Comforting Fabada Asturiana Recipe

The winter months are perfect for trying those elaborate recipes that fill your stomach and warm your heart.

Stews and soups are the real stars of the kitchen for the next 3 months and this Spanish main dish is an absolute delicacy.

In this article, we will tell you how to make the fabada asturiana recipe which is a twist on the typical Spanish pork stew recipes that you are used to seeing everywhere. Which is a heartwarming Spanish soup recipe we want to share.

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From how you can make it yourself step by step, to some information about its history, and other tips so that you can customize it or adapt it to your tastes, everything will be right here in this article.

Background of the Dish

Asturias is the part of Spain known, among other things, for its famous beans.

Thanks to the popularity of this type of food, several recipes began to include them, especially stews or soups.

The fabada asturiana recipe was created in that region during the 16th century but quickly spread to other parts of Spain and the world in general. 

It was a success from the beginning since it was easy to cook, and it filled people up a lot.

In addition, it is the perfect recipe for winter, since it has all the nutrients you need during this time of the year. 

Like other stews, over time it changed its ingredients, but it continues to be one of the most loved recipes in the region.

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Things You’ll Need for Fabada Asturiana Recipe

To make this fabada asturiana recipe you just need beans from Asturia (or any type you can find), chorizo, black pudding (morcilla), and other ingredients that you can easily replace.

Ingredients

• 500g Beans (better if it is faba asturiana or faba de granja)
• 2 Chorizos
• 2 black pudding
• 1 Ham Bone
• 1 Piece of Bacon
• 1 onion
• 2 Garlic Cloves
• 1 Bay Leaf
• 3-4 Saffron Threads (or a pinch if it is powdered)
• Salt (to taste)

How to Make Fabada Asturiana Recipe – Step by Step Guide

1. To make this bean stew recipe you have to put the beans soak. You have to soak them for at least 12 hours, so it is good to put them the night before, although you can buy canned ones that are already ready, and use those to save time.

2. Peel the garlic and onion and put them in a large saucepan. Throw them whole because at the end of the recipe you have to remove them. He also adds the bay leaf.

3. For the next step, drain the beans, add them to the saucepan with the onion and garlic and cover with water two fingers above the beans.

4. Then add the chorizos, the black pudding (you can put some toothpicks at the ends to prevent it from breaking), the ham bone, and the piece of bacon. You could add more chorizos, but remember that this isn’t just a chorizo stew, the fabas are the stars.

5. After that, add the saffron threads. With the help of a skimmer, you remove all the foam that appears on top of the fabada asturiana.

6. Put them to cook to the maximum fire until they begin to boil. When that happens, turn the heat down to low heat for 3 hours.

7. Then check if it needs more salt (Generally it doesn’t need it thanks to the fact that the fat in the meat and the ham bone provide the salt it needs). Remove the onion and garlic from the pork stew pot. You can eat them with a piece of bread or serve them with the bean chorizo stew if you like it that way.

8. Serve the bean and Spanish chorizo stew hot.

Substitution of Ingredients

The fabada ingredients that cannot be missing are the fabas, the chorizo, and the black pudding.

The ham bone and the bacon are also important, but if you remove them you will still have an Asturian fabada.

Like other Spanish bean recipes, you can play around with the beans you want to use depending on what you like or what you have available. 

The classics are faba asturiana or faba de Granja, but you can use white or black beans too.

You can use another pork stew meat, such as the cut called pork shoulder. This is good to replace the pancetta and ham bone, but you may need to add more salt to the stew at the end.

If you are still not convinced by this recipe, even with the changes you can make, then feel free to try other Spanish stews recipes. 

A very famous one is the Spanish oxtail stew, and another is the typical Spanish chicken stew, both are delicious and easy to make.

Tips on Serving Fabada Asturiana Recipe

Once you finish making this Asturian fabada recipe you can serve it immediately.

That is its great advantage, nothing extra is needed, just have some deep dishes prepared and a glass of water or wine to drink.

You can serve it for lunch or breakfast, and it is the perfect main dish. If you serve it on a large plate, then it will be enough to eat just that (you don’t need a starter or dessert).

Now if you serve it in smaller portions (it can make up to 8 or 10 small bowls), then it can be a starter or be accompanied by other dishes. 

Do not forget that it is an Asturian fabada, it is filling and you will not need anything else.

Want to try other delicious stews from Spain? Make sure you try the Pisto Manchego, the Aromatic Spanish Chickpea Stew, and of course, the Spanish Seafood Stew and the Spanish chorizo stew.

How to Store Fabada Asturiana Recipe

Unlike other pork stew recipes, it is only recommended to store this dish in the refrigerator and not freeze it. 

This is because this Spanish pork stew has a lot of ingredients with a high-fat index, and if you freeze it then by the time you want to eat it it will already taste very fatty.

In any case, if you make this fabada recipe, then you can store it in the fridge without problems. There it can last between 3 and 4 days if you keep it well covered.

Recipe Card: Fabada Asturiana Recipe

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