Fabada Asturiana

Name: Fabada Asturiana
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 lb dried white beans (preferably large); 4 oz Spanish chorizo, sliced; 2 oz morcilla (blood sausage), sliced; 3 oz bacon, chopped; 1/2 yellow onion, chopped; 2 cloves garlic, minced; 8 cups chicken broth; 1/4 tsp saffron threads; 1 tsp smoked paprika; 2 bay leaf; 4-5 sprigs fresh thyme; to taste salt and black pepper; 2 tbsp olive oil

Creamy white bean stew from Asturias filled with chorizo, morcilla, and bacon. A hearty, warming Spanish classic with deep, complex flavors.

105 minMediumServes 6480 cal/serving

SpanishDinnerStovetopStandard

Ingredients

1 lb dried white beans (preferably large)
4 oz Spanish chorizo, sliced
2 oz morcilla (blood sausage), sliced
3 oz bacon, chopped
1/2 yellow onion, chopped
2 cloves garlic, minced
8 cups chicken broth
1/4 tsp saffron threads
1 tsp smoked paprika
2 bay leaf
4-5 sprigs fresh thyme
to taste salt and black pepper
2 tbsp olive oil

Instructions

1

Sort 1 lb dried white beans (preferably large) and remove debris. Rinse under cold water.
2

In a large pot, bring 8 cups chicken broth to a boil with 2 bay leaf and 4-5 sprigs fresh thyme. Add beans and simmer 45 minutes until nearly tender.
3

Meanwhile, heat 2 tbsp olive oil in a skillet. Cook 3 oz chopped bacon until crispy (5 minutes). Transfer to a plate, leaving fat.
4

Add 1/2 chopped yellow onion to skillet and cook until soft (5 minutes). Add 2 cloves minced garlic and cook 1 minute.
5

Add 4 oz sliced Spanish chorizo and cook 3-4 minutes. Add 1 tsp smoked paprika and stir well.
6

Transfer chorizo mixture and cooked bacon to bean pot.
7

Steep 1/4 tsp saffron threads in warm broth and add to pot, stirring gently.
8

Simmer 30-40 minutes until beans are tender and broth thickens slightly.
9

Gently add 2 oz sliced morcilla (blood sausage) in the final 5 minutes without breaking.
10

Remove bay leaf and thyme. Taste and adjust seasoning. Serve in deep bowls with beans and broth.

Questions

How long does Fabada Asturiana keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Fabada Asturiana?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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