Gambas al Ajillo – Traditional Asturian White Bean Soup with Chorizo and Morcilla

 

If you’re looking for a comforting, rich, and authentic Spanish dish, the Asturian White Bean Soup, also known as Fabada Asturiana, is a must-try. This hearty soup combines large white beans (fabes) with chorizo, morcilla (Spanish blood sausage), and a touch of paprika to create an unforgettable flavor. Originating from the northern region of Asturias, this dish represents the essence of traditional Spanish home cooking.

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🧾 Ingredients

To make a flavorful Gambas al Ajillo – Asturian White Bean Soup, you’ll need:

• 500 g dried large white beans (fabes or cannellini beans)

• 1 Spanish chorizo sausage, sliced

• 1 morcilla (Spanish blood sausage)

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 1 bay leaf

• 1 teaspoon sweet paprika (pimentón dulce)

• 1 pinch of saffron (optional)

• 2 tablespoons olive oil

• 1 liter chicken or vegetable broth

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

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👨‍🍳 Instructions

Step 1: Soak the Beans

Rinse the white beans under cold water and soak them overnight (at least 8–10 hours) in plenty of water. This will help them cook evenly and soften properly.

Step 2: Prepare the Base

In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and golden brown. Stir in the paprika and saffron (if using) to enhance the aroma.

Step 3: Combine Ingredients

Drain the soaked beans and add them to the pot. Pour in the broth, and then add the bay leaf, chorizo, and morcilla. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently.

Step 4: Slow Cook for Perfection

Simmer the soup for 2 to 3 hours, occasionally skimming off any foam that forms on top. The beans should be soft and creamy, and the soup thick and flavorful. Add a little more broth or hot water if needed during cooking.

Step 5: Season and Serve

Once the beans are tender, season with salt and pepper to taste. Remove the bay leaf and let the soup rest for about 10 minutes before serving. Garnish with freshly chopped parsley for a touch of color and freshness.

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🍷 Serving Suggestions

Traditionally, Gambas al Ajillo – Asturian White Bean Soup is served with crusty bread and a glass of Asturian cider or red wine. It’s perfect for cold days or whenever you crave something hearty and satisfying.

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🌍 Cultural Notes

This soup is more than just a meal—it’s a symbol of Asturian heritage. In Spain, Fabada Asturiana is often prepared for family gatherings, Sunday lunches, and regional celebrations. Each region—and even each family—has its own variation, but the essence remains the same: a simple, rustic dish made with love and patience.

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💡 Tips for the Best Flavor

• Use high-quality Spanish chorizo and morcilla for authentic taste.

• Avoid stirring the soup too often to prevent the beans from breaking.

• Let the soup sit overnight; it tastes even better the next day!

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🥄 Conclusion

Gambas al Ajillo – Asturian White Bean Soup with Chorizo and Morcilla is a celebration of Spanish comfort food. With its creamy beans, smoky sausage, and rich broth, this dish warms both the body and the soul. Whether you’re hosting friends or enjoying a quiet dinner at home, this traditional recipe brings the flavors of Asturias right to your table.

 

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