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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.
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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
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 bowl of Fabada Asturiana is served from a large metal cauldron.

Video

Notes

We used canned beans, but if you use dried beans leave at least 8 hours to soak them and cook them before adding them to the stew.
Keyword Asturias, Easy Dinner ideas, easy stew, fabada asturiana, main course, Spanish tapas, Stew, tapas, Winter recipe