Fabada Asturiana

Fabada Asturiana

Asturias' signature bean stew, slow-simmered with smoked sausages, pork and saffron-tinged paprika until the broth turns rich, creamy and deeply savoury. Serve in shallow bowls with crusty bread and a glass of cider.

Prep

30 min

Cook

180 min

Total

210 min

Serves

4-6

Difficulty

Medium

Recipe ingredients

• •500 g (1.1 lb) fabes beans (dry), large white Asturian beans; cannellini or lingot are the closest substitutes if unavailable
• •1 l (4 cups) cold water, for soaking
• •1 whole bay leaf
• •1 medium white onion, peeled, left whole
• •200 g (7 oz) chorizo, Spanish chorizo, cured; sliced into thick rounds
• •150 g (5 oz) morcilla (Spanish blood sausage), Asturian morcilla if possible; substitute another rice/ onion morcilla
• •200 g (7 oz) pork shoulder (lacón or brisket), salt-cured pork shoulder preferred; fresh pork shoulder works too
• •100 g (3½ oz) pork belly or tocino, optional, for extra richness
• •1 tsp sweet Spanish paprika (pimentón dulce), do not substitute smoked paprika unless you want a sharper notes
• •0.5 tsp (½ tsp) saffron threads, bloomed in 2 tbsp hot water
• •2 tbsp olive oil
• •1 tsp coarse salt, adjust after tasting; cured meats are salty
• •1.5 l (6 cups) cold water, for cooking, plus more as needed

Steps

1. 1 Pick over the beans, discarding any shrivelled ones or grit. Rinse and place in a large bowl. Cover with 1 L cold water and soak overnight (10-12 hours). Drain.
2. 2 Place the soaked beans in a heavy pot or pressure cooker. Add the pork shoulder, pork belly if using, the whole onion and bay leaf. Cover with 1.5 L cold water. Bring slowly to a boil over medium heat; if foam rises, skim it off (this reduces the chance of the bean skins splitting).
3. 3 Reduce heat to low so the pot barely shimmers. Partially cover and simmer for 1.5 hours (or 25 minutes in a pressure cooker). The beans should be just tender but not falling apart.
4. 4 Add the chorizo rounds and morcilla (pierce the morcilla once with a skewer so it does not burst). Return to a gentle simmer and cook for 30 minutes more, skimming any fat that rises.
5. 5 Bloom the saffron in 2 tbsp hot water. Stir the paprika and bloomed saffron into the pot. Cook for 5 more minutes, then taste and season with salt — go light, as the chorizo and morcilla are salty.
6. 6 Fish out the pork shoulder and let it rest 5 minutes, then cut into thick chunks and return to the pot. Remove the bay leaf and onion.
7. 7 The stew is ready when the broth is thick and the beans are creamy but still whole. If the soup is too thin, mash a few beans against the side of the pot and stir; if too thick, add a splash of hot water.
8. 8 Let the fabada rest off the heat for 10-15 minutes — Asturian cooks traditionally let it settle so the broth thickens. Serve hot in shallow bowls with a few slices of chorizo and morcilla in each, and crusty bread on the side.
9. 9 Food safety note: cured chorizo and morcilla are fully cooked but should be heated to steaming (above 74 °C / 165 °F) for food safety. The pork shoulder should reach an internal temperature of at least 85 °C / 185 °F and pull apart easily. Reheat any leftovers to 74 °C / 165 °F before serving.