This Fabada Asturiana recipe is a slow-cooked Spanish white bean stew from Asturias, made with pork belly, chorizo, and morcilla. The beans soak overnight, then simmer gently while the meats build a rich broth with saffron and smoked paprika.

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Fabada Asturiana Spanish white bean stew in a white bowl with chorizo, morcilla, and a piece of pork belly in a rich broth

What Makes this Traditional Fabada Asturiana Special

Traditional Asturian method: Dried beans simmer slowly with the meats, onion, garlic, saffron, and smoked paprika.
Tender beans that stay whole: Cold-water additions and gentle shaking help protect the softened beans.
Deep flavour from the compango: Fresh pork belly, cured chorizo, and morcilla season the broth as they cook.
Suitable for making ahead: The finished stew keeps for two to three days in the refrigerator.

I have travelled to Asturias many times, where my friends' parents taught me to make fabada in the traditional way. Their method began with soaked beans and kept the meats whole during the long simmer. That respect for slow cooking also shapes my Spanish lentil stew, although fabada has its own distinctive character. I still follow their technique, including adding cold water and waiting before adding the morcilla. It is the version I return to whenever I want the deep flavours I remember from Asturias.

The chorizo and smoked paprika give the broth warmth, while the morcilla adds a deeper savoury flavour. The beans become tender and creamy inside, but gentle handling helps their skins remain intact. Unlike my Spanish white bean soup with clams, this fabada gains its richness from pork and cured sausages. I shake the pot instead of stirring because a spoon can break the softened beans. Adding the morcilla last keeps it intact while its flavour settles into the finished stew.

Close-up of Fabada Asturiana Spanish white bean stew with chorizo, morcilla, and pork in a rich broth

Key Ingredients for Fabada Asturiana

You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.

White beans: I start with dried fabes when available because they become creamy while holding their shape. Cannellini or Great Northern beans are practical alternatives.
Pork belly, chorizo, and morcilla: For me, this combination gives the broth its characteristic savoury depth. I use fresh pork belly, Spanish cured chorizo, and Asturian morcilla.
Onion and garlic: I add one medium onion in quarters and keep the garlic whole. They flavour my broth without changing the stew's texture.
Saffron and smoked paprika: I use both to bring warm colour and a gently smoky flavour to the finished fabada.

How to Make Fabada Asturiana

You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:

soaking the beans, adding onion, garlic, pork belly and chorizo, then skimming the pot.

1. Soak white beans in plenty of water overnight, then drain and rinse well.

2. Place the soaked white beans in a large pot, cover with cold water, and add diced onion.

3. Toss the garlic, pork belly, and chorizo into the pot. Bring the mixture to a boil over medium-high heat.

4. Simmer for 30 minutes, skim off any impurities, and deglaze for a few minutes.

gently simmering the beans, adding the morcilla, and serving the stew with the meats.

5. Cook on medium-high heat for 30 minutes, then simmer and add cold water, extra virgin olive oil, saffron, paprika, and salt. Cover and cook for 2 hours until tender.

6. Occasionally, shift the beans around. Introduce cold water twice to "startle" them (interrupt the boiling to ensure perfect cooking).

7. Add the morcilla (Spanish black pudding) and cook for 30 minutes. Slice the chorizo, morcilla, and pork belly, then cook briefly to blend the flavors.

8. Once everything is thoroughly cooked and the flavors have blended, your fabada asturiana is ready to be served.

Spoon lifting white beans from Fabada Asturiana stew with chorizo, morcilla, and pork in a rich broth

Helpful Swaps

White beans: If Asturian fabes are unavailable, use dried cannellini or Great Northern beans.

My Tips for Fabada Asturiana

Use a wide pot: It gives the beans and meats enough room to cook in an even layer.
Control the simmer: Once the initial boil is complete, keep the heat gentle to help the beans remain intact.
Check the seasoning late: Taste before adding extra salt because the cured sausages also season the broth.

Storage

I keep leftover fabada, including the beans and broth, in an airtight container in the refrigerator for two to three days. For longer storage, I freeze it for no more than one month.