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Fabada Asturiana

With a long tradition in Spanish cuisine, Fabada Asturiana, or simply Fabada, is a bean stew, in the beginning popular in the community of Asturias, hence the name, and nowadays also available all throughout Spain. It has become ]a popular meal to such an extent that it gained an international reputation, more, the French have turned it into a traditional French meal, called 'cassoulet'.

Usually served with crusty bread a nice cup of wine, Fabada Asturiana is a rather heavy dish, so it’s highly recommended to be served during or as the largest meal of the day. Its heaviness comes from the nutritional value of ingredients used in it as: beans, pork, bacon and black pudding, which is a type of sausage made by cooking blood with filler. Fabada Asturiana takes its name from the beans originally planted in Asturias.

In order to get in touch at the maximum potential with the Spanish cuisine, this is a recipe one absolutely needs to try. With an intermediate level of difficulty of cooking it, this meal will be ready in approximately 3 hours and serves 6.


  • 1 lb 10 oz. dried butter beans
  • 1 1/2 lb salt pork belly (or salt brisket or silverside)
  • 1 1/2 lb smoked gammon knuckle or hock, skin slashed
  • 6 black peppercorns, crushed
  • 1 tsp of paprika
  • 1 pinch of powdered saffron
  • 1 bay leaf
  • 2 tbsp of olive oil (optional)
  • 4 garlic cloves, chopped
  • 1 lb chorizos or smoked sausages
  • 6 oz. morcilla or black pudding

  • Preparation

    For this recipe, one must use a large stockpot. In a bowl, cover the beans with boiling water. Into the pot, add the meat, cover it with cold water, and bring it to boil. When it’s ready, drain the meat and add it to the stockpot. Drain the beans and add them to the stockpot, together with the peppercorns, the paprika, bay leaf and the saffron.

    Add approximately 2.5l of water. Keep on fire for 2 hours, bringing it slowly to boiling point. When it’s ready, remove the salt pork and the ham bone, and leave them aside to cool down a little bit. When the meat can be properly handled, strip of the skin and the fat and sweat the rest in a frying pan, using some natural olive oil.

    In the next phase take the garlic and pour it into the beans. Also don't forget to fry the sausage and the black pudding, gently stir it into the pot with the pan fat. It’s time now to remove all the meat from the gammon bone; it should be chopped and do the same with the salt pork, last but not least return to the casserole, simmer for a few minutes. Fabada Asturiana is now ready to be served.

    Tags: fabada asturiana recipe, fabada asturiana, beans spanish recipes, bean recipe, bean, spanish meal, spanish recipe, cooking meat, meat recipe, recipes

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