1:02in productionCh. 1 · What the dish is and where it came from/ 1:02 · ceiling 15 min
Dishes · Food history
Fabada asturiana
A rich Asturian bean stew made with large white beans, pork shoulder, blood sausage, chorizo, bacon, olive oil, paprika, garlic, and salt.
Fabada asturiana is a rich Asturian bean stew, originally from and most commonly found in the Principality of Asturias. It is widely available throughout Spain and in Spanish restaurants worldwide.
Fabada asturiana is a rich Asturian bean stew, originally from and most commonly found in the Principality of Asturias.
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How it works, in terms someone would actually use
It is made by soaking fabes de la Granja overnight, then cooking them with lacón, pancetta or bacon, morcilla, chorizo, olive oil, sweet paprika, garlic, and salt.
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What it gets right
It gets right a combination of large white beans and multiple cured pork products—lacón, morcilla, chorizo, and tocino—enhanced by olive oil, paprika, and garlic.
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What it does not
It does not offer a vegetarian or low-meat option, as it relies on several pork-based ingredients.
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What it changed
Its availability beyond Asturias carries a regional bean-and-pork preparation into restaurants elsewhere in Spain and abroad.
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Who it is for, and who it is not
It is for people who eat pork and enjoy hearty stews with beans and cured sausages.
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Is it worth your time
Worth choosing when you want a substantial bean stew and enjoy pork products such as chorizo and morcilla.
Worth your time?
Selectively. Start with the brief, then cook the parts we point at.
What works
It gets right a combination of large white beans and multiple cured pork products—lacón, morcilla, chorizo, and tocino—enhanced by olive oil, paprika, and garlic.
What does not
It does not offer a vegetarian or low-meat option, as it relies on several pork-based ingredients.
Cook it if
Skip it if
The written brief1 min read
What the dish is and where it came from
Fabada asturiana is a rich Asturian bean stew, originally from and most commonly found in the Principality of Asturias. It is widely available throughout Spain and in Spanish restaurants worldwide.
How it works, in terms someone would actually use
It is made by soaking fabes de la Granja overnight, then cooking them with lacón, pancetta or bacon, morcilla, chorizo, olive oil, sweet paprika, garlic, and salt.
What it gets right
It gets right a combination of large white beans and multiple cured pork products—lacón, morcilla, chorizo, and tocino—enhanced by olive oil, paprika, and garlic.
What it does not
It does not offer a vegetarian or low-meat option, as it relies on several pork-based ingredients.
What it changed
Its availability beyond Asturias carries a regional bean-and-pork preparation into restaurants elsewhere in Spain and abroad.
Who it is for, and who it is not
It is for people who eat pork and enjoy hearty stews with beans and cured sausages. It is not for vegetarians, vegans, or those avoiding pork.
Is it worth your time
Worth choosing when you want a substantial bean stew and enjoy pork products such as chorizo and morcilla.