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Fabada recipe

Fabada recipe

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A traditional Spanish bean and ham dish, from the Asturias region.

12 people made this

IngredientsServes: 8

  • 450g dried Asturian fabada beans or dried broad beans
  • 125g salt pork
  • 2.3L water
  • 1/2 teaspoon crushed saffron threads
  • 225g serrano ham, cut into 6mm cubes
  • 225g Spanish chorizo sausage, casing removed, sliced 1cm thick
  • 225g morcilla sausage or blood sausage, sliced 1cm thick
  • 1 bay leaf

MethodPrep:15min ›Cook:2hr30min ›Extra time:8hr20min › Ready in:11hr5min

  1. Cover beans with ample hot water and allow to stand overnight.
  2. Fill a casserole 1/2 full with water and bring to the boil over high heat. Add salt pork, and allow to boil for 5 minutes, then remove. Pour out water.
  3. Drain water from beans and place them into casserole. Pour in 2.3L of water, then bring to the boil over high heat. Boil for 15 minutes, skimming and discarding the foam that forms on top. Stir in saffron, salt pork and diced ham; simmer for 5 minutes. Add the chorizo and morcilla sausages, and cook for 5 minutes more. Skim any foam that forms on top.
  4. Reduce heat to low, add bay leaf, cover and simmer until the beans are tender, 2 to 3 hours, adding water if needed to keep beans moist. Allow beans to stand for 20 minutes off of the heat before serving.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (7)

by Georgia Belle

Amazing doesn't begin to describe how good this is! And you can substitute other sausages - play around with your favorites!-04 May 2009

by Melissa

I had never made this or even heard of this until I stumbled upon this recipe. Had a hard time "experimenting" with saffron since it is so costly. Took a leap of faith and was blessed. Thank you for this submission.-02 Jan 2010

    • 1 pound Judion Dry Beans
    • 6 cups Water for soaking beans
    • 5 cups Chicken broth
    • 1 Onion, diced
    • 1 Bell pepper, diced
    • 4 cloves Garlic, minced
    • 8 ounces Jamon Serrano or Salt Pork, coarsely diced
    • 8 ounces Chorizo sausage, coarsely diced
    • 6 ounces Morcillia (Spanish sausage), coarsely diced (optional)
    • 2 Tablespoons Extra Virgin Olive Oil
    • Salt to taste
    1. Prep Time/ Cook Time Soak beans overnight, 3-4 hours simmering on the stovetop Instructions Soak the beans overnight in water. Drain. Add beans and broth to a large soup pot. Cook until soft, approximately 3 hours. (Optional: After several hours of cooking feel free to add additional broth or water to make the recipe like a soup, or keep it thick for a traditional taste!) In a separate pot add the Extra Virgin Olive Oil. Cook the onion, pepper, and garlic and until just tender. To the onion mixture, add the ham and sausages. Cook for 3 minutes. Remove 1 cup of cooked beans and coarsely mash. Return the mashed beans to the pot containing the remainder of the whole beans. Add the onion-sausage mixture to the beans Simmer for 40 minutes. Add salt to taste. Serve and enjoy! We recommend serving in a terra-cotta clay cazuela.

    Fabada Ingredients

    • 500g of butter beans (fabes)
    • 2 black puddings (morcillas)
    • 1 100g ham hock (punta de jamon)
    • 2 spicy sausages (chorizos)
    • 1/2 glass of oil
    • 1 Large Onion &ndash peeled and cut into quarters
    • 2 Cloves of Garlic &ndash peeled but whole
    • 1 Teaspoon of spicy paprika
    • Olive Oil
    • Saffron
    • Salt

    NOTE: In Asturias they would normally add about 100g of lard, a bit of pig&rsquos ear and a bit of pig&rsquos tail for added flavour. I think you may have problems getting these so I suggest that you get about 200g of a cheap cut of pork perhaps skirting or something similar as an easy replacement.

    Fabada Asturiana -- Hearty Spanish Bean Soup

    1/4 cup olive oil for sautéing 1 yellow onion (cut in bite-size square chunks)
    1 medium green bell pepper (cut in bite-size square chunks)
    1 medium red bell pepper (cut in bite-size square chunks)
    6 strips bacon, chopped
    5 cloves garlic mashed with one teaspoon salt
    4 (14-ounce) cans butter beans
    2 cups chicken stock
    1/4 cup sherry
    1 pound smoked ham cut in chunks
    1 teaspoon Bijol powder
    salt and black pepper to taste
    2 tablespoons masa flour mixed with 1/2 cup water
    1 cup whole milk

    Chunks of Spanish chorizo or morcilla (blood sausage)

    Add three cans of butter beans, INCLUDING liquid. Add chicken stock, sherry, and ham chunks. Stir in the Bijol powder.

    Take the remaining can of butter beans, mash them, and stir into the pot.

    Simmer on low for about one hour, stirring occasionally. OPTION: Add chorizo and/or morcilla chunks during the last 20 minutes of simmering.

    Finally, add masa flour (you may substitute white flour) mixed with water to thicken, stirring constantly.

    Stir in the milk, bring almost to a boil, remove from heat, and serve hot.


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    Fabada Asturiana- Spanish White Bean Stew

    Hello everyone! I haven’t posted any recipes or the past 6 weeks because I have been very busy attending a 4-week intensive course in Spanish cuisine at the Madrid Cordon Bleu School. Every day we had a 3-hour demonstration class followed by a 3-hour practical class. It was quite tiring: here is a picture of me on the first day of class when I was rested and ‘raring to go.’ Four weeks later, I didn’t feel quite so rested!

    After doing this course, I am definitely not an expert in Spanish cuisine, but I can say that the Spanish do use a lot of olive oil and smoked paprika (pimenton) in their cooking. They also use a lot of cured meats such as chorizo and Iberian ham.

    One traditional dish from the Asturias region of northwest Spain is called Fabada Asturiana. This stew uses fabes (white beans) combined with smoked pork sausages from Asturias (chorizo asturiana), and blood sausages from the region (morcilla asturiana). The addition of the pancetta gives this dish a hearty smoked flavor- perfect especially for the cooler weather. (While I was in Madrid, the temperature reached an average of 90 F every day, however I still liked eating this dish)!

    The fabes are large white kidney beans from Asturias that are creamy and tender- however you could also use cannellini or Great Northern beans as a substitute. I had never tried morcilla or blood sausages before but these had a light texture that I really liked. These sausages need to be added at the very end of the cooking, otherwise they tend to break up and ‘disappear’ in the stew. If you don’t have access to the morcilla, you could substitute another type of sausage of your choice.

    And don’t worry about soaking the white beans overnight and cooking them for two hours ahead of time! I used the quick-soak method, where you bring the beans briefly to a boil and let soak for only 1-hour- this will save you a lot of time!

    Blood sausage from Asturias (morcilla asturiana), Smoked sauage from Asturias (chorizo asturiana) and pancetta

    So, if you want to experience a taste of Spain (without having to travel to the country) try making this smoky bean stew, Fabada Asturiana!

    What is Fabada?

    Fabada Asturiana, or most commonly called Fabada is originated in Spain. It is a kind of Spanish Stew and very popular in the Principality of Asturian, an autonomous community in the mountainous part of Northwest Spain. Thus, the name Fabada Asturiana.

    Known all over Spain, this traditional stew is made up of beans and pork and a few processed pork that makes it so flavorful. They are so popular that you can also find canned Fabada. Meats are usually sold in sets too.

    This heavy dish is a comfort food commonly eaten during winter served hot. It is customarily served during lunchtime as a starter but can also be as the main course.


    Add bacon to medium, heavy pot over medium-high heat. Cook, stirring with wooden spoon, until fat is rendered. Add ham and chorizo cook, stirring occasionally, until light golden brown on all sides, about 7 minutes. Add sofrito, ham-flavored concentrate and sazón to pot cook until fragrant, about 2 minutes.

    Add 2½ cups water to pot. Using wooden spoon, scrape up any morsels stuck to bottom. Bring water mixture to a boil. Add beans and morcilla to pot bring to a boil. Reduce heat to medium low and simmer until flavor comes together and mixture thickens, about 10 minutes.

    Transfer morcilla to cutting board cut into ½ inch slices. Return to pot. Evenly divide soup among shallow serving bowls.

    You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!

    Save Time and Add Flavor with GOYA® Sofrito

    Sofrito - a puree of tomatoes, onions, green peppers, cilantro and garlic - is used as a cooking base in many Spanish dishes like rice, soups and stews. But washing, chopping and cooking down the vegetables can be time-consuming. Instead of hassling, simply open a jar of GOYA® Sofrito and add the fresh-tasting mixture to your favorite dishes. Then enjoy the authentic flavors you love, without the work.

    Fabada Ingredients

    • 500g of butter beans (fabes)
    • 2 black puddings (morcillas)
    • 1 100g ham hock (punta de jamon)
    • 2 spicy sausages (chorizos)
    • 1/2 glass of oil
    • 1 Large Onion &ndash peeled and cut into quarters
    • 2 Cloves of Garlic &ndash peeled but whole
    • 1 Teaspoon of spicy paprika
    • Olive Oil
    • Saffron
    • Salt

    NOTE: In Asturias they would normally add about 100g of lard, a bit of pig&rsquos ear and a bit of pig&rsquos tail for added flavour. I think you may have problems getting these so I suggest that you get about 200g of a cheap cut of pork perhaps skirting or something similar as an easy replacement.

    Fabada, a Spanish one pot dish of chorizo, morcilla and butter beans

    Create a cucina povera dish in exchange for more disco-by-post. Wrighty (the disco spinning DJ in question) said this creation didn’t need to be Italian of origin, just something rooted in history as a tasty and economical dish.

    Research commenced and quickly the irony of such meals was laid bare. To recreate something with peasant provenance in your own home isn’t all that cheap. Fancy making up an authentic cassoulet or osso bucco and the price soon racks up.

    From oxtail to feather steak and morcilla to veal shanks, lots of traditionally thrifty ingredients are no longer inexpensive. A result of good old supply and demand, some becoming fashionable and therefore leading to, shall we say ‘opportunistic’ pricing, and others having to be imported to our little island.

    Trying to stick to the affordable-yet-delicious theme as much as possible I considered the Brazilian feijoada, French pot-au-feu and Italian panzanella, but none were giving me the oooosh factor, that guttural reaction I was after.

    I sidestepped from the France and Italy into Spain, looking for something with a bit more poke, and came across the fabada. A bold meat and bean stew originating in the Asturias mountains in the north.

    Looking through several recipes online, including BBC Good Food and Delicious I found a few variants, mainly around the number of meats involved. In addition to chorizo and morcilla (mainstays) some also contained lamb shoulder, ham hock, pork loin and bacon.

    The meats are cooked slowly with the white beans that have been soaked overnight, the meal taking a good 2 to 3 hours to cook overall. Long cooking time is fine of course (you’ll see many of my posts are the slow cook variety) but tonight I needed to make it far faster without sacrificing any flavour.

    I decided to keep it simple, Strip out the other meats and stick with the heart of the dish – the chorizo, morcilla, some jamon Serrano and paprika, and I’d use good quality tinned large butter beans. Then to help create body and richness I chose to cook my fabada with a mixture of light pork stock (a cube shaped cheat) and red wine.

    It might not be a fancy meal, but my, it is incredibly tasty. Together these ingredients create something with real richness and delicious complexity, and after around 30 minutes cooking time they felt like they’d been mingling for much longer. Not bad for a meal that cost just £14 to feed four.

    Fabada recipe - Recipes

    Cooking is always an adventure in my kitchen. Especially when I’m testing a new recipe or a new recipe idea.

    Sometimes those recipe ideas are huge successes and end up being a family favorite – and sometimes they are sadly lacking and so awful they end up in the compost bin. Even a trained chef can create a few recipe stinkers once in a while.

    I had been reading about Spanish cuisine several years ago and while digging around in the foundations of the cuisine, I found an interesting Spanish White Bean stew called Fabada. I was extremely intrigued. The hearty ingredients in the stew combined with large Spanish white beans, saffron and sometimes paprika, sounded like a dish my clients, as well as my family, would love. This was a recipe I had to re-create.

    Just like most traditional cultural dishes, every chef and every family has their own version of Fabada. I found multiple methods and mouth-watering recipes for preparing this hearty winter dish.

    Fabada Asturiana is a slow cooked white bean and pork stew that is served all over Spain. Because it’s such a hearty dish, it’s usually served during the winter months. The stew is filled with large Asturian white beans called Fabes de la Granja and it also typically includes pork shoulder or bacon, black pudding, chorizo and saffron.

    Although I adore pulled pork in most any recipe, I decided to keep things simple and add only chorizo and diced smoked ham to the stew. I wanted to create a stew that didn’t require two days or even one long day to prepare. After all, it’s not often I have an entire day to spend in the kitchen cooking – yes, even I have limited time.

    If you don’t eat pork you can still enjoy this stew. For a pork free version, chorizo can be found prepared with chicken and leaving out the diced ham is perfectly acceptable.

    How about that black pudding you say? I’m not a huge fan of black pudding. It’s not something most Americans think of when making a recipe, and it’s not readily available here in the states. So you can thank me now… I left that particular ingredient out of my Fabada.

    After testing a few versions of this Spanish stew, some good, some not so good, I found a winning recipe. It’s certainly far from the traditional Spanish White Bean Stew, but it’s a lovely homage to a festive cuisine that displays character and excitement in every recipe.

    I think this is what I love most about cooking. Finding a recipe that intrigues me and re-creating it to suit my family’s tastes and lifestyle. This lovely Spanish White Bean Stew has now become a family favorite. A little spicy, hearty, flavorful and simply prepared on a weeknight or for a cozy winter weekend. Your tastebuds will not be disappointed!