Lorraine Williamson
Fabada Asturiana is a traditional Spanish dish from the northern region of Asturias. This hearty bean stew has been part of Spanish culture for centuries. It originated as a peasant dish, created to provide nourishment during cold winters.
The recipe has remained largely unchanged over time, with beans being the central ingredient.
Cultural significance
Fabada Asturiana is not just a dish but an important part of Asturian culture. It is often served during family gatherings and festivals. Asturians take pride in their fabada, using local ingredients like Fabes de La Granja (a special type of white bean). This stew reflects the simplicity and richness of Asturian cuisine.
Variations of Fabada Asturiana
While the classic recipe includes chorizo, morcilla (blood sausage), and pork, regional variations exist. Some people add saffron for a richer flavour, while others may omit certain meats to suit personal tastes. Vegetarian versions are less common but possible by replacing the meat with extra vegetables.
Easy recipe to make Fabada Asturiana at home
Ingredients:
- 500g of Fabes de La Granja (or white beans)
- 1 chorizo sausage
- 1 morcilla sausage (black pudding)
- 200g of pork shoulder (chopped into bitesize chunks)
- 1 pinch of saffron (optional)
- 1 onion, chopped
- 2 cloves garlic, minced
- Olive oil
- Salt to taste
Instructions:
- Soak the beans overnight in water (or buy a jar)
- Drain and place them in a large pot. Add the chorizo, morcilla, and pork.
- Cover the ingredients with water, bring to a boil, then lower the heat to simmer.
- In a pan, sauté the onion and garlic in olive oil. Add them to the pot.
- Let the fabada simmer for two hours, stirring occasionally.
- Add salt and saffron during the last 30 minutes of cooking.
This hearty dish is best served with crusty bread and enjoyed with friends and family.
Also read: Traditional Spanish winter foods