🫘 Fabada Asturiana
Fabada asturiana is a hearty stew of large white beans slowly simmered with chorizo, pork and onion, and coloured golden with saffron. The beans become creamy and soft while the sausage gives the broth a smoky, paprika-rich flavour. It is served hot in deep bowls as a filling main course.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 400 g dried large white beans, soaked overnight
- 150 g chorizo
- 200 g pork shoulder or pork belly
- 1 onion, halved
- A pinch of saffron
- Water to cover
- Salt
Method
- Put the soaked beans, onion, chorizo and pork in a large pot and cover with cold water by 2 cm.
- Bring slowly to a boil, skim the foam, then reduce the heat to the lowest simmer.
- Add the saffron and cook gently for 2½–3 hours, adding a splash of cold water when needed rather than stirring.
- Remove the meats, slice them and return to the pot; season with salt.
- Rest for 15 minutes before serving.
How to make it lighter
- Use pork shoulder instead of belly and skim the fat from the surface.
- Serve a smaller portion with a green salad — it is very filling.
- Use less chorizo and add more beans to the bowl.
History
Fabada comes from Asturias in northern Spain, where it is made with the local faba bean. It developed as a rural winter dish and is now considered the region's best-known recipe.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →