Go Back
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
Servings: 4
Course: Main Course
Cuisine: Asturian, Spanish
Calories: 650
Ingredients Equipment Method Video Notes

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)

Equipment

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

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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!