A Bowl of Fabada Asturiana with White Beans, Chorizo, Morcilla, and Pork in A Rich, Orange-Hued Broth, Served on A Wooden Table

How to Make Authentic Fabada Asturiana at Home

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Growing up, I’d watch my abuela hover over her pot, stirring magic into those beans, and now I’m passing her secrets on to you.

Picture yourself cozying up with a bowl of hearty white beans, smoky sausages, and a broth so rich it hugs you from the inside. Hungry yet? Let’s get cooking!

I’ll never forget the first time I tasted fabada. It was a chilly afternoon, and my family gathered around the table, steam rising from our bowls.

Hailing from Asturias, a rugged region tucked between mountains and the sea, fabada is pure comfort food. Locals swear by it to chase away the cold, and honestly, I can’t blame them.

White beans simmered with pork, sausages, and a pinch of saffron—it’s simple yet unforgettable. I love how every bite reminds me of home, and I’m betting it’ll win you over too.

What Makes It Authentic?

 

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Okay, here’s the deal: authenticity matters. My abuela wouldn’t settle for shortcuts, and neither should you.

Fabada isn’t just a stew; it’s a tradition. You’ll need fabes—those creamy Asturian white beans—along with morcilla (blood sausage), chorizo, and lacón (cured pork shoulder).

No fabes on hand? I’ll forgive you if you swap in dried white beans, but don’t tell my abuela I said that! The key is slow cooking—let those flavors meld until the beans are tender and the broth sings.

A Pot of Fabada Asturiana with White Beans, Chorizo, Morcilla, Pork Belly, Ham, and A Whole Onion Simmering in A Rich Broth

Fabada Asturiana: A Taste of Tradition

Hailing from Asturias, a rugged region tucked between mountains and the sea, fabada is pure comfort food. Locals swear by it to chase away the cold, and honestly, I can’t blame them.
Print Recipe Pin Recipe
Prep Time 15 minutes
Course Main Course
Cuisine Asturian, Spanish
Servings 4
Calories 650 kcal

Equipment

  • Large, heavy-bottomed pot (Dutch oven recommended)
  • Large bowl for soaking beans
  • Slotted spoon for skimming foam
  • Cutting board & knife

Ingredients
  

Beans & Broth

  • 1 lb fabes (Asturian white beans) or large white beans
  • 8-10 cups water
  • 2 bay leaves
  • 3 cloves garlic, peeled and whole
  • 1 medium onion, peeled and halved

Meats

  • ½ lb lacón (cured pork shoulder), soaked overnight if salty
  • 5 oz pork belly or pancetta cut into chunks
  • 2 links chorizo the smokier, the better
  • 2 links morcilla (blood sausage), optional but adds depth

Seasoning

  • Saffron A pinch (10-15 strands)
  • Salt (to taste)

Instructions
 

  • Soak the Beans
    Rinse the fabes, removing any debris. Place them in a large bowl and cover with plenty of water. Let soak overnight (about 12 hours).
    A Bowl Filled with Dried White Beans, Ready to Be Soaked for Cooking
  • Prep the Meats
    If your lacón is very salty, soak it overnight, changing the water once or twice. Rinse the chorizo, morcilla, and pork belly.
    A Wooden Countertop with Ingredients for Fabada Asturiana, Including an Onion, Olive Oil, Saffron, Paprika, Chorizo, Morcilla, Pancetta, and Cured Pork Belly
  • Build the Base
    Drain the beans and place them in a large pot. Add the lacón, pork belly, garlic, onion, and bay leaves. Pour in enough water to cover everything by an inch.
    A Hand Placing Cured Pork and Sausages Into a Red Dutch Oven on The Stove to Start Cooking Fabada Asturiana
  • Start the Simmer
    Bring the pot to a gentle boil over medium heat. Skim off any foam that rises. Reduce heat to low and simmer for about 1 hour, checking occasionally to ensure beans stay submerged.
    A Red Pot on A Gas Stove with A Visible Blue and Orange Flame Heating It for Simmering Fabada Asturiana
  • Add the Sausages & Saffron
    Nestle in the chorizo and morcilla. Crush the saffron between your fingers and sprinkle it in. Stir gently, cover, and simmer for another 1–2 hours until beans are tender and broth thickens.
    A Pot of Fabada Asturiana Simmering with White Beans, Chorizo, Morcilla, a Whole Onion, and A Rich, Golden Broth
  • Taste, Adjust and Serve It Up
    Remove the onion, garlic, and bay leaves. Taste the broth and add salt if needed. If too rich, add a splash of water. Let sit off the heat for 10 minutes.
    Slice the sausages and lacón into bite-sized pieces. Ladle into bowls, ensuring each serving has a mix of beans, meats, and broth. Serve with crusty bread and a bold Spanish red wine.
    A Person Serving Fabada Asturiana from A Red Pot Into a Bowl

Video

Notes

Cooking Tips

  • Don’t rush it. Beans need time to soften properly.
  • Skim excess fat. A little richness is great, but too much can overwhelm.
  • Day-old fabada? Even better. The flavors deepen overnight!
Keyword Asturias, Comfort Food, Fabada, Spanish Cuisine, Traditional Recipe

 

A Little Fabada History

Ever wonder where fabada came from? I did too, so I dug into it. Asturias has been growing fabes since the 16th century, and folks there figured out pretty quick that beans plus pork equals happiness.

Some say fabada started as peasant food—cheap, filling, and made with whatever was around. Others claim it’s tied to the region’s Celtic roots, with stews simmering in cauldrons over open fires. Either way, it’s been a staple for centuries, and I’m glad it’s landed in my pot—and now yours.

Why I Love Sharing It

Cooking fabada feels like passing down a piece of my family. My abuela’s gone now, but every time I make it, I hear her humming in the kitchen.

I hope you feel that warmth too. It’s not just food—it’s a story, a hug, a memory. Maybe you’ll tweak it, add your own flair, and share it with someone you love. That’s the beauty of it.

Pairing Ideas

@chefjoseandres Eating the traditional Asturian dish of Fabada, no matter where I am in the world, feels like home. Join me and my daughters as we eat our way through Spain…is the perfect show to watch with your family! José Andrés and Family in Spain is now streaming on @discovery+, @Max and @CNN ♬ original sound – José Andrés

Fabada’s a meal on its own, but I’ve got some favorites to go with it. Crusty bread is non-negotiable—dip it in that broth and thank me later.

A simple green salad with a sharp vinaigrette cuts through the richness.

And wine? A bold Spanish red like a Rioja or something from Ribera del Duero sings alongside the smoky flavors. Cider’s big in Asturias too—give it a try if you can find some.

Dessert, Anyone?

After all that hearty goodness, I keep it light. A slice of tart de Santiago (almond cake) or a scoop of lemon sorbet cleanses the palate.

Nothing heavy—fabada’s the star, and I don’t want anything stealing its thunder.

Troubleshooting Fabada Fails

Did you run into trouble? I’ve been there. If your beans won’t soften, it might be old stock—fresh beans cook better.

Broth too thin? Let it simmer uncovered for a bit to reduce. Meats overpowering the dish? Next time, ease up on the portions. I once added too much saffron (oops)—a little goes a long way, so don’t overdo it.

Final Thoughts

There you have it—my take on authentic Fabada Asturiana. I’m no chef, just a home cook who loves good food and good company.

Making fabada takes a few hours, but it’s mostly hands-off, leaving you time to relax, sip some wine, or daydream about Asturias.

When you try it, let me know how it goes—I’d love to hear your stories. Until then, grab a spoon and dig in. You’ve earned it!