Main Courses > International Cuisine > European Mains > Spanish Fabada
Traditional Spanish Fabada Asturiana
Hearty and flavorful Spanish bean stew with chorizo, morcilla, and pork belly. A comforting classic from Asturias.
Ingredients
- 500 g Dried Fabes Beans (Asturian butter beans)
- 200 g Smoked Chorizo
- 200 g Morcilla (Spanish Black Pudding)
- 200 g Salted Pork Belly (Tocino)
- 1 Smoked Ham Hock (Jamón)
- 1 medium Onion
- 2 cloves Garlic
- a pinch Saffron Threads
- 1 tsp Sweet Smoked Paprika (Pimentón de la Vera)
- 2 tbsp Olive Oil
- to taste Salt
- approx. 3 liters Water
Soaking the Beans
The night before you plan to cook the fabada, place the dried fabes beans in a large bowl and cover them generously with cold water. Let them soak for at least 24 hours, changing the water a couple of times. This helps soften the beans and reduces cooking time.
Preparing the Meats
Rinse the salted pork belly and the smoked ham hock under cold water to remove excess salt. You can optionally soak them separately in cold water for a few hours, changing the water a couple of times, to further reduce the saltiness. Cut the chorizo and morcilla into large chunks. Don't prick the morcilla, as you want it to retain its shape during cooking.
Initial Cooking
Drain the soaked beans and place them in a large, heavy-bottomed pot. Add the smoked ham hock, salted pork belly, onion (peeled and halved), and garlic cloves (peeled). Cover everything with fresh cold water – about 3 liters, ensuring the ingredients are well submerged.
Simmering the Fabada
Bring the pot to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot partially, and cook for about 2-3 hours. Skim off any foam or impurities that rise to the surface during cooking. Important: Do not stir the beans vigorously during cooking, as this can break them. Instead, gently shake the pot occasionally.
Adding the Chorizo and Morcilla
After 2-3 hours of simmering, add the chorizo and morcilla to the pot. Also, add the saffron threads and sweet smoked paprika. Continue to simmer for another hour, or until the beans are very tender and the meats are cooked through. The cooking time may vary depending on the quality and age of the beans.
Adjusting the Broth
During the last hour of cooking, check the broth consistency. If it seems too thin, you can remove a cup of broth and mash some of the beans against the side of the pot, then return the mixture to the pot. This will help thicken the broth naturally. If the broth is too thick, add a little more water.
Seasoning and Resting
Once the beans are tender and the meats are cooked, remove the ham hock. Let it cool slightly, then shred the meat and return it to the pot. Season the fabada with salt to taste. Remove the onion and garlic cloves. Let the fabada rest for at least 30 minutes before serving. This allows the flavors to meld together.
Serving
Serve the fabada hot, in deep bowls. Make sure each serving includes a generous portion of beans, chorizo, morcilla, and pork belly. A crusty bread is the perfect accompaniment for soaking up the flavorful broth.
Nutrition Facts Estimated per 100g of product
Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.
Calories: Approximately 150-200 kcal
Protein: 10-15g
Fat: 8-12g
Carbohydrates: 10-15g
Other Considerations for Nutrition
Fabada is a hearty and rich dish, relatively high in fat and sodium due to the pork products. It's a good source of protein and fiber from the beans. Consider smaller portion sizes and balancing with lighter meals for a healthier diet.
FAQ
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Can I use canned beans instead of dried beans?
While it's not traditional, you can use canned fabes beans in a pinch. Reduce the cooking time significantly and add the canned beans during the last hour of cooking. The flavor will be slightly different, but it will still be a satisfying dish. -
Where can I find fabes beans?
Fabes beans, also known as Asturian butter beans, can be found in specialty food stores, Spanish delis, or online retailers. If you can't find fabes beans, you can substitute with large white beans, such as Great Northern beans or Cannellini beans, but the texture will be slightly different. -
Can I make fabada in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Soak the beans as directed. Place all ingredients in the slow cooker, cover with water, and cook on low for 6-8 hours, or until the beans are tender. Adjust seasoning as needed.