Enjoy the warmth of this classic Fabada Asturiana Recipe from the mountainous north of Spain.
Fabada Asturiana is a famous Spanish meat and bean stew that originates from the region of Asturias in the north but is popular all over Spain. It’s an extremely rich and hearty winter dish that is normally served at lunchtime in fairly small portions. It is often accompanied by a glass of Asturian cider.
To make Fabada, you need to plan in advance, as the beans will need soaking overnight. Although this sounds like a chore, the end result is worth it and the dish itself is easy to cook. If you cannot find traditional white Asturian beans, you can use haricot or butter beans instead.
The dish uses Asturian smoked Morcilla (similar to black pudding) which can be hard to find outside of Spain. But similar blood sausage products are available in other countries and work just as well. The inclusion of Spanish chorizo also adds a spicy kick to the dish.
Many traditional versions use a large quantity lot of meat with high fat content. This version is designed to be lighter and healthier but still retains all the flavour and character of the recipe.
The first time you taste Fabada is an experience you will not forget. There is no better way to add a touch of Spanish warmth to a cold winter’s day.
Fabada Asturiana Recipe
Classic meat stew from the north of Spain.
Ingredients
- 400g white beans
- 200g pork shoulder
- 200g morcilla
- 200g chorizo
- 1 onion
- 6 garlic cloves
- 2 bay leaves
- Pinch of saffron
- 0.5 teaspoon of sweet paprika
- 0.5 teaspoon of hot paprika
Instructions
- Place the beans in a bowl of cold water and leave overnight. Skim any residue from the surface of the water with a small sieve.
- Transfer the beans and water to a pan and bring to the boil for a
minute, then drain. - Add beans to a pan with the pork, chorizo, onion (quartered), garlic cloves (peeled) and bay leaves. Cover with water, bring to the boil and then return to a low simmer.
- Add a pinch of saffron (about 6-8 strands) and the paprika. Stir once, very gently and leave for 2 hours, shaking the pan occasionally rather than stirring.
- After 2 hours, add the morcilla and chorizo and cook gently for another 30 minutes until the beans are just tender.
- Remove the meat and cut into bite size pieces.
- Spoon the beans into bowls with some of the sauce and place the meat pieces amongst the beans.
Notes
Serve with some crusty bead and a glass of good Asturias cider.
You can even add a spalsh of cider to the cooking water for extra flavour.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 721Total Fat 48gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 27gCholesterol 149mgSodium 999mgCarbohydrates 31gFiber 7gSugar 2gProtein 41g
Content presented on this site is intended for general informational purposes only. Visitors should not use this as a substitute for professional advice. Ibericocina are not registered nutritionists or dieticians.
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