Alternative names Fabada Serving temperature Hot | Main ingredients White beans | |
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Region or state Principality of Asturias Similar Fabes con almejas, Cocido, Cachopo, Blood sausage, Lacón Gallego | ||
Fabada asturiana, often simply known as fabada, is a rich Spanish bean stew, originally from and most commonly found in the autonomous community of Principality of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide. Canned fabada is sold in most supermarkets across the country.
Contents
Fabada is a hot and heavy dish and for that reason is most commonly eaten during winter and at the largest meal of the day, lunch. It is usually served as a starter, but may also be the main course of the meal. It is typically served with crusty bread, and with Asturian cider or a red wine.
Asturian bean stew fabada asturiana spanish cuisine
Ingredients
Fabada is made with dried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (Lacón Gallego) or bacon (tocino), black pudding (morcilla), chorizo, and often saffron (azafrán). Some recipes also call for longaniza.
Variations
The Spanish olla podrida and southern French cassoulet are both similar to fabada asturiana. Boston baked beans also have some similarities in that they use pieces of pork fat and white beans.