Fabada Asturiana is the heart of Northern Spain's comfort cooking, a rich, slow-cooked white bean stew filled with tender pork and smoky chorizo. It's simple to prepare and absolutely perfect for a cold day.
What Makes this Traditional Fabada Asturiana Special
What I love most about Fabada Asturiana is how something so simple can turn into such a deeply flavorful and comforting meal. With just a few ingredients, white beans, pork belly, chorizo, and morcilla, this bean stew becomes rich and satisfying, especially when cooked low and slow. It's easy to prepare, it just takes time: soak, simmer, and let the flavors do their thing. Much like my Spanish Chickpea and Spinach Stew or Spanish Lentil Soup, it's one of those traditional Spanish dishes that shows how humble ingredients can create something full of depth and warmth. I always follow the classic Asturian fabada recipe, soaking the white beans overnight and simmering them gently the next day, adding cold water twice while cooking to keep them creamy but whole.
I wait to add the morcilla toward the end so it stays intact, and once the meats are sliced, it's ready to serve. This isn't just any white bean stew; it's a warm, cozy meal that's even better the next day as the flavors deepen. It's a traditional Fabada Asturiana, a taste of Spain at home, known for its authenticity and heart. Like Spanish Tortilla or Gambas al Ajillo, it has that same comforting Spanish feel that makes homemade food so special, hearty, simple, and full of character.
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.
- Beans & Aromatics: I always start with dried white beans, soaked overnight for the best texture. A halved onion and a few whole garlic cloves go in next; they gently melt into the broth, adding subtle sweetness and depth.
- Pork Belly, Chorizo, and Morcilla: The pork belly gives the fabada its richness, becoming tender as it simmers. Spanish chorizo adds that signature smoky flavor and color, while morcilla (blood pudding) goes in near the end to deepen the taste without breaking apart.
- Olive Oil & Spices: A drizzle of extra virgin olive oil helps carry the flavors, while a pinch of saffron and a touch of sweet paprika bring warmth, color, and that distinct Asturian aroma I love.
- Water & Salt: I keep the beans fully submerged throughout cooking, adding cold water when needed; it's the trick that keeps them creamy but whole. I season lightly at first and adjust near the end.
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:
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.
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 2-2.5 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 black pudding and cook for 30 minutes. Slice the chorizo, black pudding, 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.
My Tips for Recipe Success
Use a Wide Pot, Not a Tall One: I prefer a wide pot so the beans cook evenly and stay fully submerged; it makes all the difference in their texture.
Don't Stir Too Much: I avoid stirring too often since it can break the beans. Instead, I just give the pot a gentle shake now and then to keep everything moving.
Taste Near the End: The meats naturally add salt, so I always wait until the last 20 minutes to taste and adjust the seasoning. It keeps the flavor perfectly balanced.
Commonly Asked Questions
Cassoulet is a French bean stew featuring meats like pork sausages and duck, while Fabada is a Spanish bean stew known for its use of chorizo, morcilla (blood sausage), and a touch of saffron.
Storage
When I save some for the next day, I always keep the beans and broth together; it keeps them moist, rich, and just as delicious when reheated.
What to Serve with Fabada Asturiana
This fabada asturiana is super hearty and satisfying, but I love pairing it with some crusty ciabatta or garlic bread to soak up all that delicious broth. For sides, you can't go wrong with a simple tomato salad, pasta salad, potato salad, or even a tuna salad.
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Recipe
Fabada Asturiana (Spanish White Bean Stew)
Ingredients
- 400 g white beans - Fabes, cannellini, or Great Northern beans
- 1 onion
- 3 cloves garlic
- 250 g pork belly
- 100 g chorizo
- 100 g morcilla sausage or blood sausage
- 2 tablespoon extra virgin olive oil
- ½ teaspoon saffron threads
- 1 tablespoon paprika
- 1½ teaspoon salt
- 2-3 l water
Instructions
- Soak the white beans overnight in plenty of water.
- Drain and rinse the beans, then place them in a large pot. Pour in enough cold water to fully submerge the beans. Add the halved onion, garlic cloves, pork belly, and chorizo to the pot.
- Bring the pot to a boil over medium-high heat. Cook for 30 minutes, skimming off any foam and removing excess fat. After 30 minutes, reduce the heat to a gentle simmer and pour in enough cold water to fully cover the beans.
- Add in the extra virgin olive oil, saffron, paprika, and salt. Cover and simmer gently for 2 to 2½ hours, or until the beans are tender.
- Gently shake the pot from time to time instead of stirring to keep the beans intact. Add a splash of cold water twice more during cooking, making sure the beans stay fully submerged at all times, this helps "frighten"(see the notes) the beans and keep their skins tender.
- Add the morcilla and cook for another 30 minutes.
- Slice the chorizo, morcilla, and pork belly in the pot and cook for a few minutes more to blend the flavors.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
I've always wanted to try Fabada Asturiana. The beans and sausage combo sounds absolutely delicious!