A rich, slow-cooked stew of large white beans, chorizo, morcilla and smoked pork from the Asturias region of northern Spain.
Fabada asturiana comes from Asturias in northern Spain, a hearty, meaty bean stew built around fabes, a specific large, flat white bean, simmered for hours with chorizo, morcilla (blood sausage) and smoked pork until everything melds into a deeply savory whole. The beans are cooked gently rather than at a rolling boil, which keeps their delicate skins intact even after a long simmer, while the various cured and smoked meats slowly release their fat and flavor directly into the broth. Traditionally eaten as a full meal on its own in the colder months, fabada is rich enough that it needs little more than bread alongside, the broth thickened naturally by the starch released from the beans over hours of slow cooking.
Serves 6
Soak the dried beans in plenty of cold water overnight, then drain.
Place beans, chorizo, morcilla, smoked pork, whole onion, saffron, bay leaves, olive oil and water in a large heavy pot.
Bring to a very gentle simmer (never a hard boil), skimming any foam that rises to the top.
Cover partially and simmer very gently for 2 to 2.5 hours, adding a splash of cold water occasionally ('asustar las fabes,' or 'scaring the beans') to keep the simmer gentle and the beans intact.
Never let the pot boil hard — a rolling boil breaks the bean skins and turns the stew mushy instead of silky.
Once the beans are tender and creamy, remove the meats, slice them, and season the broth with salt to taste.
Return the sliced meats to the pot or arrange alongside, and serve hot in shallow bowls with bread.
Keep the simmer very gentle throughout the entire cooking time — a hard boil is the single most common mistake and ruins the beans' texture.
Add small splashes of cold water occasionally during cooking, a traditional technique that keeps the beans intact by interrupting a too-vigorous simmer.
Use good quality Spanish chorizo and morcilla if possible; their specific smokiness and spice define the stew's final flavor.
A lighter version uses fewer meats or swaps in a leaner cut of pork.
Some cooks add a pinch of pimenton (smoked paprika) for extra depth.
Vegetarian versions exist but are considered a significant departure from the traditional dish, which is defined by its meats.
Refrigerate up to 4 days in a sealed container; fabada often tastes even better the next day, and it freezes well for up to 3 months.
Fabada asturiana is the signature dish of Asturias in northern Spain, its specific fabes bean protected by a regional designation, and the dish has long been considered a filling, warming meal suited to the region's cooler, wetter climate.
Yes, large lima beans or cannellini beans are commonly used substitutes outside Spain, though the texture differs slightly.
A good quality black pudding or additional chorizo can substitute, though the flavor profile will shift.
The stew was likely cooked at too high a heat — keep it at the gentlest simmer possible throughout the entire cooking time.
Per serving (450g / 15.9 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
