Fabada Asturiana Recipe

Fabada Asturiana is my ultimate comfort food because it’s a hearty, flavor-packed dish that takes me straight to cozy evenings in a rustic Spanish kitchen. I love how the smoky paprika and rich blend of meats create a soul-warming experience that’s perfect for sharing with friends over a good bottle of wine.

I adore the perfectly comforting mélange of flavors that is Fabada Asturiana. Tender Asturian fabes beans, smoky Spanish chorizo and morcilla, and deep-hitting pancetta and ham hock: together, they make an unforgettable dish.

It is well-nigh impossible to eat just one bowlful.

Ingredients

White Large Beans: They are high in protein and fiber, and they yield a creamy texture.

Chorizo (Spanish): This smoky, spicy sausage amps up the protein and flavor of your meal.

Blood sausage: imparts a deep, earthy richness, and iron, to the dish.

Pancetta: Contributes protein along with plentiful savory and salty flavors.

Ham hock or ham bone: Provides an umami-filled and rich broth.

Spanish smoked sweet paprika: Adds an alluring smoky, sweet aroma to the dish.

Ingredient Quantities

• 500 g dried large white beans (such as Asturian fabes or cannellini), soaked overnight
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 200 g Spanish chorizo, sliced
• 200 g morcilla (Spanish blood sausage), sliced
• 300 g pancetta or salt pork, cut into chunks
• 1 ham bone or ham hock
• 1 bay leaf
• 1 teaspoon sweet Spanish smoked paprika (pimentón)
• Water, as needed
• Salt, to taste
• Black pepper, to taste
• Parsley, chopped (optional for garnish)

Instructions

1. Rinse the soaked beans under cold water.

2. In a large pot, medium heat, olive oil. Onions, chopped. Garlic, minced. Sauté until the onions are soft and translucent.

3. Introduce the chorizo, morcilla, and pancetta to the pot, and cook them until they start to discharge their oils and slightly brown.

4. In the pot, add the drained beans and stir to combine them with the meat and onion mixture.

5. Put the ham bone or ham hock into the pot, then add enough water to cover the contents by about an inch.

6. Incorporate the spices by gently stirring them in: the bay leaf and sweet Spanish smoked paprika.

7. The mixture should be boiled and then heated to a simmer. It should be covered and cooked gently for about 2 to 3 hours until the beans are tender. Stirring occasionally is recommended.

8. Verify the level of liquid while you are cooking, and if necessary, add more water to keep the ingredients immersed.

9. When the beans are tender and the flavors have melded, seasoning with salt and black pepper to taste is a good idea.

10. Before serving, remove the ham bone or ham hock. Serve hot, garnished with chopped parsley if you desire. Enjoy your Fabada Asturiana!

Equipment Needed

1. Colander
2. Large pot with lid
3. Measuring spoons
4. Cutting board
5. Chef’s knife
6. Wooden spoon or spatula
7. Ladle

FAQ

• What type of beans should I use for Fabada Asturiana?Employ large, dried white beans, such as Asturian fabes or cannellini. To achieve the best outcome, make certain to soak them overnight.
• Can I use a different type of sausage if I can’t find Spanish chorizo?Although traditional Spanish chorizo is recommended for its unique flavor, you may substitute another spicy sausage; however, the taste might not be the same.
• Is it necessary to use a ham bone or ham hock?Absolutely, the flavor of the stew comes from the ham bone or ham hock, which adds that rich, savory taste that a stew should have. Authenticity demands this component.
• How long should I cook the Fabada?Saute the onion and garlic, then mix all the ingredients and let it simmer on low for 2 to 3 hours, or until the beans have reached desired tenderness.
• Can I make Fabada Asturiana in advance?Yes, Fabada frequently tastes better the next day since the flavors have more time to meld. Reheat gently before serving.
• What type of liquid should I use for cooking?Use water as needed to cover the ingredients while cooking. Additional stock can be used for more depth of flavor, although it’s not traditional.
• Can I add vegetables to the Fabada Asturiana?Authententic Fabada Asturiana does not contain any vegetables in addition to onions and garlic. Stick to the basic recipe for this Spanish classic.

Substitutions and Variations

If fabes de Asturias are unavailable, navy beans may be used in their place.
Instead of Spanish chorizo, you can use Portuguese linguiça in its place for a similar smoky flavor.
If you are unable to locate morcilla, you can substitute black pudding or blood sausage from another region.
Unsalted streaky bacon or guanciale can be used in place of pancetta.
A suitable substitute for the ham bone or ham hock is a smoked pork shank.

Pro Tips

1. Use High-Quality Ingredients Opt for high-quality Spanish chorizo and morcilla to enhance the authentic flavor of the dish. If possible, use Asturian fabes beans for a more traditional taste and texture.

2. Soak the Beans Properly Ensure the beans are soaked overnight in plenty of water. This will help them cook more evenly and reduce the cooking time.

3. Enhance Flavors by Browning When cooking the chorizo, morcilla, and pancetta, allow them to brown slightly. This will deepen the flavor of the stew, as the caramelization adds richness.

4. Monitor and Adjust Liquid Levels Keep an eye on the liquid level during cooking. You want the beans to be covered but not drowning in too much water. This helps concentrate the flavors without making it too soupy.

5. Let It Rest After cooking, allow the fabada to rest for about 30 minutes with the heat off before serving. This resting period allows the flavors to meld together even more. Reheating before serving will not diminish the flavor but will enhance it further.