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.
Fabada
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PREP TIME15 mins
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COOK TIME2 hrs 30 mins
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TOTAL TIME11 hrs 5 mins
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SERVING8 People
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VIEWS30
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
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Carbohydrate37 g
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Cholesterol91 mg
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Fiber11 g
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Protein27 g
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Saturated Fat15 g
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Sodium1202 mg
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Sugar5 g
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Fat39 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 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
Recipe View 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
Recipe View 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
Recipe View 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
Recipe View 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)
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RECIPE REVIEWS
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Antonia Schmeler
Jun 15, 2025I substituted cannellini beans for the fabada beans, and it still turned out great. A very forgiving recipe!
Lottie Bartoletti
May 12, 2025The saffron makes all the difference! It adds a lovely aroma and depth of flavor to the stew.
Yasmin Steuber
Apr 30, 2025Next time, I will add a pinch of smoked paprika for an extra layer of smokiness.
Betsy Kling
Apr 19, 2025I 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
Mar 20, 2025This recipe is fantastic! The flavors are so rich and authentic. It's become a family favorite.