How to Prepare a Fabada Asturiana – Spanish White Bean Stew

Whether you are a home cooking enthusiast, a fan of Spanish flavours or just curious to explore international dishes, this guide will help you on How to prepare an authentic Fabada Asturiana – Spanish White Bean Stew in your own kitchen.

In the Asturian region of Spain, there is a culinary dish that has been warming hearts and stomachs for centuries, “Fabada Asturiana”. This traditional Spanish white bean stew shows that with simple ingredients you can create something truly special.

INDEX

Understanding Fabada Asturiana

Fabada Asturiana is a rich stew usually prepared in the winter, known for its combination of creamy white beans and a variety of meats such as: chorizo, blood sausage “morcilla” and pork belly.

Key Ingredients:

White Beans: The foundation of the dish. Fabada is traditionally made with “Fabes de La Granja” beans, but any large white beans can be substituted.

Meats: Chorizo, morcilla (blood sausage), and pork belly are the keys giving the stew its characteristic depth.

Saffron and Paprika: These spices add color and a distinctive taste.

Stock and Water: A combination of both gives the stew its base, making it rich and flavourful.

Quantities

To prepare Fabada Asturiana for 6 people, you’ll need the following ingredients measured accurately for the best results:

White Beans: 500 grams (preferably Fabes de la Granja or any large white beans available)
Chorizo: 200 grams, sliced into thick pieces
Morcilla (Blood Sausage): 200 grams, sliced into thick pieces
Pork Belly: 300 grams, cut into 2-3 cm pieces
Saffron: A pinch (around 0.1 grams)
Paprika: 2 tablespoons (about 10 grams)
Chicken or Beef Stock: 1 liter
Water: 1.5 liters (or enough to cover the beans and meats in your pot)

Step-by-Step Guide to Making Fabada Asturiana

1. Preparation of Ingredients

Begin by soaking the white beans overnight. This will soften them and speed up the cooking process.

2. Meats and Beans Together

In a large pot, combine the soaked beans, chorizo, morcilla, and pork belly. Add enough water to cover the ingredients by a couple of inches. This helps in evenly cooking the meats and beans, infusing the water with a rich flavour that becomes the stew’s base.

3. Cooking over Low Heat

Bring the pot to a boil and then reduce to a slow simmer. Add a pinch of saffron and a teaspoon of paprika to impart the iconic color and taste. Remember, the key to a fabulous Fabada is a low and slow cooking process, allowing all the flavours to meld together beautifully.

4. Additional Flavouring

Halfway through cooking, taste the broth and adjust the seasoning with salt and additional paprika if needed. Some cooks also add a piece of onion, garlic, or saffron for an extra layer of flavory.

5. The Final Touches

Once the beans are tender and the meat is fall-apart soft, your Fabada is nearly ready. Remove it from the heat, and allow it to rest for at least 10 minutes. This helps thicken the stew slightly and meld the flavours even more.

Serving Suggestions

Fabada Asturiana is usually eaten as a single dish, as it is very hearty and fills the stomach quite a lot. It can be accompanied by a garnish of crusty bread or normal bread to wash down the tasty stew, as well as you can also make a small sandwich with the chorizo, blood sausage or pork belly.

Tips for a Perfect Fabada Asturiana

Quality Ingredients: Opt for high-quality meats and beans, as they are the core of your dish.

Patience is Key: Remember, the longer you allow the stew to simmer, the better the flavours will be.

Resting Time: Always rest your Fabada before serving, as this enhances its taste and consistency.