Fabada Asturiana

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Drain the soaked beans and put them in a wide, heavy pot. Cover with cold water by 4 cm.

   Mark done

2. Add the chorizo, morcilla, lacón, pancetta, onion, garlic and bay leaf. Do not add salt yet — the meats are heavily salted.

   Mark done

3. Bring slowly to the boil and skim off the foam thoroughly for the first 10 minutes.

   Mark done

4. Add the olive oil, reduce to the barest simmer, and cook uncovered for 2½ to 3 hours.

   Mark done

5. Never stir with a spoon. To move things around, take the pot by the handles and shake it in a circular motion.

   Mark done

6. Twice during cooking, add a small glass of cold water to shock the beans and stop them bursting.

   Mark done

7. After 90 minutes, lift out a ladleful of broth and dissolve the saffron and pimentón into it, then return it to the pot.

   Mark done

8. When the beans are completely creamy and the broth has thickened and turned orange, taste and add salt if needed.

   Mark done

9. Lift out the meats, slice them, and return them to the pot. Rest 20 minutes off the heat before serving.

   Mark done

Chef’s Tips

• Shake, never stir. Broken beans give a cloudy fabada and Asturians will notice.
• Salt only at the very end, once you know how much the cured meats have contributed.
• It is significantly better the next day, which is how it is traditionally eaten.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Asturian cider, poured from a height
• Crusty bread
• Rice pudding (arroz con leche) afterwards

Storage & Reheating

Refrigerate up to 4 days and freeze 3 months. Reheat very gently, shaking rather than stirring.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.