Savory Spanish Fabada Asturiana with Morcilla and Chorizo

A Hearty Bean Stew for Cozy Dinners

This classic Asturian stew is a delightful combination of tender beans, smoked chorizo, and rich morcilla, perfect for a comforting meal.

2 h 30 min
6
Intermediate

Ingredients

For the Beans

500g dried fabada beans (or white beans)

soaked overnight

Water

to cover and cook

For the Meats

200g Spanish chorizo

sliced into chunks

200g Spanish morcilla

sliced

100g pancetta

cut into thick strips

For the Flavor Base

1 large onion

finely chopped

2 garlic cloves

minced

1 bay leaf

For Seasoning

1 teaspoon smoked paprika

Salt and pepper

to taste

Preparation

Marinating the Beans

Soak the beans

Soak the fabada beans in plenty of water overnight.

Drain the beans

Drain the beans and set them aside.

Preparing the Flavor Base

Heat the pot

Heat a large pot over medium heat.

Sauté aromatics

Add the onion, garlic, and bay leaf, sautéing until the onion is translucent.

Add spices

Add smoked paprika, stirring to bloom the spices.

Important: Do not allow the paprika to burn, as it can become bitter. Pro Tip: Add a splash of white wine for depth of flavor.

Cooking Process

Simmer the Beans

Place the beans in the pot with the flavor base. Add enough water to cover the beans and bring to a boil.

Add the Meats

Lower the heat and add the chorizo, morcilla, and pancetta.

Cook to Perfection

Simmer gently for about 2 hours, or until the beans are tender.

Plating & Serving

Savory Spanish Fabada Asturiana with Morcilla and Chorizo

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Serve hot

Serve the fabada hot in deep bowls, ensuring each serving includes a good mix of beans, chorizo, and morcilla.

Sauce Pairings

Crusty bread

Perfect for mopping the sauce

Olive oil

Drizzled over the stew for extra richness

Garnishes & Accompaniments

Fresh parsleyRed pepper flakes

Perfect Sides

Spanish rice

Simple green salad