Fabada Asturiana
This hearty Spanish bean stew features large white beans simmered with various cured meats like chorizo, morcilla, and panceta. It's a comforting and flavorful dish, perfect for cooler weather. The long cooking time allows the flavors to meld beautifully.
An original recipe by Forkin
- Total time
- 15 hr
- Serves
- 6
- Difficulty
- Medium
Mise en place
Ingredients
- 500 glarge white bean, soaked overnight
- 200 gchorizo, whole, asturian style if possible
- 200 gmorcilla asturiana, whole
- 200 gpanceta, whole
- 1 pcsserrano ham bone(optional)
- 0.5 tspsaffron threads
- 1 tspsalt
- 3 lwater
Equipment
large pot · cutting board · knife
The method
Step by step
- 1
Soak the large white beans in cold water for at least 12 hours, or overnight. Ensure they are fully submerged.
About 12 hr
Cook’s note: Soaking helps the beans cook more evenly and reduces cooking time.
- 2
Drain the soaked beans and rinse them thoroughly under cold water.
About 2 min
- 3
Place the rinsed beans in a large heavy-bottomed pot or Dutch oven.
About 1 min
- 4
Add the chorizo, morcilla asturiana, panceta, and serrano ham bone (if using) to the pot with the beans.
About 1 min
- 5
Pour enough water into the pot to cover all ingredients by at least 5 cm.
About 1 min
- 6
Bring the mixture to a boil over high heat, then immediately reduce the heat to low and skim off any foam that rises to the surface.
About 10 min
Cook’s note: Skimming helps keep the broth clear.
- 7
Add the saffron threads and salt to the pot.
About 1 min
- 8
Cover the pot and simmer gently for 2 to 3 hours, or until the beans are very tender. Check occasionally and add more hot water if the liquid level drops too much.
About 2 hr 30 min
Cook’s note: Do not stir too vigorously, as this can break up the beans.
- 9
Once the beans are tender, carefully remove the meats and ham bone from the pot.
About 2 min
- 10
Discard the ham bone. Slice the chorizo, morcilla, and panceta into thick rounds or chunks.
About 5 min
Cook’s note: Allow the meats to cool slightly for easier slicing.
- 11
Return the sliced meats to the pot with the beans and simmer for another 10-15 minutes to allow the flavors to meld.
About 15 min
- 12
Taste and adjust seasoning if necessary. The stew should be rich and slightly thick.
About 1 min
- 13
Serve hot, ideally in deep bowls.
Keep it good
Store leftover fabada in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed.