Authentic Spanish Fabada Asturiana (Asturian White Bean and Sausage Stew)
Northern Spain’s iconic slow-simmered stew featuring buttery giant faba beans, smoked Spanish chorizo, blood sausage (morcilla), and cured pork belly in a rich saffron-infused broth.
History & Origins
The Soul of the Cantabrian Coast
Fabada Asturiana originated in the rugged mountains of the Principality of Asturias during the 19th century. Celebrated across Spain as one of the country’s most profound regional culinary traditions, authentic fabada relies on prized, velvety Faba Asturiana beans cooked slowly with the compango (charcuterie trio).
Ingredients
Faba Beans & Asturian Compango
- •1 lb Dried Asturian faba beans (or large lima/cannellini), soaked 12 hours
- •2 links Smoked Spanish chorizo sausages
- •2 links Asturian morcilla (smoked blood sausage)
- •8 oz Cured pork belly (panceta curada) or slab bacon
- •1 generous pinch Saffron threads steeped in 2 tbsp warm broth
Finishing, Garnishes & Chef’s Additions
- •1 tsp Pimentón de la Vera (smoked Spanish paprika)
- •1 loaf Crusty rustic Spanish country bread for dipping
Step-by-Step Instructions
PREPARATION & METHOD
Place soaked beans, panceta, chorizo, and morcilla into a wide heavy pot. Cover with 2 inches of cold water, bring to a rolling boil, and carefully skim all foam from the surface.
Add steeped saffron and pimentón. Reduce heat to an imperceptible bare simmer for 2.5 to 3 hours. Periodically add splashes of cold water (asustar las fabas) to prevent skins from bursting.
Swirl the pot to emulsify bean starches into a glossy sauce. Remove meats and slice into rounds. Ladle beans into warm bowls and top with sliced meats.
Beverage Pairing
Asturian Natural Hard Cider (Sidra Natural)
Poured from great height to aerate, crisp tart Asturian natural cider cuts through the dense pork fat and rich starch of the stew.
Culinary Science Insight
Thermal Shock ‘Asustar’ and Starch Emulsification
Adding cold water lowers the temperature just enough to stop boiling agitation, keeping fragile bean skins intact while allowing inner starches to soften into butter.