Fabada

Fabada
  • PREP TIME
    15 mins
  • COOK TIME
    2 hrs 30 mins
  • TOTAL TIME
    11 hrs 5 mins
  • SERVING
    8 People
  • VIEWS
    30

A hearty and soul-satisfying Spanish bean stew, brimming with smoky pork and flavorful sausages, a true taste of Asturian comfort.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    37 g
  • Cholesterol
    91 mg
  • Fiber
    11 g
  • Protein
    27 g
  • Saturated Fat
    15 g
  • Sodium
    1202 mg
  • Sugar
    5 g
  • Fat
    39 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
8 hrs

Soak the beans: Cover the dried beans with plenty of hot water in a large bowl and let them stand overnight (at least 8 hours).

02

Step
5 mins

Blanch the salt pork: Fill a Dutch oven halfway with water and bring to a boil over high heat. Add the salt pork and boil for 5 minutes. Remove the salt pork and discard the water. (5 minutes)

03

Step
25 mins

Build the flavors: Drain the soaked beans and place them in the Dutch oven. Add 10 cups of fresh water and bring to a boil over high heat. Boil for 15 minutes, skimming off any foam that rises to the surface. Stir in the saffron, blanched salt pork, and diced serrano ham; simmer for 5 minutes. Add the chorizo and morcilla sausages and cook for another 5 minutes, skimming off any foam. (25 minutes)

04

Step
2 hrs 30 mins

Simmer to perfection: Reduce the heat to low, add the bay leaf, cover the Dutch oven, and simmer gently until the beans are tender and creamy, 2 to 3 hours. Add more water if needed to keep the beans submerged. (2-3 hours)

05

Step
20 mins

Rest and serve: Remove from the heat and let the fabada stand for 20 minutes before serving to allow the flavors to meld. (20 minutes)

For a richer flavor, use homemade ham stock or chicken stock instead of water.
If you can't find Asturian fabada beans, lima beans are a good substitute, but the flavor will be slightly different.
Adjust the amount of saffron to your preference. More saffron will give the stew a more intense color and flavor.
Be careful not to overcook the beans, as they will become mushy. They should be tender but still hold their shape.
Fabada is traditionally served as a hearty one-pot meal, perfect for a cold winter day.

Kenton Langworth

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 10 Ratings)
Total Reviews: (5)
  • Antonia Schmeler

    I substituted cannellini beans for the fabada beans, and it still turned out great. A very forgiving recipe!

  • Lottie Bartoletti

    The saffron makes all the difference! It adds a lovely aroma and depth of flavor to the stew.

  • Yasmin Steuber

    Next time, I will add a pinch of smoked paprika for an extra layer of smokiness.

  • Betsy Kling

    I was a bit intimidated at first, but the directions were clear and easy to follow. The result was a delicious and satisfying meal.

  • Obie Bernhard

    This recipe is fantastic! The flavors are so rich and authentic. It's become a family favorite.

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