans, tomatoes, bay leaves, and just enough Iberico broth to cover.300 g (10.5 oz) canned diced tomatoes, 2 bay leaves, Salt and pepper to taste, 1 –1.2 L Iberico pork broth
- Bring to a gentle simmer (never a hard boil — it breaks the beans).
- Cook for 1.5–2 hours until beans are tender and broth is thickened. Add more broth if needed.
- Season only at the end — the chorizo and pancetta add saltiness.
Step 4 - Optional: Add Iberico Meat
- If you saved any tender meat from the bones, stir it in during the last 10-15 minutes of cooking.
Notes
Tips & Variations
- No Iberico bones? Use smoked pork bones or a ham hock — it still produces a beautiful, velvety broth. See notes below on how to max out flavor from any pork bones.
- Short on time? Use a store-bought low-sodium beef or Organic Low Sodium Chicken Broth instead.
- Traditional Asturian version also includes morcilla asturiana; add 1 sliced sausage if desired.
- Slow cooker option: Cook the Fabada ingredients on low for 8 hours (beans unsoaked).
- Freezer-friendly: Fabada freezes beautifully for up to 3 months.