Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Fabada asturiana is the king of Spanish bean stews, a magnificent slow-cooked dish from the green mountains of Asturias featuring large, creamy white fava beans (fabes de la Granja) simmered for hours with the compango - the triumvirate of asturian chorizo, morcilla, and lacón cured pork shoulder. The fat from the smoked sausages slowly melts into the broth, creating a thick, golden liquid of extraordinary depth and richness. The key is never to stir - only to gently swirl the pot to prevent sticking and breaking the delicate beans. This is a dish for cold mountain days, served in deep earthenware bowls as the centerpiece of a long Sunday lunch.
Prep
20 min
Cook
150 min
Total
170 min
Servings
4 srv
Difficulty
Medium
Calories
520 kcal
For 4 serving(s)
Per serving
Soak the fabes in cold water overnight; soak the lacón in separate cold water overnight to desalt.
The next day, drain the beans and place in a large pot with the lacón, chorizo, morcilla, and smoked bacon, covered with fresh cold water.
Bring slowly to a boil, skimming foam thoroughly; add the onion, saffron, sweet paprika, and bay leaves.
Once boiling, add a small cup of cold water to stop the boil (this is called 'scaring' the beans) - repeat once more; this prevents the skins from breaking.
Reduce heat to the lowest simmer possible and cook uncovered for 2 to 2.5 hours, gently swirling the pot occasionally rather than stirring.
In the last 30 minutes, taste and adjust seasoning; the broth should be thick, golden, and glossy.
Remove the sausages, slice thickly, and return to the beans; rest 15 minutes before serving in wide bowls.
Sign in to rate this recipe.