Spanish Fabada Asturiana

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Spanish Fabada Asturiana is a slow-simmered white bean stew featuring chorizo, morcilla, and pork shoulder. The beans soak overnight then simmer gently for 2-3 hours until creamy yet intact, resulting in a rich, smoky broth without splitting the beans or toughening the meat.

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Prep Time 8

Cook Time 2 30

Total Time 10 30

Servings: 8 servings

Course: Main Dish

Cuisine: Spanish

Ingredients Equipment Method Notes

Ingredients

1 lb fabes (Asturian white beans) soaked overnight
8 oz chorizo sausage sliced
8 oz morcilla (Spanish blood sausage) sliced
12 oz pork shoulder cut into 1-inch cubes
1 medium yellow onion diced
4 cloves garlic minced
2 bay leaves
2 tablespoon smoked paprika
2 tablespoon olive oil
to taste salt
8 cups water to cover beans

Equipment

Large bowl For soaking beans overnight
Large Dutch oven For sautéing and simmering the stew

Method

Place 1 lb dried fabes in a large bowl, cover with cold water by 3 inches and soak 8-12 hours at room temperature.
1 lb fabes (Asturian white beans)
Heat 2 tablespoon olive oil in a large Dutch oven over medium heat, add diced onion and minced garlic, cook for 5 minutes until translucent.
1 medium yellow onion, 4 cloves garlic, 2 tbsp olive oil
Drain soaked beans and add to the pot along with sliced chorizo, sliced morcilla, cubed pork shoulder, and 2 bay leaves. Cover with 8 cups water.
1 lb fabes (Asturian white beans), 8 oz chorizo sausage, 8 oz morcilla (Spanish blood sausage), 12 oz pork shoulder, 2 bay leaves, 8 cups water
Bring to a bare simmer at about 180°F. Reduce heat to low and cook uncovered for 2-3 hours. Skim foam after 30 minutes and stir gently every 45 minutes.
Add 2 tablespoon smoked paprika halfway through cooking and salt to taste during the final 30 minutes. Remove from heat and let rest for 15-20 minutes before serving.
2 tbsp smoked paprika, to taste salt

Notes

Simmer gently at 180°F and never boil to keep beans intact and meat tender.
Skim foam after 30 minutes to prevent greasy, cloudy broth.
Resting the stew off heat for 15-20 minutes lets flavors deepen and the stew thicken.

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