Fabada Asturiana (Spanish White Bean Stew)
Fabada Asturiana is a traditional Spanish stew made with creamy white beans, pork belly, chorizo, and blood pudding. This hearty dish is slow-cooked to develop rich, deep flavors that are perfect for cozy meals.
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
Soak the Beans Overnight: I always soak the beans the night before; it's the best way to get that perfect, creamy texture in every bite.
Frighten the Beans Twice: I like to add a splash of cold water during cooking, twice, because it helps the beans cook evenly and stay whole.
“Frighten the beans” is a traditional Spanish technique (used in dishes like Fabada Asturiana) where a splash of cold water is added during cooking to briefly stop the boil, helping prevent the skins from breaking and keeping the beans tender and creamy.
Leave the Garlic and Onion Whole: I drop them in uncut so they can flavor the stew gently without overpowering it.
Slice the Meats at the End: I wait until the end to cut the pork belly, chorizo, and black pudding so they stay juicy and flavorful.
Simmer Slowly and Gently: I never rush this part; low and slow is what makes the beans tender and the broth rich and full of flavor.
Nutrition
Calories: 420kcal | Carbohydrates: 17g | Protein: 13g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 52mg | Sodium: 617mg | Potassium: 439mg | Fiber: 4g | Sugar: 1g | Vitamin A: 723IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 3mg