Fabada Recipe – Spanish Special
Fabada Asturiana is a traditional Asturian bean stew from northern Spain, known for its depth of flavor and rustic charm. Made with creamy white beans, smoky chorizo, morcilla sausage, and cured pork, it’s a celebration of hearty ingredients cooked slowly to perfection. This dish is the definition of Spanish comfort food, offering warmth, richness, and a taste of heritage in every spoonful of slow-simmered meats and beans.
- Prep Time15 min
- Cook Time3 hr
- Perform Time8 hr 20 min
- Total Time11 hr 35 min
Fabada Ingredients :
- 1 pound dried Asturian fabada beans or dried lima beans
- ¼ pound salt pork
- 10 cups water
- ½ teaspoon crushed saffron threads
- 8 ounces serrano ham, diced into 1/4-inch pieces
- 8 ounces Spanish chorizo sausage, casing removed, sliced 1/2-inch thick
- 8 ounces morcilla sausage or blood sausage, sliced 1/2-inch thick
- 1 bay leaf
How To Make Fabada Recipe :
Cover the beans generously with hot water and let them soak overnight.
Fill a Dutch oven halfway with water and bring it to a boil over high heat. Add the salt pork and boil for 5 minutes, then remove the pork and discard the water.
Drain the soaked beans and place them back into the Dutch oven. Pour in 10 cups of fresh water and bring it to a boil over high heat. Boil for 15 minutes, skimming off any foam that forms on the surface. Stir in the saffron, salt pork, and diced ham; simmer for 5 minutes. Add the chorizo and morcilla sausages, and simmer for an additional 5 minutes, skimming any foam that rises to the top.
Reduce the heat to low, add the bay leaf, cover the Dutch oven, and simmer gently until the beans are tender, which typically takes 2 to 3 hours. Add more water if needed to ensure the beans remain moist.
Remove the Dutch oven from the heat and let the beans stand for 20 minutes before serving.
Recipe Notes
Soak Beans Overnight: Essential for tender, creamy results.
Simmer Gently: Keep the stew at a low simmer to avoid breaking the beans.
Add Paprika or Saffron: Enhances the flavor and deepens the color.
Serve with Crusty Bread: Perfect for soaking up the rich broth.
Rest Before Serving: Letting the stew sit improves flavor and texture.
