How to make Asturian Fabada.
Fabada Asturiana or simply Fabada is a traditional bean stew from Asturias.
The dish is made from large butter beans called fabes and a selection of smoked Asturian meats like chorizo, morcilla and pancetta. Preparing an authentic fabada asturiana is easy, my recipe shows you how to prepare it and cook it in five easy steps. The secret to the best fabada asturiana is to ‘scare’ the fabes during cooking by pouring cold water. The cold water reduces the temperature of the liquid, slowing the hydration of the beans and stopping the starch from expanding inside the fabes and breaking the outer skin.
- 500g fabes beans
- 2 pieces of Asturian smoked chorizo
- 2 pieces of Asturian smoked morcilla
- 2 pieces of Asturian smoked pancetta
- 1 large pinch of saffron
- Salt to taste
- Start by soaking the fabes in cold water for 12 hours.
- In a large pan or casserole dish, place the fabes and just cover with cold water. Bring to the boil and skim any impurities from the surface. Add the chorizo, morcilla and pancetta pieces and cook on a very low heat for 1.5 and 3 hours, depending on the quality and age of the fabes.
- After 30 minutes of cooking, add the saffron threads mixed with some of the hot liquid from the fabada. Make sure you don’t stir the fabada with a spoon, this will break the fabes, instead shake the pan clockwise to move the beans gently.
- You will need to ‘scare’ the fabes two times during cooking by adding 150ml of cold water. The cold water reduces the temperature of the fabada and prevents the fabes skin from breaking.