Spanish
Fabada Asturiana (Asturian Bean Stew)
Fabada Asturiana (Asturian Bean Stew) is Spanish home cooking, eaten at lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1 lb dried fabes beans (soaked overnight)
- 8 oz chorizo
- 4 oz morcilla
- 4 oz tocino
- 4 oz lacon
- 1 onion
- 2 garlic cloves
- 1 pinch saffron threads
- 1 bay leaf
- 1 tsp salt
How to cook it
- Drain the soaked fabes and put them in a large pot with the whole onion, garlic, bay leaf, and enough cold water to cover by two inches.
- Add the lacon, tocino, and chorizo, bring everything slowly to a simmer, and skim off the foam that rises in the first few minutes.
- Cook very gently, partially covered, for about 2 hours, adding a splash of cold water from time to time to keep the beans creamy rather than broken.
- Stir in the morcilla and the crushed saffron for the final 20 minutes so it warms through without falling apart.
- Season with the salt, remove the whole onion and bay leaf, and let the pot rest 10 minutes so the broth thickens before ladling it out.
Serve it with
A Spanish lunch is a plate rather than a single dish. These are the courses that normally sit beside Fabada Asturiana (Asturian Bean Stew), read from the same composition Dinejot builds a real meal from.
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Something to sip
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The cooked vegetable
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What it is eaten with
-
Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Fabada Asturiana (Asturian Bean Stew) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Pulses and Meat or fish
- How this was set
- Hand audited
When to cook it
Fabada Asturiana (Asturian Bean Stew) takes about 150 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at lunch. It is at its best in winter, which is when what goes into it is worth buying.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on white bean, chorizo, and pork.
From the same kitchens
More cooking from northern Spain.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.