Fabada asturiana
Fabada asturiana, from above
Non vegAsturias

Fabada asturiana

Big white beans slow cooked with chorizo and pork. A stew for cold, wet days.

180 minTime
29 gProtein each
mildSpice
12hPlan ahead. Soak for 12 hours first; the 180 minutes come after.
The beans of Asturias2 chapters · 1 min read

Make it your way

Grandma's wayFabes with chorizo, morcilla and panceta, simmered slowly.
The original
527kcalsame
29 gproteinsame
13 gfibresame
180minutessame

Fabada asturiana.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Cannellini beans2½ cups large white beans, soaked
Chorizo2 links
Bacon (streaky rashers, streaky bacon)150 g panceta, in one piece
Saffrona pinch
Onion1, halved
Garlic2 cloves
Kashmiri chilli powder1 tsp, for pimentón
Olive oil1 tbsp
Water2 litres, cold
Saltto taste

Method

4 steps
  1. 1Put the soaked beans in a pot with the chorizo, panceta, onion, garlic and oil. Cover with cold water by two fingers.
  2. 2Bring slowly to a boil, skim, then simmer as gently as possible.
  3. 3Add saffron and paprika. During cooking, add small splashes of cold water a few times rather than stirring.
  4. 4When creamy, salt carefully. Rest 30 minutes, slice the meats and return them.
Serve it like this

Serve in deep bowls with sliced chorizo and panceta on top, and crusty bread alongside.

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Make it a meal

What goes with Fabada asturiana: a bread or rice, a side, something to drink and something sweet.

Bread or rice Baguette150 min
Bread or rice Methi thepla40 min
On the side Ajo blanco15 min
On the side Escalivada60 min
To drink Virgin sangria15 min
Something sweet Tarta de Santiago55 min
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