Is this Possibly the Best Fabada Recipe?

By Edu Valor / Author - Spanish Chef

I've tried several versions of this stew, and I think this one is the best fabada recipe.

Great taste and texture, and most Asturian families make it this way. It's easy, one-pot cooking at its best. Just give it enough time.

The authenticity is there in every sense.

Asturias, in the green north of Spain, where fabada is not a restaurant gimmick or a vague “bean soup,” but a true part of family life.

This is the dish many middle-class families know well. It is warm, filling, and made for cold days and long walks.

The subtle sweetness of Asturian fabes is unmatched.

The subtle sweetness of Asturian fabes is unmatched.

What Food is Fabada?

Fabada, or fabada asturiana, is an Asturian bean stew built around large white beans called fabes and a small group of pork meats that give the pot its hearty flavor.

A classic Spanish winter dish, rich and filling and perfect for people who want real food rather than something light and forgettable.

Beans, chorizo, morcilla, pork belly or panceta, and ham or lacón, which is cured pork shoulder, are the main ingredients. That combination is the heart of the traditional recipe from Asturias.

What makes the authentic version special is not fancy technique. It’s restraint. We do not load the pot with tomato, carrots, paprika by the spoonful, wine, herbs from all over the garden, or hot spices just because we can.

In Asturias, the flavor should come mainly from the fabes and the compango, the meats cooked with them.

The broth turns silky from the beans themselves, and that texture is one of the signs you are on the right track. For me, that is the soul of the best fabada recipe.

What You Will Need

Size comparison, before and after soaking fabas beans.

Size comparison, before and after soaking fabas beans.

What can Save You Time?

I can imagine you're pressed for time but still want to enjoy a hearty and satisfying bowl of fabada.

There's a way. Just use jarred or canned fabes, butter beans, or another large white bean similar to them. In about 45 minutes, you can have fabada just the way you like it.

Follow the same steps above, except for the soaking, since cooked beans don't need soaking, and set the cooking heat to medium.

In the last 10 minutes, taste the broth and adjust with salt if needed.

As for serving, keep it simple. This is not a dish that needs decoration or trendy extras.

Among the best tips for serving fabada is this one: serve it hot in deep bowls or cazuelas, with crusty bread and maybe a simple green salad with tomato on the side if you want something fresh.

Some families serve the beans and broth first, then slice the meats and put them on a plate to share.

Others cut up the meat and return it to the pot, or simply keep everything together in one bowl. It's perfectly normal, and feels generous and homey.

As for drinks, natural sidra is the traditional option, but a young red wine does well too. A fruity wine complements the hearty dish well.

TIPS:

• After 2 hours of cooking, skim off any foam from the top with a large spoon.
• Salt needs a little common sense here. Because chorizo, morcilla, ham, pork belly, and lacón can all bring salt, I always wait until 2 hours have passed to season. Sometimes the pot needs none at all.
• You may not live in an area where Spanish products are easily available. If you cannot get Asturian fabes, use the best large dried white butter beans you can find, preferably ones with thin skins and a creamy interior. Spanish judiones or granja beans can work well, and even cannellini beans can give you a good result.
• If Asturian chorizo is unavailable, choose a mild Spanish-style cured chorizo. Avoid smoked ones with strong spices unless there's nothing else. Some chorizos can be overpowering. Same with morcilla (blood sausage). There are lots of different kinds, so look for a mild one.
• After 2 hours of cooking, take a bite of a bean to see if it needs more time. The bean should be completely tender and creamy inside, not firm or chalky.
• If authenticity is a concern, I'll eventually include online stores here where you can buy Spanish ingredients at a reasonable price!

You can make a very good pot of fabada outside Spain. I've done it, and so can you. Enjoy this classic!

Understand that fabada really needs time to cook slowly, at least 2 hours, but 2.5 hours is better. If it doesn't bother you, go for 3 hours.

One of the best things about fabada is how little you need to interfere. Don’t stir the pot hard with a spoon, because the beans can break.

Instead, hold the handles and give the pot a gentle shake so the broth moves and thickens naturally. If the water level drops too much, add a bit more water.

Not adding that extra water is going to leave part of the beans uncooked.

The goal is a rich, silky broth, not a dry pot. By the end, the beans should feel soft and velvety, and the meats should have shared their flavor with everything.

Make sure to soak the beans for at least 12 hours, preferably overnight.

Many people, including myself, think fabada is even better the next day. When the dish really comes together and becomes the best fabada recipe in your kitchen.

*****

Edu's Rich Pork Stews

Cerdo con patatas (pork potato stew)

Carcamusas de Toledo (pork chorizo stew)

Patatas con Costillas (potato ribs)

Fabada Asturiana (white bean stew)