Spain Fabada Asturiana (Asturian Bean Stew)
Fabada asturiana, or Asturian bean stew, is a specialty of Spain’s northern coast, though the dish is enjoyed throughout the country. A favorite in winter months, this hearty stew includes ham, chorizo, and blood sausages. These classic Spanish ingredients are a flavorful addition to this long-simmering and easy to make stew.
Prep Time
12 hours 15 minutes
Cook Time
3 hours 25 minutes
Total Time
15 hours 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 18 oz (500 g) fava beans, dried
- 9 oz (250 g) bacon, diced
- 8 oz (230 g) ham, diced
- 3 strands saffron
- 2 chorizo sausages
- 2 blood sausages
- 1 bay leaf
- Salt, to taste
Directions
- Soak the fava beans in water overnight.
- Add the fava beans and soaking water to a large pot.
- Bring the water to a boil for 15 minutes and skim any foam from the surface.
- Add the bacon, ham, and saffron.
- Lower the heat to simmer and cook for about 5 minutes.
- Puncture the casings of the chorizo and blood sausages before also adding them to the pot.
- Cook for another 5 minutes.
- Add the bay leaf to the pot and cover with the lid.
- Simmer for 2–3 hours, or until the beans are tender. Add more water, if necessary, to keep the ingredients covered.
- Remove the pot from the heat and set the fabada asturiana aside to rest for 15 minutes before serving.
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