Asturian Fabada
Asturian Fabada
A traditional Spanish white bean stew from Asturias, rich with compango (chorizo, morcilla, and pork), slow-simmered to creamy perfection.
Servings: 2 | Prep: 10 min (plus overnight soak) | Cook: 150 min | Calories: 650 per serving
Ingredients
Stew
- 250g dried white beans (cannellini, butter beans, or fabes asturianas if you can find them)
- 300g compango (chorizo, morcilla/blood sausage, pork shoulder - typically comes as a set)
- 1 medium onion, peeled and halved
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tsp smoked paprika (pimentón)
- 1.2 liters water or light chicken stock
- 2 tbsp olive oil
- Salt and pepper to taste
- Pinch of saffron threads (optional, traditional)
To Serve
- Crusty bread
- Extra virgin olive oil for drizzling
- Flat-leaf parsley, chopped
Instructions
Soak beans: The night before (or at least 8 hours ahead), rinse the dried beans and place in a large bowl. Cover with plenty of cold water (at least 5cm above the beans). Leave at room temperature to soak overnight. Drain before using.
Prepare the compango: If the meats are in large pieces, cut the chorizo into 3-4cm chunks, the morcilla into thick slices, and leave the pork shoulder in a large piece (or halve if very large).
Start the stew: In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add the onion halves cut-side down and the smashed garlic. Cook for 2-3 minutes until lightly golden.
Add everything: Add the drained soaked beans, all the compango meats, bay leaves, smoked paprika, and saffron if using. Pour in the water or stock - it should just cover everything. If needed, add a bit more water.
Simmer gently: Bring to a very gentle simmer over medium-low heat. You want small bubbles breaking the surface, not a rolling boil (which can split the beans). Partially cover the pot.
Cook low and slow: Simmer for 2-2.5 hours, stirring occasionally and very gently to avoid breaking the beans. The liquid will reduce and thicken, and the beans will become creamy. If it gets too thick, add a splash of hot water. The beans should be completely tender and starting to fall apart slightly.
Check seasoning: After about 90 minutes, taste the broth. The meats will have released their fat and flavor. Add salt and pepper as needed (the chorizo and morcilla are already quite salty, so taste first).
Rest briefly: Once the beans are tender and creamy and the stew has a thick, soupy consistency, remove from heat. Let it rest for 5-10 minutes - this helps the flavors meld and the stew thicken slightly.
Serve: Remove the onion halves and bay leaves. Ladle the fabada into wide, shallow bowls, making sure each serving gets some of each meat. Garnish with parsley, drizzle with olive oil, and serve with crusty bread for soaking up the rich broth.
Notes
- Soaking beans: Don’t skip this step! Dried beans need to soak overnight for proper texture and even cooking. Quick soak method: boil beans for 2 minutes, remove from heat, cover and let sit 1 hour, then drain.
- Authentic beans: Traditional fabada uses fabes de la granja (large Spanish white beans). Cannellini or butter beans work well as substitutes.
- Compango: This is the traditional Asturian meat mix. If you can’t find it, use Spanish chorizo, morcilla (blood sausage), and pork belly or shoulder.
- Low and slow: The key is gentle simmering. High heat will split the beans and make them mushy. Dried beans take longer than canned but have much better texture.
- Testing doneness: Beans should be completely tender and creamy inside. If still firm after 2 hours, continue simmering - cooking time varies by bean age.
- Make ahead: This is even better the next day! The flavors deepen overnight. Reheat gently.
- Freezing: Freezes well for up to 3 months. Thaw in the fridge and reheat gently on the stovetop.
- Serving size: This is a very hearty dish - small portions are traditional, but it’s so good you’ll want seconds!
Equipment Used
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Ladle
Nutrition (per serving)
| Nutrient | Amount |
|---|---|
| Protein | 42g |
| Carbs | 48g |
| Fat | 32g |
| Fiber | 14g |