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

1. 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.