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

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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.

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Questions

What is Fabada Asturiana?

Creamy white bean stew from Asturias filled with chorizo, morcilla, and bacon. A hearty, warming Spanish classic with deep, complex flavors. This reference files it under Spanish dinner: made on the stovetop, rated medium and about 105 minutes start to finish.

How much time should I plan for Fabada Asturiana?

As written, 105 minutes: 15 of prep and 90 of cooking. The longest single stretch is step 2 (45 minutes): "Add beans and simmer 45 minutes until nearly tender."

What should Fabada Asturiana look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until soft (5 minutes). Step 8: cook until beans are tender and broth thickens slightly.

Is there a substitute for chorizo in Fabada Asturiana?

The entry for Fabada Asturiana calls for 4 oz Spanish chorizo, sliced. In its place: Mexican chorizo is raw and Spanish chorizo is cured, and they are not interchangeable. For the raw kind, season ground pork with smoked paprika, chili powder, cumin, garlic and a splash of vinegar. For the cured kind, use another firm smoked sausage with extra smoked paprika.

Can I use turkey bacon instead of bacon in Fabada Asturiana?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Fabada Asturiana uses 3 oz bacon, chopped.

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