This delicious and hearty Fabada served in a bowl with all those flavorful meat is so comforting especially when served during the cold season.
What is Fabada?
Fabada Asturiana, or most commonly called Fabada is originated in Spain. It is a kind of Spanish Stew and very popular in the Principality of Asturian, an autonomous community in the mountainous part of Northwest Spain. Thus, the name Fabada Asturiana.
Known all over Spain, this traditional stew is made up of beans and pork and a few processed pork that makes it so flavorful. They are so popular that you can also find canned Fabada. Meats are usually sold in sets too.
This heavy dish is a comfort food commonly eaten during winter served hot. It is customarily served during lunchtime as a starter but can also be as the main course.
What type of beans is used in this stew?
The beans used in Fabada are called Fabes de la Granja, meaning ‘Beans of the Farm.’ Also called Asturian Fabes or Fava Beans. They are quite a large and runner kind of white beans native to Asturias.
These are soaked overnight before cooking the next day. Although some have tried without soaking, too, but they cooked a few more minutes longer.
Because this stew is also known in other countries, usually, this kind of beans is not available. Instead, any white beans can also be used. If possible the large kind and can hold their shape ones cooked.
What is Fabada served with?
This hearty Spanish Stew is usually being served as a starter at lunchtime, being the largest meal of the day. But it can be the main dish, too.
Asturian Cider or Spanish Red Wine is the best beverage that can go with Fabada. A delightful crusty bread is also commonly served with it.
Oh! I tried my Pan de Agua with Fabada. Although it’s not very crusty but they are also great together.
How long does Fabada soup last?
Canned Fabada can last for months and even years depending on the brand.
A home-cooked Fabada Asturiana can be refrigerated for up to 1 week in a clean container with a cover. Just take it out from the fridge and re-heat it before serving.
You can freeze it too, for up to a month.
What are the ingredients and how to make this Spanish Stew?
White Beans – Traditionally, Fava beans or Fabes de la Granja is used. They are quite a large and runner variety of white beans native to Asturias in Spain. Other white beans can also be used.
Semi-Cured Chorizo – this is another version of Spanish Chorizo. It is a sausage commonly used for Fabada. It is made of chopped meat and pork fat.
Morcilla -A Latin word for Blood Sausage. It contains mainly pork blood and fat with rice, onions, and salt.
Pancetta – It is a cold cut made of pork- belly and brined in salt, spice, sugar mixtures. It is usually sliced thinly and can be eaten raw.
Other ingredients are olive oil, small onion, bay leaf, some water, crushed garlic clove, and some Salt and pepper to taste, to be added at the end.
You can soak the beans overnight before cooking, if you prefer it, or not to soak at all. Although soaking makes cooking the beans a few minutes faster.
Let’s get on with the cooking!
Heat the olive oil in a pot over medium heat. Add the onion and then saute until translucent, around 5 minutes. Then, add the pancetta, morcilla, and chorizo and cook for 2 more minutes.
Add the rest of the ingredients to the pot and stir to incorporate. Cover with a lid and cook for 1 hour or until the beans are cooked and soft.
Discard the bay leaf and serve.
Now that you know everything you need to know about how to make this Fabada recipe it is time to print the recipe.
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- 16 Ounces large white beans
- 1 Small semi-cured chorizo
- 1 Small morcilla
- 1/4 Pound pancetta
- 1 Tbs olive oil
- 1 Small onion
- 1 Bay leaf
- 1 Garlic clove, crushed
- 2 1/2 cups water
- Salt and pepper to taste (added at the end)
- Heat the olive oil in a pot over medium heat. Add the onion and saute until translucent, around 5 minutes. Add the pancetta, morcilla, and chorizo and cook for 2 more minutes.
- Add the rest of the ingredients to the pot and stir to incorporate. Cover with a lid and cook for 1 hour or until the beans are cooked and soft.
- Discard the bay leaf and serve
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 482Total Fat: 31gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 61mgSodium: 377mgCarbohydrates: 31gFiber: 7gSugar: 1gProtein: 20g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.
There you have it. Don’t forget to Pin this delicious Fabada recipe into you Favorite Stews Pinte4rest Board for later. Sharing is great, too.
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