Fabada Asturiana
Fabada Asturiana y Compangu (13231802453).jpg by Mr Ricochet · CC BY-SA 2.0
Fabada Asturiana is a traditional Spanish bean stew renowned for its hearty and comforting flavors. Made with large white beans, chorizo, morcilla, and seasoned with saffron and smoked paprika, this dish offers a rich, smoky taste with a silky texture that makes it perfect for cozy gatherings or special family dinners.
Originating from the Asturias region in northern Spain, Fabada has been a beloved staple for centuries. Its name, derived from the Asturian word for beans ('fabes'), highlights its core ingredient. Over time, it has become a national treasure, celebrated for its robust flavors and centuries-old heritage that reflects the rustic culinary traditions of northern Spain.
Ingredients
- 1 lb large white beans (fabes or great northern beans), soaked overnight
- 2 tbsp olive oil
- 1 chorizo sausage, sliced
- 1 morcilla (Spanish blood sausage), sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- A pinch of saffron threads
- 4 cups water or chicken broth
- Salt and pepper to taste
- Bay leaf (optional)
Instructions
- 1
Drain the soaked beans and set aside.
- 2
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- 3
Add minced garlic and cook for another minute until fragrant.
- 4
Incorporate the sliced chorizo and morcilla, cooking until they release their flavors, about 5 minutes.
- 5
Add the drained beans, smoked paprika, saffron, bay leaf (if using), and water or broth. Stir well.
- 6
Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for about 1.5 to 2 hours, or until beans are tender and the flavors meld.
- 7
Check periodically and add more water if necessary to keep the beans submerged.
- 8
Season with salt and pepper to taste in the last 15 minutes of cooking.
- 9
Remove bay leaf before serving. Serve hot, ideally with crusty bread.