Fabada asturiana
Fabada asturiana
Asturian bean pot — large white beans, pork, and a slow simmer. Not a chilli, not a cassoulet copy.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Fabada asturiana.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 15 min
- Cook
- 2 hr 30 min
- Total
- 10 hr 45 min
- Difficulty
- Medium
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Fabada is white beans (fabes) simmered with chorizo, morcilla and a bit of pork until the broth goes creamy. You do not mash it into a paste. Asturian fabes are the point; large white beans are the grocery stand-in. A weeknight pressure cooker is allowed if you say so.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Cover soaked beans, onion, garlic, paprika and bay with water. Bring to a simmer, skim.
10 minStep 2
Add chorizo and pork. Simmer gently 2–2.5 hours until the beans are creamy and intact. Salt late. A splash of cold water now and then keeps the skins from splitting.
140 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Fabes → Large white beans (cannellini, butter beans)
Small beans turn to mush. Use the biggest white bean you have.
Tips
- Morcilla (blood sausage) is the Asturian extra if you can find it.
- Better the next day. The fridge is part of the method.
History & culture
Asturias. A winter pot. Cider on the side if you are doing it properly.
A mountain bean pot that restaurants made a regional emblem. The American bean met Iberian pig.
Regional variation
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Flavio Lorenzo Sánchez from Gijón, España via Wikimedia Commons (CC BY-SA 2.0). https://commons.wikimedia.org/wiki/File:Fabada%20Asturiana%20y%20Compangu%20(13231802453).jpg
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Fabada asturiana take?
10 hr 45 min all in — 15 min prep, 2 hr 30 min cook, 8 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 6 pots. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Stockpot.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Fabes → Large white beans (cannellini, butter beans). Small beans turn to mush. Use the biggest white bean you have.
Any tips from this recipe?
Morcilla (blood sausage) is the Asturian extra if you can find it. Better the next day. The fridge is part of the method.
Can I prepare this ahead?
Better the next day. The fridge is part of the method.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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