Spanish
Fabada asturiana
A slow-cooked Asturian bean stew with creamy fabes and smoky compango. The broth becomes rich and silky as the chorizo, morcilla, lacón and panceta gently flavor the beans.
Ingredients
- Fabes de la Granja dried white beans250g
- Asturian chorizo1 small piece, about 80g
- Asturian morcilla1 small piece, about 80g
- Lacón or salted cured pork shoulder100g
- Cured panceta or tocino80g
- Saffron threads1 small pinch
- Bay leaf1
- Fine sea saltto taste
- Cold wateras needed
Method
- The night before, soak the fabes in plenty of cold water for 12 hours; if the lacón is very salty, soak it separately and change the water once.
- Drain the fabes and place them in a wide, heavy pot with the lacón, panceta, chorizo, morcilla and bay leaf.
- Cover with cold water by about 2 fingers and bring slowly to a gentle simmer over medium-low heat.
- Skim off any foam that rises, then lower the heat so the stew barely trembles rather than boils.
- After 30 minutes, add a small splash of cold water to stop the simmer; repeat this once or twice during cooking to help the fabes cook evenly without breaking.
- Toast the saffron threads briefly in a dry pan or warm spoon, crumble them, and stir them into a ladleful of hot broth before adding them to the pot.
- Cook gently for 2 1/2 to 3 hours, shaking the pot occasionally instead of stirring, until the fabes are tender and the broth is creamy.
- Remove the chorizo, morcilla, lacón and panceta, cut them into serving pieces, and return them to the pot.
- Taste the broth and add salt only at the end, since the cured meats season the stew as they cook.
- Let the fabada rest off the heat for 20 minutes before serving in shallow bowls with the compango arranged on top.
Common questions
What can I substitute if I can't find Asturian chorizo, morcilla, or lacón?
Use a good Spanish-style chorizo, a firm blood sausage or another cured sausage for morcilla, and salted pork shoulder, ham hock, or pancetta for lacón. Keep the mix fatty and cured so the broth stays rich and smoky.
How long does fabada asturiana take from start to finish?
Plan for 12 hours of soaking plus 2 1/2 to 3 hours of gentle cooking. If the lacón is very salty, add extra soaking time for it separately. The stew is done when the fabes are very tender and creamy.
What are the most common mistakes when making fabada?
The biggest mistakes are boiling too hard, stirring too much, and cooking on too high heat. That breaks the beans and toughens the broth. Also avoid adding too much salt early, since the cured meats already season the stew.
How should I store and reheat leftover fabada?
Cool it quickly, refrigerate in a covered container, and use within 3 to 4 days. Reheat slowly over low heat with a splash of water if needed. Fabada also freezes well, though the beans may soften a little.
What should I serve with fabada asturiana?
Serve it hot in deep bowls with crusty bread and a simple green salad if you want freshness. It is rich and filling, so keep sides light. A dry cider or a young red wine is a classic match.