Traditional Asturian White Bean Soup (Fabada Asturiana) Recipe – With Chorizo and Morcilla

 

Fabada Asturiana is one of Spain’s most iconic dishes — a hearty white bean stew that originates from the lush, mountainous region of Asturias, in northern Spain. This comforting dish combines large white beans, chorizo, and morcilla (Spanish blood sausage) to create a rich, flavorful, and satisfying meal perfect for cold weather or festive occasions.

🥣 About the Dish

The traditional Asturian bean stew is all about simplicity and depth of flavor. The star ingredient, fabes de la Granja (large white beans), are slow-cooked until creamy and tender, absorbing the smoky and savory essence of Spanish cured sausages. The result is a thick, aromatic stew that captures the spirit of Asturian cuisine — rustic, nourishing, and full of soul.

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🧾 Ingredients

(Serves 4–6 people)

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

• 2 Asturian chorizos (or any high-quality Spanish chorizo)

• 2 morcillas (Spanish blood sausages)

• 150 g cured pork belly (pancetta or bacon)

• 1 onion, peeled and halved

• 2 garlic cloves, crushed

• 1 bay leaf

• 1 tsp sweet paprika (pimentón dulce)

• 1 pinch saffron threads (optional, for color and aroma)

• Salt to taste

• Water (enough to cover the beans by about 2–3 cm)

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👩‍🍳 Instructions

1. Soak the Beans

Place the white beans in a large bowl, cover them with cold water, and let them soak overnight (8–12 hours). This helps soften the beans and shortens the cooking time.

2. Prepare the Ingredients

The next day, drain the beans and place them in a large pot. Add fresh water to cover them by about two fingers. Add the chorizo, morcilla, and pork belly on top, along with the onion, garlic, and bay leaf.

3. Start Cooking

Bring the pot to a gentle boil over medium heat. As soon as it starts boiling, skim off the foam that forms on the surface. This will make the broth clearer and smoother.

4. Simmer Slowly

Once the foam is removed, reduce the heat to low and simmer slowly for about 2 to 2.5 hours. During cooking, add a little hot water if needed to keep the ingredients submerged. Never stir the stew vigorously — instead, gently shake the pot to avoid breaking the beans.

5. Add the Seasoning

About halfway through cooking, add the paprika and saffron. Continue simmering until the beans are tender and the broth thickens naturally.

6. Adjust and Serve

When the beans are soft and creamy, remove the sausages and pork belly. Slice them and return to the pot or serve separately. Taste and adjust salt as needed.

Serve hot, preferably in clay bowls, with a slice of rustic bread and a glass of cider or red wine — just like they do in Asturias.

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🍽️ Tips for the Perfect Fabada

• Use authentic ingredients: If possible, get Asturian chorizo and morcilla for an authentic smoky and rich flavor.

• Cook slowly: Fabada tastes best when cooked gently over low heat for several hours.

• Make ahead: Like many stews, it tastes even better the next day as the flavors deepen overnight.

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❤️ Why You’ll Love This Dish

• Comforting and hearty for cold weather

• Full of protein and natural flavor

• Represents the true taste of northern Spain

• Perfect for family meals or festive gatherings

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🇪🇸 A Taste of Asturias

Fabada Asturiana is more than just a meal — it’s a symbol of Asturian hospitality and tradition. Each spoonful brings the warmth of home-cooked Spanish cuisine to your table, combining simple ingredients with rich, time-honored flavor.

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