I absolutely love this fabada recipe because it combines all my favorite comfort food vibes into one hearty dish, making it the ultimate cozy meal for a chilly night. The smoky depth of the chorizo and morcilla blends perfectly with the rich beans, creating a flavor explosion that’s both nostalgic and satisfyingly indulgent.
I adore making robust meals, and my Fabada Asturiana certainly fits that bill. With 500 grams of fabada or white beans, 250 grams each of chorizo and morcilla, and 200 grams of pancetta, this dish is swimming in protein.
I use garlic, onion, and paprika to add a little depth to the flavor, but kept simmering them together to perfection so you almost can’t tell they are in there.
Ingredients
Dried fabada beans:
High in protein and fiber, they provide a creamy texture.
Chorizo sausage:
Delivers a protein- and fat-packed, smoky, spicy taste.
Morcilla sausage:
Imparts richness and depth with earthy, savory notes.
Pancetta or unsmoked bacon:
Provides a savory flavor with a slight hint of salt.
Garlic cloves:
Imparts aromatic and moderately spicy notes.
Onion:
Conveys sweetness and elevates the overall dish complexity.
Ingredient Quantities
- 500g dried fabada or white beans
- 250g chorizo sausage
- 250g morcilla (Spanish blood sausage)
- 200g pancetta or unsmoked bacon
- 2 cloves garlic, peeled
- 1 onion, peeled and halved
- 1 tablespoon paprika
- 1 bay leaf
- Salt to taste
- Olive oil for drizzling
Instructions
1. Wash the dried beans thoroughly and soak them in cold water overnight, making sure that they are well covered with water.
2. Empty the water from the soaked beans and put the beans in a big pot. Add fresh water to the pot, making sure the water level is about an inch higher than the beans.
3. Insert the halved onion, the unpeeled garlic cloves, and the bay leaf into the pot containing the beans.
4. Add large chunks of the chorizo, morcilla, and pancetta to the pot.
5. Set the pot over medium-high heat and bring to a boil. Remove with a spoon any foam that has risen to the surface.
6. After the water reaches a rolling boil, lower the heat to maintain a gentle simmer. Put a lid on the pot and let it cook slowly for 2 to 3 hours, until the beans are tender. Stir every now and then, and if it looks like the beans are in danger of becoming uncovered, add more water to the pot. You want the beans to stay covered for the duration of the cooking time.
7. During the last half-hour of cooking, add the paprika and salt to suit your taste. Stir to mix in the flavor.
8. When the fabada has finished cooking and the beans are tender, take the pot off the heat. Throw away the bay leaf and the halved onion.
9. Add richness to the stew by drizzling a little olive oil over it.
10. Let the fabada rest for a few minutes before serving to allow the flavors to meld. Serve hot in bowls, ensuring each serving has a good mix of beans and meats.
Equipment Needed
1. Large pot with lid
2. Colander
3. Wooden spoon or cooking spoon
4. Knife
5. Cutting board
6. Measuring spoon
7. Ladle
FAQ
- Q: Can I use canned beans instead of dried beans?A: Usually, dried beans are used, and they are soaked overnight. However, you can substitute with beans in a can. Simply adjust the cooking time, as they need much less time to cook.
- Q: What can I use instead of morcilla?A: If morcilla is not available, you can use another blood sausage or even a hearty sausage like black pudding.
- Q: Can this dish be prepared in advance?A: Yes, the next day Fabada Asturiana tastes better, if you can believe that about something so delicious. Letting it sit overnight allows flavors to meld. Make sure to reheat gently before serving.
- Q: How can I make this dish vegetarian?A: For a vegetarian version, skip the meat, sub in smoked paprika, and use a vegetable broth instead of beef broth to give it depth of flavor.
- Q: Is it necessary to peel the garlic and onion?A: For a smoother texture and to give the stew more flavor, it is recommended that you peel the garlic and onion.
- Q: What type of olive oil should I use?A: For drizzling, use an extra virgin olive oil that is of very good quality. It complements the flavors and can accentuate them, but it won’t overpower them. Recommended brands include Columela, Goya, and Lucini.
Substitutions and Variations
Dried fabada or white beans, 500g: You can use cannellini beans or Great Northern beans instead.
Chorizo sausage, 250 g: Substitute spicy Italian sausage or Andouille sausage for a slightly different flavor.
If morcilla is unavailable, you can substitute with black pudding for the 250g of morcilla (Spanish blood sausage).
200g pancetta or unsmoked bacon: For an alternative, you may use smoked bacon or prosciutto.
One tablespoon of paprika: If you replace this with an equal amount of smoked paprika, the resulting flavor will be more intensely smoky. So, the way to take this sort of smoky flavor you’ve got here and intensify it is to use a type of paprika that’s heavy on the smoke.
Pro Tips
1. Soak the Beans Properly: To enhance the texture and reduce cooking time, dissolve a teaspoon of baking soda in the soaking water. This helps to soften the skin and ensure an even cook.
2. Enhance Flavor with Stock: Substitute some of the water with chicken or vegetable stock to add depth of flavor to the dish. This gives the broth a richer taste.
3. Sauté for Depth: Before boiling, you can sauté the garlic and onion in a bit of olive oil until golden. This step intensifies their flavor before adding them to the pot.
4. Adjust Seasoning: Consider adding freshly cracked black pepper or a pinch of cayenne pepper with the paprika for a gently spiced kick. Adjust salt levels at the end since the meats are already salty.
5. Rest for Richness: After cooking, let the fabada sit covered for an additional 15-30 minutes to allow the flavors to fully develop. The resting time helps the components integrate harmoniously.
Fabada Asturiana Spanish Bean And Sausage Stew Recipe
My favorite Fabada Asturiana Spanish Bean And Sausage Stew Recipe
Equipment Needed:
1. Large pot with lid
2. Colander
3. Wooden spoon or cooking spoon
4. Knife
5. Cutting board
6. Measuring spoon
7. Ladle
Ingredients:
- 500g dried fabada or white beans
- 250g chorizo sausage
- 250g morcilla (Spanish blood sausage)
- 200g pancetta or unsmoked bacon
- 2 cloves garlic, peeled
- 1 onion, peeled and halved
- 1 tablespoon paprika
- 1 bay leaf
- Salt to taste
- Olive oil for drizzling
Instructions:
1. Wash the dried beans thoroughly and soak them in cold water overnight, making sure that they are well covered with water.
2. Empty the water from the soaked beans and put the beans in a big pot. Add fresh water to the pot, making sure the water level is about an inch higher than the beans.
3. Insert the halved onion, the unpeeled garlic cloves, and the bay leaf into the pot containing the beans.
4. Add large chunks of the chorizo, morcilla, and pancetta to the pot.
5. Set the pot over medium-high heat and bring to a boil. Remove with a spoon any foam that has risen to the surface.
6. After the water reaches a rolling boil, lower the heat to maintain a gentle simmer. Put a lid on the pot and let it cook slowly for 2 to 3 hours, until the beans are tender. Stir every now and then, and if it looks like the beans are in danger of becoming uncovered, add more water to the pot. You want the beans to stay covered for the duration of the cooking time.
7. During the last half-hour of cooking, add the paprika and salt to suit your taste. Stir to mix in the flavor.
8. When the fabada has finished cooking and the beans are tender, take the pot off the heat. Throw away the bay leaf and the halved onion.
9. Add richness to the stew by drizzling a little olive oil over it.
10. Let the fabada rest for a few minutes before serving to allow the flavors to meld. Serve hot in bowls, ensuring each serving has a good mix of beans and meats.
