Fabada Asturiana

Spanish Asturian white bean and chorizo stew

Origin: Asturias, Northern Spain

From the journey of Beans.

Fabada Asturiana is the hearty bean stew of Asturias, a green, mountainous region of northern Spain, and is considered one of the great dishes of Spanish cuisine. The dish is built around fabes de la granja, large, creamy-white beans cultivated in the Asturian valleys, which have a thin skin and a buttery, melt-in-the-mouth texture that is entirely different from ordinary white beans. The stew is enriched with the famous compango: a combination of chorizo, morcilla (blood sausage), and lacón (salt-cured pork shoulder). Asturians are fiercely proud of fabada, the dish holds Protected Geographical Indication status for its beans (and the region's foggy, rainy climate and cattle-farming culture make this sort of deeply satisfying, pork-enriched bean stew an absolute necessity. Fabada became possible only after the Columbian Exchange of the 15th century brought New World beans to Spain. What began as a peasant staple) protein, carbohydrate, and fat in a single pot: became a symbol of Asturian identity and one of Spain's most beloved regional dishes.

Ingredients

Main

  • 500 g dried large white beans (fabes, or large butter beans / corona beans), soaked overnight

Compango

  • 200 g Spanish chorizo (cooking chorizo), left whole or halved
  • 200 g morcilla (blood sausage) or black pudding, left whole
  • 200 g lacón (salt-cured pork shoulder) or smoked pork hock
  • 150 g smoked bacon lardons or pancetta

Aromatics

  • 1 large onion, peeled and halved
  • 4 garlic cloves, peeled

Spice

  • 0.5 tsp saffron threads, lightly toasted
  • 1 tsp smoked paprika (pimentón de la Vera)

Herbs

  • 2 bay leaves

Liquid

  • 1.5 litres cold water

Seasoning

  • 1 tsp salt, to taste

Method

  1. Drain the soaked beans. Place in a large heavy pot with the onion, garlic, bay leaves, and all the meats. Cover with the cold water: about 1.5 litres. Bring slowly to a boil over medium heat.
  2. Once at a boil, reduce immediately to the lowest possible simmer. Skim any foam from the surface. 'Frighten' the beans twice in the first 30 minutes: add a splash (about 100ml) of cold water to stop the boil each time. This tightens the bean skins and prevents them from bursting.
  3. Bloom the saffron: crush the threads and add to a small cup with 2 tablespoons of the hot cooking liquid. Allow to steep for 5 minutes, then add to the pot along with the smoked paprika. Continue simmering very gently for 1.5–2 hours until the beans are completely tender and creamy throughout.
  4. Remove the meats. Slice or break the chorizo, morcilla, and lacón into serving pieces. Discard the onion and bay leaves. Taste the bean broth and adjust salt.
  5. Serve the beans in deep bowls with the sliced meats arranged on top, and plenty of the rich orange broth. Crusty bread is essential.

Notes

True fabada requires patience, it cannot be rushed. The beans must cook at the gentlest possible simmer, or they will burst before they are cooked through. The quality of the compango (the pork meats) is crucial: seek out good Spanish chorizo and morcilla for the most authentic result. Fabada is a midday meal (not an evening one) in Asturian tradition, too heavy for dinner. It is invariably followed by a small glass of sidra (Asturian cider).

The Gastrographer

The Gastrographer

Mapping Culinary History

To explore — select an ingredient below.

Journey Point Map Key

Ingredient originTrade or transit route
Became a culinary stapleColonial / trade control
© 2026 The Gastrographer. All original research, narratives, and illustrations. All rights reserved.