A peasant dish from Asturias documented since the 19th century, fabada arises from the combination of faba (native beans) with compango, the sausages from the Asturian pig slaughter.
Mediterranean
Asturian Fabada
Fabada asturiana tradicional con fabes, chorizo, morcilla y lacón, receta paso a paso auténtica.
- Spain
- MAIN COURSES
- High protein
- medium
15 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 580 kcal
- Protein 32 g
- Carbohydrates 48 g
- Fat 28 g
Story behind the dish
Preparation
Fabada Asturiana is a preparation from Spain with medium difficulty. Reserve about 165 minutes in total (15 for mise en place and preparation, 150 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of fabes (Asturian beans).
- Have ready: 150 g of Asturian chorizo.
- Have ready: 150 g of Asturian blood sausage.
- Have ready: 150 g of bacon.
- Have ready: 100 g of lacón.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Soak the beans the night before
Soak the beans the night before. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
in a pot
In a pot, place the beans with cold water, covering them, along with the whole onion, garlic and lacón. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Bring to a boil and remove the foam
Bring to a boil and skim off the foam, then reduce heat to very low. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the bacon
Add the bacon, chorizo and blood sausage, cook covered for 2 hours without stirring with a spoon (move the pot with the handles). Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add cold water ('scare the beans') a couple of times during the…
Add cold water ('scare the beans') a couple of times during cooking if necessary. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Adjust salt at the end
Adjust the salt at the end, remove the onion and serve very hot. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Never stir with a spoon, move them by shaking the pot so that the beans do not break.
- A quality compango (Asturian sausages) makes the difference in the final flavor.
Variations
- Fabada without lacón (lighter)
- Fabada with seafood (modern version)
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.