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Fabada Asturiana (Bean & Pork Stew)

Name: Fabada Asturiana (Bean & Pork Stew)
Total time: 100 min
Yield: Serves 2
Cuisine: Spain
Ingredients: 250g White beans; 150g Pork belly; 1 Chorizo; 80g Bacon; 1/2 Onion; 2 cloves Garlic; A pinch Saffron; 800ml Water

Main Dish

⏱ 100 min

👥 Serves 2

Difficulty ⭐⭐

Large white beans slow-cooked with pork and chorizo — a hearty regional dish from northern Spain.

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📖 The Story Behind This Dish

A regional specialty of Asturias in northern Spain: large white beans (fabas) simmer for hours with pork, chorizo, and morcilla (blood sausage). This deeply nourishing dish suits the cold northern climate, often made in large pots for celebrations and family gatherings.

🌆 Where it's eaten: A cold Asturian winter: a big pot simmers by the fireplace, the family gathering close as the fabada slowly comes together.

🥕 Ingredients (serves 2)

White beans 250g
Pork belly 150g
Chorizo 1
Bacon 80g
Onion 1/2
Garlic 2 cloves
Saffron A pinch
Water 800ml

👩‍🍳 Instructions

Soak the beans overnight (skip if using canned/cooked beans).
In a large pot, combine the beans, pork belly, chorizo, bacon, onion, garlic, and water.
Once boiling, skim the surface, then simmer over low heat for 1 to 1.5 hours.
Add the saffron for fragrance.
Continue simmering until the beans are tender and the broth has thickened.
Slice the meat into easy-to-eat pieces and plate alongside the beans.

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