Summary: Fabada Asturiana is a legendary, deeply comforting Asturian bean stew featuring large white fabes beans, spicy chorizo, smoky morcilla, and cured pork. Prepared through slow simmering to achieve an ultra-creamy broth, this hearty winter dish requires 20 minutes of preparation, 150 minutes of cooking, and yields 6 rich, protein-packed servings.
Did you make this recipe? Share the result with the community.
Category: Main Dishes, Cuisines
Success rate: 98% of users successfully made this recipe
Quick overview
- Dish: Fabada Asturiana
- Category: Main Dishes, Cuisines
- Cuisine: Spanish
- Main ingredient: Large white beans, 1 lb (dried)
- Guide: 12 Most Popular Spanish Dishes: Favorite Recipes of Spanish Cuisine
- Total time: 170 minutes (20 min prep + 150 min cooking)
- Difficulty: Medium
- Servings: 6 servings (Serving weight: 520 g)
- Key technique: Slow simmering with cold water shocks
- Preparation types: Simmering, braising
- Dietary info & Allergens: Pork derivatives, garlic
- Suitable for: Lunch, dinner, cold weather
- Nutritional values (per 1 serving): 680 kcal, Protein: 32.0 g, Fat: 42.0 g, Carbs: 45.0 g
- Storage: 3 days in the fridge, 3 months in the freezer
- Pairing: Amber Ale, Spanish Cider, Sparkling Water
- In a nutshell: Rich, smoky Asturian bean stew with artisan sausage and tender pork.
- Last updated: September 21, 2026
WAGUU says: “Simmer the beans gently without stirring with a spoon to keep the delicate skins intact while starch thickens the velvety broth.”
How to take it further: Add a pinch of Spanish saffron threads during the final 20 minutes of simmering, or stir in freshly minced flat-leaf parsley right before serving.
Key facts
| Prep time: | 20 minutes |
| Cooking time: | 150 minutes |
| Temperature: | 212 °F (Simmer) |
| Number of servings: | 6 servings |
In a nutshell
Experience the ultimate comfort food from northern Spain with authentic Fabada Asturiana. This iconic stew combines buttery giant white beans with smoky Spanish chorizo, blood sausage, and salt pork, creating an unforgettably rich and deeply satisfying meal.
Ingredients
Base servings: 6 servings • Serving weight: 520 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Large white beans (Fabes) | 1 lb | Dried, soaked overnight |
| Spanish chorizo sausage | 12 oz | Cured, whole links |
| Morcilla blood sausage | 10 oz | Spanish style, whole links |
| Smoked pork belly | 8 oz | Unsalted or lightly cured |
| Yellow onion | 1 pc | Medium, peeled and left whole |
| Garlic cloves | 4 pcs | Peeled and minced |
| Spanish sweet paprika | 1 tbsp | Pimentón dulce |
| Saffron threads | ¼ tsp | High quality |
| Water for simmering | 8 cups | Filtered |
| Kosher salt | 1 tsp | Fine grain |
| Cold water shock | ½ cup | Cold tap water |
Why you’ll love this recipe
- Authentic Asturian flavor: Features traditional Spanish compango meats like chorizo and morcilla for genuine regional taste.
- Unmatched creamy texture: Slow simmering creates a naturally velvety starch emulsion without needing thickeners.
- One-pot simplicity: Combines all ingredients in a single heavy Dutch oven for effortless cleanup.
Why it works: Soaking the dried beans overnight ensures even hydration, while the gentle simmer prevents the delicate bean skins from bursting.
Recipe overview
Prep: 20 min | Cooking: 150 min | Difficulty: Medium | Servings: 6 | Type: Main Course | Origin: Spanish
Detailed instructions
Overall progress: 0% completed
Phase 1: Bean Soaking and Preparation – 12 hours
Appliances: None
1. Place 1 lb of large white beans into a large mixing bowl and cover with cold water by at least 3 inches. Let soak at room temperature for 12 hours. Drain and rinse thoroughly before cooking.
Visual check point (VKB): Beans should double in size and appear fully plumped with smooth skins.
Before moving to the next step:
Ensure all soaking water is completely drained away to remove surface starches that can cause bitterness.
Phase 2: Initial Simmering and Meat Integration – 30 min
Appliances: Stove
2. Transfer the drained beans to a heavy 6-quart Dutch oven. Add 12 oz of Spanish chorizo sausage, 10 oz of morcilla blood sausage, 8 oz of smoked pork belly, the whole yellow onion, and 8 cups of water for simmering. Bring to a gentle boil over medium-high heat on the stove.
VKB: Liquid reaches a rolling boil and foam begins to rise to the surface.
Before moving to the next step:
Skim off any impurities and foam floating on the surface using a slotted spoon.
Phase 3: Adding Aromatics and Saffron – 15 min
Appliances: Stove
3. Reduce the heat to low. Stir in 4 minced garlic cloves, 1 tbsp of Spanish sweet paprika, and ¼ tsp of saffron threads. Let the mixture infuse gently as the liquid settles into a steady simmer.
VKB: Broth takes on a rich golden-orange hue with aromatic paprika notes.
Before moving to the next step:
Ensure heat is low enough that the liquid only bubbles gently, preventing bean skins from splitting.
Phase 4: Slow Simmering and Shocking – 90 min
Appliances: Stove
4. Cover the Dutch oven loosely and simmer on low heat for 90 minutes. Halfway through, pour in ½ cup of cold water shock to stop rapid boiling and help tenderize the bean interiors. Never stir with a spoon; gently swirl the pot instead.
VKB: Beans become tender when pressed against the side of the pot with a fork.
Before moving to the next step:
Check liquid levels; add a splash of warm water if the beans appear dry.
Phase 5: Seasoning and Meat Extraction – 15 min
Appliances: Stove
5. Season with 1 tsp of kosher salt. Carefully lift out the chorizo, morcilla, and pork belly using a slotted spoon, and transfer them to a cutting board. Discard the cooked whole onion.
VKB: Meats are fully cooked and hold their shape.
Before moving to the next step:
Let the meats rest for 5 minutes before slicing to prevent crumbling.
Phase 6: Slicing and Final Assembly – 10 min
Appliances: None
6. Slice the chorizo and morcilla into thick ½-inch rounds and cut the pork belly into bite-sized chunks. Return the meats to the simmering bean stew, stir gently, and let everything meld for 10 minutes before serving hot in shallow bowls.
VKB: Stew broth is thick, velvety, and coats the back of a spoon.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Dutch oven | 6-quart | Heavy-bottomed pot | Scorching if heat is too high |
| Slotted spoon | Standard | Spider skimmer | Breaking tender meat |
| Chef’s knife | 8-inch | Utility knife | Uneven meat slices |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 3.5 oz (100 g) | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 130.8 kcal | 680.0 kcal | 4080.0 kcal |
| Fat | 8.1 g | 42.0 g | 252.0 g |
| of which saturates | 3.1 g | 16.0 g | 96.0 g |
| Carbohydrates | 8.7 g | 45.0 g | 270.0 g |
| of which sugars | 0.8 g | 4.0 g | 24.0 g |
| Protein | 6.2 g | 32.0 g | 192.0 g |
| Salt | 0.3 g | 1.5 g | 9.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Always use traditional Asturian fabes or large dried white runner beans for the correct creamy starch release.
- Tip 2: Never stir the beans with a metal spoon during simmering; swirl the pot gently to prevent skin breakage.
- Tip 3: Adding a splash of cold water halfway through cooking helps shock the beans, ensuring tender interiors.
- Tip 4: Let the stew rest off the heat for 20 minutes before serving to allow the flavors to fully harmonize.
Scientific background
Slow simmering hydrolyzes the complex pectins in the bean cell walls while releasing starches into the cooking water. This creates a natural emulsion with rendered fats from the chorizo and pork belly, producing a velvety broth without the need for flour or external thickeners.
Fine Dining – Professional techniques
- Plate composition: Serve in warm ceramic bowls with neat slices of chorizo and morcilla arranged artfully over the glossy beans.
- Texture contrasts: Combine the meltingly soft bean interior with the crisp exterior of pan-seared sausage rounds.
- Temperature contrast: Ensure the stew is served piping hot, contrasted with cool, crusty artisan sourdough bread.
- Aromatic garnishes: Finish with a light dusting of smoked paprika and freshly microplaned garlic-infused olive oil.
Sensory radar
- Appearance: Rich orange-tinted broth with creamy white beans and dark sausage slices.
- Aroma: Intense woodsmoke, garlic, sweet paprika, and earthy cured pork.
- Taste: Savory, deeply warming, with balanced spice and rich porcine depth.
- Texture: Buttery, tender beans in a velvety, starch-thickened sauce.
Pairing
- BEER: Crisp Spanish Amber Lager or traditional English Ale
- WINE: Full-bodied Spanish Rioja Crianza or Godello white wine
- NON-ALCOHOLIC: Sparkling mineral water with a twist of lemon
Various preparation methods
- Slow Cooker Fabada: Prepare beans and meats in a slow cooker on low for 8 hours for hands-off perfection.
- Asturian Coastal Style: Incorporate fresh Manila clams during the final 15 minutes of simmering for a surf-and-turf variation.
Allergens and dietary information
Contains: Pork derivatives, garlic • Gluten: Naturally gluten-free • Not suitable for: Vegetarians, vegans
Suitable for
Lunch, dinner, cold weather, family gatherings, traditional Spanish dinners
Substitution guide
- Large white beans: Substitute with Great Northern beans or cannellini beans if fabes are unavailable.
- Morcilla blood sausage: Substitute with mild European blood sausage or extra smoked chorizo.
FAQ
Why do I need to soak the beans overnight?
Overnight soaking rehydrates the dried beans evenly, ensuring they cook through at the same rate and reducing cooking time significantly.
Can I use canned white beans instead?
While canned beans work in a pinch, traditional Fabada requires dried fabes beans because their high starch content creates the signature velvety broth.
Why shouldn’t I stir the stew with a spoon?
Stirring with a spoon can break the delicate skins of the tender cooked beans, turning the stew into mush. Swirling the pot keeps the beans intact.
How long can I store leftover Fabada?
Leftovers keep exceptionally well in the refrigerator for up to 3 days and often taste even better the next day as flavors deepen.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Scale all ingredients by doubling the recipe and use a 12-quart stockpot, maintaining a gentle simmer. • 20+ people: Divide the batch across two large heavy-bottomed Dutch ovens to ensure even heat distribution and prevent scorching.
Sides and serving
- Crusty sourdough bread – for soaking up the rich broth (not included in the recipe)
- Green salad with vinaigrette – to cut through the rich stew (not included in the recipe)
Serving: Serve piping hot in deep ceramic bowls with sliced sausage arranged on top.
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Reheat slowly on the stovetop over medium-low heat with a splash of water, stirring occasionally until piping hot.
Author: WAGUU Petr & Team • Published: 21 Sep 2026 • Updated: 30 Oct 2026
More Recipes in This Article
Other recipes you might enjoy
Why WAGUU?
Recipes on WAGUU undergo checks for ingredient accuracy, procedures, and nutritional values.
Process photo gallery
Community photos: Cook, take a picture, and share your results.
You can upload photos in the comments below or send them via email.
Did you record a video of your process for our recipe? Paste a link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo, or X (Twitter) in the comments – we’d love to share it and help give you and your content more visibility.
Common mistakes
- Stirring the beans aggressively – Breaks the delicate skins and ruins the velvety starch emulsion.
- Skipping the overnight soak – Results in unevenly cooked beans with hard centers.
- Boiling too fiercely – Causes the bean skins to split and peel away from the flesh.
- Forgetting to add cold water – Misses the vital shocking step that helps tenderize the beans.