Fabadas asturianas recipe

Fabadas Asturianas recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Fabadas asturianas is a traditional Spanish dish hailing from the region of Asturias. This hearty and flavorful recipe features white beans cooked with a variety of ingredients such as chorizo, morcilla (blood sausage), bacon, and saffron. The result is a rich and comforting stew that is perfect for cold winter days. With its combination of protein-packed beans and savory meats, Fabadas asturianas is a satisfying and delicious meal that showcases the robust flavors of Asturian cuisine.

Keywords: Fabadas asturianas, traditional Spanish dish, Asturias, white beans, hearty stew

Fabadas asturianas recipe details

Fabadas asturianas recipe, recipe Rating: 4.6
Number of votes:104 

Ingredients

1 large	onion, chopped
4 clove(s)	garlic, finely sliced
1	ham hock or you can use a piece of Serrano or similar ham/bacon
250 g	chorizo
250 g	black pudding
400 g	butter beans soaked for 12 hours, or use 2 tins, or other beans such as broad beans
500 g	potatoes, peeled and cut into 4 cm chunks
½	cabbage or some leaves
2 sprig(s)	marjoram, chopped or use dried marjoram or oregano (1 – 2 tsp)
1 tsp	paprika
1 tsp	saffron
	salt and black pepper, to taste
	water or chicken stock
1 tbsp	olive oil

Instructions

Heat the olive oil in a large casserole and add the chorizo (in the piece) and cook until browned. Drain the soaked beans (add tinned beans later) and add them with the onion, garlic, ham hock and black pudding in the piece to the casserole, cover with water or stock and simmer for approximately an hour or until the beans are almost tender. The black pudding will break up and add flavour. If you want it in pieces add with the potatoes after the first hour.

Add the potatoes, cabbage and herbs (plus the beans if you are using tinned) and the seasonings.

If it is looking a little dry top up with more water and simmer for a further 30 – 45 minutes checking that the ham hock, beans and potatoes are cooked.

When done, take the ham hock out and remove the meat from the skin and bone, cut into pieces and return to the casserole. Remove the chorizo and black pudding, slice them into large chunks and return them as well and reheat.

Sprinkle with chopped parsley and serve in bowls with crusty bread and a good Rioja.

Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a