Fabada Asturiana (White Bean and Chorizo Stew)
Fabada Asturiana is the signature bean stew of the Asturias region in northern Spain. Large, creamy faba beans are soaked overnight and then simmered slowly with chorizo, morcilla (blood sausage), and pork shoulder in a broth that gradually turns a deep reddish-orange from the rendered paprika fat in the chorizo. The long, gentle cooking allows the beans to absorb the smoky, meaty broth while releasing starch that thickens the liquid naturally without any added flour or cream. Morcilla contributes an earthy richness that rounds out the smokiness of the chorizo. The beans should be whole and intact when served, each one bursting with concentrated flavor. Traditionally eaten during the cold months, a generous bowlful with crusty bread constitutes a complete and deeply warming meal.
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Instructions
- 1
Soak beans overnight.
- 2
Saute onion and garlic in olive oil.
- 3
Add pork and chorizo and brown lightly.
- 4
Add soaked beans, water, and paprika; bring to boil then reduce heat.
- 5
Skim foam and simmer gently for at least 90 minutes.
- 6
Finish when beans are tender and broth thick, adjusting seasoning.
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