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Meat, European

Asturian fabada with bread

Asturian fabada is a Spanish stew of white beans simmered with chorizo, blood sausage, and smoked bacon. This recipe serves 4, takes about 2 hours 30 minutes, has a medium difficulty level, and costs around €3.40 per serving. The key to success is a very gentle simmer that keeps the beans whole and creamy.

It's cold outside, so let me take you to Asturias with a fabada, white beans simmered until tender with chorizo, blood sausage, and smoked bacon.

Asturian fabada with bread
Total time
2 h 30
Difficulty
Medium
Cost per person
€3.40
Calories per person
800 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Fabada is a dish of white beans that turn tender without falling apart, sitting in a broth colored by paprika and saffron. The chorizo brings a mild heat, the blood sausage adds a rounder note, and the smoked bacon gives the broth its deep base flavor. It's a generous dish, built to warm up a cold winter meal.

This is the kind of dish to plan for a Sunday, when you have time to let it simmer slowly while you do something else. It works well for guests because it can be made ahead and reheats without losing flavor. With whole cuts of meat to slice at the table, it mostly appeals to adults who enjoy hearty food.

The ingredients

4 people

Pantry

  • Dried white beansoften in the pantry 400 g
  • Sweet paprikaoften in the pantry 1 tsp
  • Saffronoften in the pantry 1 pinch
  • Bay leavesoften in the pantry 2
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Chorizo for cooking 200 g
  • Blood sausage 200 g
  • Smoked bacon 200 g

Fruits and vegetables

  • Onion 1
  • Garlic 3 cloves

Bakery

  • Country bread 8 slices

Allergens Gluten

The step by step recipe

  1. Soak the beans the day before in plenty of cold water, then drain them.

    Never salt the soaking water, salt toughens the bean skins.

  2. In a large pot, combine the beans, smoked bacon, onion, garlic, bay leaves, and paprika, cover with cold water, and bring to a simmer, skimming as needed. 20 min

    Skim for the first ten minutes, that's what keeps the broth clear.

  3. Let it cook over low heat, adding a little cold water whenever the liquid drops. 1 h

    Don't stir with a spoon, shake the pot instead so you don't crush the beans.

  4. Add the chorizo, the whole blood sausage, and the saffron, and keep cooking until the beans turn creamy. 30 min

    Prick the blood sausage with a fork in several spots, it shouldn't burst.

  5. Season with salt at the end, remove the bay leaves, slice the meats, and serve in deep bowls with bread.

    Let it rest ten minutes before serving, the broth thickens and the flavor deepens.

Our tips to get it right

  • Pick good quality, fairly large white beans, they hold up better during long cooking than small thin ones.
  • Keep the pot covered at a very gentle simmer, a hard boil breaks the skins of the beans.
  • If the broth is still too thin at the end, mash a few beans against the side of the pot to thicken it naturally.

The variations

  • Swap the smoked bacon for smoked pork hock for a meatier version.
  • For a vegetarian version, skip the meats and add mushrooms with smoked paprika to keep the comforting flavor.
  • For a quicker version, use canned white beans and cut the cooking time down to 40 minutes.

What to serve it with

  • Crusty bread for dipping
  • A simple green salad
  • A glass of cider

Storage

Fabada keeps for 3 days in the fridge in a sealed container, and the flavor often improves the next day. It freezes well for up to 2 months in a suitable container. Reheat it gently on the stovetop, adding a little water if needed.

Questions about this dish

Can you make fabada ahead of time?

Yes, it's actually recommended, fabada tastes even better reheated the next day. Make it the day before and warm it gently over low heat before serving.

Do you really need to soak the beans overnight?

Yes, an overnight soak is necessary for the beans to cook evenly. Without it, cooking takes longer and the beans may cook unevenly.

Can you leave out the blood sausage?

You can skip it if you don't like it, the dish still tastes great with just chorizo and smoked bacon. Some versions use Spanish morcilla if you can find it.

Is saffron essential?

It adds a distinctive color and aroma, but you can leave it out if you don't have any. The paprika will already give the broth a nice color.

How long does it take to make an Asturian fabada with bread?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an Asturian fabada with bread?

About 800 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Asturian fabada with bread cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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