Entree: Spain – Asturias – Fabada Asturiana (Slow-simmered Asturian stew of large white beans with chorizo, morcilla, and cured pork)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) dried fabes or large white beans, soaked overnight
- 8–10 cups (1.9–2.4 L) water for cooking (adjust as needed)
- 2 chorizo sausages, approx. 8 oz (225 g) total, sliced
- 2 morcilla (blood sausages), approx. 8 oz (225 g) total, sliced
- 6 oz (170 g) panceta or cured pork belly, cubed
- 1 smoked ham hock or small ham bone, approx. 12 oz (340 g) (optional but traditional)
- 1 medium onion, finely chopped (approx. 6 oz (170 g))
- 2 cloves garlic, crushed (approx. 0.21 oz (6 g))
- 1 tbsp (15 ml) sweet smoked paprika (pimentón de la Vera)
- Pinch saffron threads (approx. 0.0035 oz (0.1 g))
- 2 bay leaves (approx. 0.071 oz (2 g))
- 2 tbsp (30 ml) olive oil
- Salt to taste

Show original ingredient measurements

- 1 lb (454 g) dried fabes or large white beans, soaked overnight
- 8–10 cups (1.9–2.4 L) water for cooking (adjust as needed)
- 2 chorizo sausages, approx. 8 oz (225 g) total, sliced
- 2 morcilla (blood sausages), approx. 8 oz (225 g) total, sliced
- 6 oz (170 g) panceta or cured pork belly, cubed
- 1 smoked ham hock or small ham bone, approx. 12 oz (340 g) (optional but traditional)
- 1 medium onion, finely chopped (approx. 6 oz / 170 g)
- 2 cloves garlic, crushed (approx. 6 g)
- 1 tbsp (15 ml) sweet smoked paprika (pimentón de la Vera)
- Pinch saffron threads (approx. 0.1 g)
- 2 bay leaves (approx. 2 g)
- 2 tbsp (30 ml) olive oil
- Salt to taste

Instructions

1. Drain the soaked beans and set aside. In a large heavy pot warm the olive oil over medium heat and brown the cubed panceta until it releases fat.
2. Add the chopped onion and crushed garlic and cook until softened but not browned, about 5–7 minutes. Stir in the paprika briefly to bloom the flavor, then add the saffron and bay leaves.
3. Add the drained beans to the pot with the panceta and onions. Add the ham hock and pour in 8 cups (1.9 L) water to cover (add more during cooking if necessary). Bring to a gentle simmer over medium-low heat.
4. Skim any foam from the surface, reduce heat to low, cover partially, and simmer gently for about 1 1/2 to 2 hours until beans are nearly tender, stirring occasionally and adding water if needed to keep beans submerged.
5. Add the sliced chorizo and morcilla during the last 30 minutes of cooking so they heat through and flavor the broth without disintegrating. Adjust seasoning with salt; remove the ham hock, shred any meat and return to the pot if used.
6. If the broth is thin, mash a few beans against the side of the pot to thicken naturally and simmer a few more minutes. Serve hot with crusty bread.