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Spanish

Fabada asturiana

Non-vegetarian

Large, buttery white beans slowly simmered with chorizo, morcilla and pork belly, tinted with saffron and paprika. The rich signature stew of Asturias.

Fabada asturiana is a Spanish stew from Spain, ready in about 1 hour 35 minutes and made with white beans (canned), chorizo and blood sausage. It serves 6 and is rated easy to cook.

Start cooking
Clay dish of fabada asturiana with white beans, chorizo and morcilla
Photo: Juan J. Martínez from Valencia, España / Wikimedia Commons · CC-BY-SA-2.0
Prep
10 min
Cook
1 h 10 min
Rest
15 min
Total
1 h 35 min
Serves
6
Level
Easy
Calories
581

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Put the pork belly (opens in a new tab), chorizo (opens in a new tab), onion (opens in a new tab), garlic (opens in a new tab) and water in a wide pot. Bring to a simmer and cook gently for 40 minutes, skimming off the fat that rises.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Warm the oil in a small pan, take it off the heat and stir in the paprika (opens in a new tab) for a few seconds until fragrant and brick-red (it burns easily), then add to the pot with the crumbled saffron (opens in a new tab).

    • 2 min
    • low heat

  3. Step 3

    Add the beans and the morcilla (opens in a new tab) and simmer very gently for 25 minutes. Do not stir – shake the pot instead so the beans stay whole.

    • 25 min
    • low heat

    Morcilla bursts if boiled hard.

  4. Step 4

    Remove the onion (opens in a new tab), taste for salt and rest for 15 minutes. Slice the meats and serve them on a platter alongside bowls of beans.

      An onion being chopped on a board
      How it looks · Photo: Christina & Peter on Pexels

    About this dish

    Origin
    Asturias, Spain · Well documentedMore food from Spain
    Dish
    Lunch · Stews & braises · Main courses
    Cooking method
    Simmered, Stewed
    Taste
    smoky, rich, savoury
    Diet
    Dairy-free · No nut ingredients · High-protein
    All labelsNon-vegetarian · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free · High-protein · Carb-conscious
    Worked out from the ingredients. How labels work
    Good for
    One-pot · Make-ahead
    Cook more with
    White beans (canned) · Chorizo · Pork belly · Onion · Garlic · Paprika
    Techniques
    Simmering · Stewing

    Allergens

    • May contain: Wheatfrom blood sausage
    • May contain: Glutenfrom blood sausage
    • May contain: Sulphitesfrom chorizo

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    581 kcal per serving

    Calculated

    1 serving ≈ 407 g · recipe makes 6

    Where the energy comes from

    • Protein 16%
    • Carbohydrate 22%
    • Fat 62%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy581 kcal143 kcal
    Protein22.6 g5.6 g
    Carbohydrate32.5 g8 g
    Net carbohydrate25.7 g6.3 g
    Sugars1.7 g0.4 g
    Added sugars0 g0 g
    Fibre6.9 g1.7 g
    Fat40.2 g9.9 g
    Saturated fat14.2 g3.5 g
    Trans fat——
    Cholesterol85 mg21 mg
    Sodium1055 mg259 mg
    Salt equivalent2.6 g0.6 g
    Vitamins & minerals per serving
    Potassium
    826 mg
    Calcium
    131 mg
    Iron
    6.9 mg
    Magnesium
    85 mg
    Vitamin A (RAE)
    10 µg
    Vitamin C
    2 mg
    Vitamin D
    —
    Vitamin B12
    1.3 µg
    Folate (DFE)
    92 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Mash a few beans against the side of the pot to thicken the broth.

    Common mistakes

    • Stirring with a spoon, which breaks the beans; shake the pot instead.

    Serve with

    • Serve with crusty bread and a glass of Asturian cider.

    Food safety

    • Simmer the pork belly until tender and cooked through; cool leftovers within 2 hours and reheat until bubbling.

    Storage

    • Keeps 3 days refrigerated and improves overnight.

    Reheating

    • Reheat gently with a splash of water.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 1, 3

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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