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Fabada asturiana – Spanish bean stew
Dinner

Fabada asturiana – Spanish bean stew

An Asturian bean stew with white beans, chorizo and blood sausage. Slowly cooked until the sauce is thick and the meat tender. A filling stew for cold days.

TraditionalComfort foodWinterWeekendDinnerSpanish
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Rate:
140 min total
4 servings
Easy

Ingredients

servings
Units
  • 14.1 oz dried white beans
  • 7.1 oz chorizo
  • 5.3 oz morcilla or mild blood sausage
  • 5.3 oz smoked bacon or pancetta
  • 1 stk onion
  • 3 fed garlic
  • ¼ tsp saffron
  • 1 tsp paprika
  • 1 stk bay leaf
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 6⅓ cup water

Instructions

  1. 1

    Prepare the ingredients

    1. Rinse the soaked beans.
    2. Chop the onion and garlic.
    3. Cut the bacon into large pieces.
    10 min
    Room temperature
    KnifeCutting BoardSieve
  2. 2

    Start the stew

    1. Put the beans, onion, garlic, bacon, chorizo, blood sausage, bay leaf, paprika and saffron in a large pot.
    2. Cover with water by 2–3 cm.
    3. Bring to a boil and skim off the foam.
    15 min
    Boiling
    PotSpoon
  3. 3

    Simmer

    1. Reduce to low heat.
    2. Simmer for 1½–2 hours with the lid ajar until the beans are completely soft.
    3. Stir gently from time to time so the beans do not break apart.
    4. Add more hot water if it becomes too dry.
    105 min
    Low heat
    PotSpoon
  4. 4

    Season and serve

    1. Lift out the sausages, slice them and return them to the pot.
    2. Season with salt and pepper.
    3. Let the stew rest for 10 minutes before serving so the sauce can thicken.
    15 min
    Warm
    KnifeSpoon

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Details

Nutrition

Calories

620kcal

Protein

34g

Fat

32g

Carbs

48g

Serving Size

400g

Serving

Suggestions

  • • Serve in deep bowls with bread for the sauce.

Drink Pairings

  • • water: Cold water.

Side Pairings

  • • Country bread with a thick crust.

Dessert Pairings

  • • Fresh fruit.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Cool and store in a closed container. The flavor is often better the next day.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze in portions. Thaw in the fridge.

Reheating

  • • Pot: Warm slowly with a spoonful of water. Avoid a hard boil. (Low heat)

Tips

Preparation

  • • Soak the beans overnight in cold water. Rinse them before cooking.

Cooking

  • • Keep the water just above the beans. Too much water makes the sauce thin.

Serving

  • • Let the stew rest briefly. The sauce becomes more rounded.

Variations

Flavor

  • Add a little more paprika if you want a deeper red color.
  • Canned cooked white beans can be used. Reduce the simmering time to about 45 minutes.

Method

  • Keep the lid ajar while simmering so the liquid can reduce without the beans burning.

Author

C

Camilla

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Comments

Author

C

Camilla