Summary: Fabada Asturiana is a legendary, exceptionally hearty bean stew hailing from the rugged northern Spanish region of Asturias. This culinary masterpiece features large white butter beans (granja beans) slow-cooked with rich chorizo sausage, smoky blood sausage (morcilla), and cured pork belly, infused with sweet Spanish paprika and saffron. The preparation relies on gentle simmering to achieve a rich, velvety broth while keeping the delicate beans intact. Designed to serve 6 hungry diners, this traditional comfort dish requires about 20 minutes of preparation and 120 minutes of simmering time.
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Category: Main Dishes, Spanish Cuisine
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Quick overview
- Dish: Fabada Asturiana
- Category: Main Dishes, Spanish Cuisine
- Cuisine: Spanish
- Main ingredient: Large dried white beans, 500 g (high quality)
- Guide: 12 most popular Spanish dishes: favourite recipes of Spanish cuisine
- Total time: 140 minutes (20 min prep + 120 min cooking)
- Difficulty: Medium
- Portions: 6 portions (Portion weight: 450.0 g)
- Key technique: Slow simmering
- Preparation types: Simmering
- Dietary info & Allergens: Sulphites
- Suitable for: Lunch, dinner, festive gatherings
- Nutritional values (per 1 portion): 540.5 kcal, Protein: 28.5 g, Fat: 31.2 g, Carbohydrates: 36.4 g
- Storage: 3 days in the fridge, 3 months in the freezer
- Pairing: Spanish cider, Rioja red wine, sparkling water
- In short: The ultimate Asturian comfort food combining creamy white beans and rich cured meats.
- Last updated: 21 September 2026
WAGUU says: “Never stir the stew aggressively with a spoon once the beans are tender; instead, gently swirl the heavy pot to release starches naturally and thicken the broth.”
How to take it further: Add a pinch of high-grade Spanish saffron threads infused in warm broth; finish with a drizzle of extra virgin olive oil before serving.
Key facts
| Prep time: | 20 minutes |
| Cooking time: | 120 minutes |
| Temperature: | 95 °C |
| Number of portions: | 6 portions |
In a nutshell
Warm your soul with an authentic Asturian bean stew loaded with smoky sausages and tender white beans.
Ingredients
Base portions: 6 portions • Portion weight: 450.0 g
| Ingredient | Amount | Quality |
|---|---|---|
| Large dried white beans (Granja beans) | 500 g | soaked overnight |
| Asturian chorizo sausage | 300 g | cured, premium |
| Asturian morcilla blood sausage | 250 g | cured, smoked |
| Smoked pork belly (Panceta) | 350 g | quality cured |
| Yellow onion | 150 g | peeled and whole |
| Garlic cloves | 15 g | peeled, 3 cloves |
| Spanish sweet smoked paprika (Pimentón) | 5 g | Denomination of Origin |
| Saffron threads | 0.5 g | pure Spanish |
| Fine sea salt | 12 g | iodised |
| Cold water for cooking | 2500 ml | filtered |
Why you will love this recipe
- Authentic taste: Authentic taste: Recreates the deep, smoky flavors of northern Spain using traditional compango meats.
- Velvety texture: Velvety texture: Slow simmering breaks down starches to create a naturally thick, luxurious bean broth without thickeners.
- Simple method: Simple method: A one-pot dish where high-quality ingredients do most of the work through patient, gentle heat.
Why it works: Soaking the large white beans overnight ensures even hydration, preventing split skins during the long two-hour simmer.
Recipe overview
Prep: 20 min | Cooking: 120 min | Difficulty: Medium | Portions: 6 portions | Type: Main dish | Origin: Spanish
Detailed instructions
Overall progress: 0% complete
Phase 1: Bean soaking and prep – 10 min
Appliances: None
1. Place 500 g of large dried white beans into a large bowl and cover with 2 l of cold water. Let them soak at room temperature for 12 hours. Visual check point (VKB): beans should double in volume and skins should be fully smooth without wrinkles.
VKB: Beans fully hydrated and doubled in size.
Before moving to the next step:
Drain the soaking water completely and rinse the beans gently under cold tap water.
Phase 2: Initial assembly and cold start – 10 min
Appliances: Hob
2. Transfer the drained beans into a heavy-bottomed casserole dish. Add 300 g of Asturian chorizo sausage, 250 g of Asturian morcilla blood sausage, 350 g of smoked pork belly, 150 g of peeled yellow onion, and 15 g of peeled garlic cloves. Pour in 2500 ml of cold water, ensuring all ingredients are submerged by at least 3 cm.
VKB: Water level sits approximately 3 cm above the solid ingredients.
Before moving to the next step:
Ensure the pot is set over medium-high heat to bring the water to a gentle initial boil.
Phase 3: Skimming and aromatics – 20 min
Appliances: Hob
3. Bring the pot to a boil over medium-high heat for 10 minutes. Skim off any protein foam that rises to the surface using a slotted spoon. Reduce heat to low, add 5 g of Spanish sweet smoked paprika, 0.5 g of saffron threads, and 12 g of fine sea salt. Simmer gently uncovered at 95 °C for 10 minutes.
VKB: Surface is clear of impurities and broth turns a rich orange tint.
Before moving to the next step:
Check that the heat is low enough to prevent violent bubbling that would break the bean skins.
Phase 4: Slow simmering – 80 min
Appliances: Hob
4. Cover the pot partially with a lid and let the stew simmer quietly on low heat for 80 minutes. Maintain a steady temperature around 90–95 °C. Swirl the pot occasionally by the handles rather than stirring with a utensil to prevent mashing the soft beans.
VKB: Beans are softening and absorbing flavors from the smoked meats.
Before moving to the next step:
Add a small splash of warm water if the liquid level drops below the top of the beans.
Phase 5: Final simmer and thickening – 20 min
Appliances: Hob
5. Remove the lid completely during the final 20 minutes to allow excess moisture to evaporate and the starch to thicken the broth into a rich sauce. Taste the broth and adjust seasoning if necessary.
VKB: Broth is glossy, velvety, and coats the back of a spoon.
Before moving to the next step:
Turn off the heat and let the stew rest undisturbed for 10 minutes before carving the meats.
Phase 6: Resting and carving – 10 min
Appliances: None
6. Carefully lift the chorizo, morcilla, and pork belly out of the stew using a slotted spoon and place them on a cutting board. Slice the meats into thick, bite-sized portions. Ladle the creamy white beans and rich broth into warm serving bowls, and top each portion with generous slices of the smoked meats.
VKB: Meats are sliced cleanly and served piping hot over the velvety bean stew.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Heavy-bottomed casserole pot | 6 l capacity | Cast iron Dutch oven | Thin pot may cause scorching |
| Slotted spoon | Standard size | Skimmer ladle | Breaking tender beans |
| Carving knife and board | 20 cm chef knife | Utility knife | Crushing warm sausages |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 120.1 kcal | 540.5 kcal | 3,243.0 kcal |
| Fat | 6.9 g | 31.2 g | 187.2 g |
| of which saturates | 2.4 g | 10.8 g | 64.8 g |
| Carbohydrates | 8.1 g | 36.4 g | 218.4 g |
| of which sugars | 0.8 g | 3.6 g | 21.6 g |
| Protein | 6.3 g | 28.5 g | 171.0 g |
| Salt | 0.6 g | 2.7 g | 16.2 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Always start cooking the dried beans in cold water; plunging them into hot water toughens the skins permanently.
- Tip 2: Prick the morcilla blood sausages lightly with a fine needle before adding them to prevent bursting during the simmer.
- Tip 3: Use authentic Spanish Pimentón de la Vera to impart the signature smoky aroma characteristic of traditional Asturian mountain cooking.
- Tip 4: Let the finished stew rest for at least 15 minutes off the heat to allow the starches to settle and harmonize the flavors.
Scientific background
Slow simmering at a gentle 95 °C gelatinises bean starches while preventing the collapse of cell walls, resulting in a creamy broth and intact beans. The collagen in the smoked pork belly and blood sausage hydrolyses into gelatin, adding body and glossiness to the liquid.
Fine Dining – Professional techniques
- Plate composition: Serve in shallow artisan earthenware bowls with precisely sliced rounds of chorizo and morcilla neatly fanned over the velvety beans.
- Textural contrasts: Pair the melting tenderness of slow-cooked beans with crisp, rustic sourdough bread toasted in olive oil.
- Temperature contrast: Ensure the stew is served piping hot contrasted with a chilled glass of sparkling cider.
- Aromatic garnishes: Finish with finely chopped flat-leaf parsley and a droplet of unfiltered extra virgin olive oil.
Sensory radar
- Appearance: Rich amber-orange broth containing plump white beans and dark slices of cured sausage.
- Aroma: Deep, earthy aromas of smoked paprika, garlic, cured pork, and fragrant saffron.
- Taste: Savoury, robust, and deeply comforting with balanced saltiness and warming spice notes.
- Texture: Luxuriously velvety and thick broth with tender, cream-textured beans and succulent meats.
Pairing
- BEER: Traditional dry Spanish cider (Sidra Natural)
- WINE: Full-bodied Rioja Crianza or structured northern Spanish red wine
- NON-ALCOHOLIC: Sparkling mineral water with a twist of fresh lemon
Various preparation variants
- Asturian Country Style: Incorporates local salt pork and bone-in cured ham hock for an even deeper, traditional mountain flavor profile.
- Modern Seafood Twist: Replaces cured sausages with fresh Cantabrian clams and monkfish added during the final 15 minutes of simmering.
Allergens and dietary information
Contains: Sulphites • Gluten: Gluten-free • Not suitable for: Vegetarians and vegans due to meat content
Suitable for
Lunch, dinner, festive gatherings
Substitution catalog
- Granja beans: Large butter beans or cannellini beans
- Asturian chorizo: Spanish hard chorizo or spicy garlic sausage
FAQ
Can I use canned white beans instead of dried?
Traditional Fabada requires dried granja beans soaked overnight because they release starches that thicken the broth naturally.
Why do my bean skins split during cooking?
Boiling too aggressively or stirring with a spoon breaks the delicate skins. Always maintain a gentle simmer and swirl the pot.
How do I store leftovers safely?
Cool completely and store in an airtight container in the refrigerator for up to 3 days. Flavors improve significantly on the second day.
Can I freeze Fabada Asturiana?
Yes, freeze for up to 3 months without the morcilla sausage, as blood sausage texture changes upon freezing.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredients proportionally and use a large 12 l heavy-bottomed stockpot, maintaining the exact same gentle simmering time. • 20+ people: Split the preparation across two separate heavy pots to ensure even heat distribution and prevent crushing the tender beans at the bottom.
Sides and Serving
- Rustic crusty bread – (not included in the recipe)
- Crisp green salad with light vinaigrette – (not included in the recipe)
Serving: Serve piping hot in deep clay bowls with sliced meats arranged on top.
Storage and reheating
Fridge: 3 days • Freezer: 3 months • Reheating: Reheat slowly on the hob over medium-low heat, adding a splash of water if necessary.
Author: WAGUU Petr & Team • Published: 21 Sep 2026 • Updated: 30 Oct 2026
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Common mistakes
- Using hot water for soaking – Causes bean skins to toughen permanently before cooking begins.
- Stirring aggressively with a spoon – Breaks the tender bean skins and turns the stew into mush.
- Skipping the overnight soak – Results in unevenly cooked beans with hard, chalky centers.
- Adding salt too early – Can toughen bean skins if added before the beans begin to soften.