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There is nothing more comforting when winter comes around than a heaping bowl of fabada asturiana, a delicious white bean and chorizo stew from Asturias, a province in northern Spain. This easy dinner recipe is worth saving and making on a regular basis!
If you’re looking for other cozy Spanish stews, make sure to try these recipes for squid and potato stew and cod and potato stew.
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Introduction
For years, I was hesitant to try fabada asturiana, as I thought it took hours to prepare–but was delighted to discover that it’s a winter comfort meal ready in only 30 minutes!
This fabada recipe features the “holy trinity”: morcilla, chorizo, and tocino, often conveniently available in one package here in Spain. Using pre-soaked (canned) beans or fabes makes the prep even faster!
Ingredients
Wondering what ingredients you need to make this comforting Spanish fabada recipe? Fortunately, you only need 12 basic ingredients. Let’s talk about the most important ones!
- Fabadas (White Beans): These giant beans are sold canned or dried here in Spain, but it’s definitely faster and easier to use good quality canned ones.
- Meats: You’ll need to use a mixture of spicy and sweet (not spicy) chorizo, Spanish blood sausage (morcilla), and cured pork belly (pancetta or tocino).
- Veggies: Using a mixture of onion, carrot, potato, and garlic brings flavor to this hearty stew.
See recipe card for full information on ingredients and quantities.
Substitutions
- Can’t find fabadas? Use cannellini beans instead. They’re smaller than fabadas, but have the same flavor and texture.
- Tocino (Bacon): If you can’t find a package of tocino, don’t worry! This is just the Spanish name for bacon, so it’s easy to find a substitute.
- Chorizo: If you can’t find semi-cured, that’s okay. If you’re using raw chorizo, you’ll need to brown it before adding to the stew.
How to Make Fabada Asturiana
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Poke the casings with a fork to keep the sausages from bursting. (If you’re using completely raw meats, you’ll need to brown them at this stage.) (image 1)
- Put the meats, vegetables, garlic clove, and bay leaf into a pot. (image 2)
- Cover the ingredients with water (or ham stock) and bring to a boil, then simmer for 15 minutes. (image 3)
- Drain and rinse the beans in a strainer and set aside. (image 4)
- Take out the meats and set them aside on a plate. Discard the garlic clove and bay leaf. (image 5)
- Purée the cooked vegetables into a thick soup and season with salt. (image 6)
- Cut the meats into bite-sized pieces, then add the meat and beans to the stew and heat through for about 5 minutes. (image 7)
- Enjoy immediately with a slice of hearty bread for a cozy dinner! (image 8)
Recipe FAQs
Fabada asturiana is a stew from northern Spain. It’s made from a mixture of vegetables simmered with chorizo and blood sausage, then puréed and cooked with the fabada beans.
Cannellini beans are a great substitute for fabada beans! Although these beans are smaller than fabada beans, they have a similar flavor.
Unlike French cassoulet, fabada is quick to prepare, and has a smokier, richer flavor from the Spanish chorizo, pancetta, and morcilla (blood sausage).
Serve
This fabada asturiana is a wonderful dinner recipe for cold winter nights! I recommend serving it with slices of hearty bread for a special dinner.
If you’re looking for other Spanish recipes to serve with this fabada, try patatas aliñadas (Spanish potato salad) or ensalada mixta, and a dessert of arroz con leche for a heathy and cozy dinner!
Expert Tips
- The semi-cured meats that we have in Spain only need light cooking in the stew before eating. However, if you can only find raw, fresh meats, you’ll have to sear them before adding to the stew.
- Can’t find fabada beans? Substitute with cannellini beans.
- Use ham stock instead of water for extra flavor.
Fabada Asturiana (White Bean and Chorizo Stew)
This delicious and quick Spanish fabada recipe will soon be a favorite winter stew for your family. Tender white beans and smokey Spanish chorizo make it an unforgettable meal.
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Servings: 4 servings
Calories: 461.63kcal
Instructions
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If using the semi-cured meats, poke the sausages with a fork so that the casing doesn’t burst once cooking. If you’re using raw meats, brown them at this stage.
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Put the meats and vegetables into a large pot, along with the smashed garlic clove and bay leaf. Cover the ingredients with water (or stock) and bring to a boil, then simmer for 15 minutes, or until the veggies are tender.
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Take out the meats and put on a plate, then discard the garlic clove and bay leaf.
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Blend the vegetables and broth to create a thick soup. Season with salt if desired.
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Cut up the meats into bite-sized chunks and add them back to the broth. Add the rinsed beans and cook over a slow heat for 5 minutes.
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Enjoy immediately, or serve later for even more flavor!
Notes
- The semi-cured meats that we have in Spain only need light cooking in the stew before eating. However, if you can only find raw, fresh meats, you’ll have to sear them before adding to the stew.
- Can’t find fabada beans? Substitute with cannellini beans.
- Use ham stock instead of water for extra flavor.
Nutrition
Serving: 1serving | Calories: 461.63kcal | Carbohydrates: 14.02g | Protein: 21.12g | Fat: 34.42g | Saturated Fat: 12.67g | Polyunsaturated Fat: 1.88g | Monounsaturated Fat: 4.98g | Trans Fat: 0.04g | Cholesterol: 80.77mg | Sodium: 212.61mg | Potassium: 374.43mg | Fiber: 2.11g | Sugar: 2.31g | Vitamin A: 2915.14IU | Vitamin C: 13.67mg | Calcium: 25.41mg | Iron: 2.58mg
Photography by Giulia Verdinelli
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