Fabada Asturiana
Dried white fabes beans, cooking chorizo and morcilla blood sausage come together in this Spanish pork — 65 minutes, 6 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Soak the dried beans in plenty of cold water overnight, and separately soak the chorizo, morcilla and ham bone for an hour to draw out excess salt, then drain everything.
- Put the drained beans, ham bone, smoked pork, onion, garlic, bay leaf and paprika in a large heavy pot, add the olive oil, and pour in fresh cold water to cover by about 3 cm.
- Bring slowly to a boil, then skim off the foam and lower to the gentlest simmer; add a splash of cold water to startle the beans, and cook uncovered very gently for about 2 hours so the beans stay whole and creamy.
- After the first hour, nestle in the chorizo and morcilla whole so they flavour the broth without bursting, and keep topping up with small splashes of cold water if the level drops below the beans.
- Steep the saffron in a little hot broth and stir it back in, then cook until the beans are meltingly tender and the liquid has thickened, ensuring all the pork and sausages are piping hot and cooked through to at least 71 C in the centre.
- Season with salt only at the end, remove the bay leaf and ham bone, and rest the stew off the heat for 15 to 20 minutes; slice the sausages and meat back in and serve in deep bowls.
You'll use: Large pot · Saucepan
What to serve with Fabada Asturiana
- Seafood fideuà Seafood
- Spanish Tortilla Vegetarian
- Roast fennel and aubergine paella Vegan
- Migas Miscellaneous
Tips & common questions
How long does Fabada Asturiana take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Fabada Asturiana is an original Spanish recipe developed in-house by Consomee. Photo: Fabada Asturiana y Compangu (13231802453).jpg by Flavio Lorenzo Sánchez from Gijón, España, CC BY-SA 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.