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Fabada asturiana


(Votes count 443)

(Rating average 3,02)

Asturias is renowned as the best place in the world for making fabada. The Asturian fields and even the water that runs through our pipes are fundamental factors.

Although many restaurateurs boast that they have their own special knack or know-how, there is no better guarantee of success than fine fabes, fine compango and lots of patience. The best beans are the variety known as "Faba de la Granja". These are white, smooth, kidney-shaped, fairly large and, of course, great for your health. If possible, get the ones that have the Designation of Origin seal. The black pudding must also be Asturian-style too, i.e. smoked.


Soak the beans for twelve hours, as well as the lean salt pork and the salted pork shoulder, though in a separate bowl. Place the beans, lean salt pork, pork shoulder, chorizos and black puddings in a fairly large pot. Prick the blood puddings a little so that they do not burst when cooking. Cover with water and cook slowly with the lid slightly off.

The beans must always be covered by water, so when you see that the liquid is low, pour in a small amount of cold water to stop them from boiling. This is known as "frightening" the beans and can be done as often as is needed. The beans should take about two and a half hours to cook, although it is best to try them using a wooden spoon, testing their smoothness and if you think they are done, take them off the heat. While they are cooking, do not even think of stirring them with any utensil whatsoever, as this could break up the beans. You should only move the pot gently back and fro to stop the beans sticking to the bottom.

Once off the heat, if you have a coal-fired range (which sadly few people do nowadays), the ideal thing would be to leave them in a corner, where it is warm and the broth can thicken and the stew can settle. You can serve the dish in small clay casserole dishes or bowls, preferably with the meats and black pudding already cut up into small pieces.

Where to try it

Fewer and fewer restaurants have fabada on the menu every day now, mainly because of the work it involves. Casa Arturo, however, is one that does.
Fabada asturiana
  • (Serves 6)
  • 800 gr. Faba asturiana (Asturian white beans)
  • 2 black puddings
  • 3 Chorizos
  • 500 gr. salted pork shoulder
  • 125 gr. salt pork
Category Of spoon