Fabada Asturiana (Spanish White Bean Stew)
Fabada Asturiana is a slow-cooked Spanish white bean stew made with fresh pork belly, cured chorizo, and Asturian morcilla. The beans simmer gently with saffron and smoked paprika until tender, while the meats enrich the broth.
Ingredients
- 400 g dried white beans such as fabes, cannellini beans, or great northern beans
- 1 medium onion quartered
- 3 cloves garlic whole
- 250 g fresh pork belly
- 100 g Spanish cured chorizo
- 100 g Asturian morcilla (blood sausage)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon saffron threads
- 1 tablespoon smoked paprika
- 1½ teaspoon salt
- 3 l water
Instructions
- Place 400 g dried white beans in a large bowl, cover with plenty of water, and soak for 8 hours or overnight.
- Drain and rinse the beans. Transfer them to a wide pot and add the 1 medium onion quartered, 3 cloves garlic , 250 g fresh pork belly, and 100 g Spanish cured chorizo . Add 3 l water cold water to submerge everything fully.
- Bring the pot to a boil over medium-high heat. Boil for 30 minutes, skimming away the foam and excess fat that rise to the surface.
- Reduce the heat to a gentle simmer. Add 2 tablespoons extra-virgin olive oil, ½ tsp saffron threads, 1 tablespoon smoked paprika, and 1½ teaspoon salt. Cover and simmer for 2 hours.
- Gently shake the pot occasionally instead of stirring. During the 2-hour simmer, add two splashes of ¼ l water at separate intervals and keep the beans submerged.
- Add 100 g Asturian morcilla (blood sausage) and simmer for 30 minutes more, or until the beans are tender. Cut the pork belly, chorizo, and morcilla into serving pieces with kitchen scissors directly in the pot. Alternatively, transfer the meats to a cutting board, slice them, and return them to the fabada before serving.
Notes
Choose the beans carefully: Traditional fabes work well, but cannellini or Great Northern beans are suitable alternatives. Dried beans vary, so check their tenderness near the end.
Protect the bean skins: Shake the pot gently rather than stirring with a spoon, which can break the softened beans.
Add the cold water gradually: Two separate splashes briefly interrupt the simmer and help the beans cook evenly while remaining intact.
Add the morcilla last: Cooking the Asturian morcilla only during the final 30 minutes helps prevent it from breaking apart in the stew.
Nutrition
Calories: 590kcal | Carbohydrates: 43g | Protein: 25g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 52mg | Sodium: 730mg | Potassium: 1375mg | Fiber: 11g | Sugar: 2g | Vitamin A: 651IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 8mg
