La Fabada — White Bean Stew from Asturias
This hearty bean dish hails from Spain's northern region of Asturias and can best be described as Spain's version of cassoulet. It incorporates various sausages including morcilla or blood sausage, pimentón, saffron, and tocino or bacon. It is perfect in wintertime and lighter than its French counterpart.
Ingredients
- 2 pounds Astorga beans from Asturias (or large dried runner or cannellini beans)
- 6 Spanish morcilla (blood sausage)
- 6 Spanish chistorra sausages
- 1 pound best quality slab bacon (one whole piece)
- 1 jamón serrano ham hock (optional)
- 1 onion
- 2 cloves of garlic
- Saffron
- 2 tablespoons Spanish paprika/pimentón picante
- Salt
Instructions
- Soak beans overnight in cold water. Rinse.
- In a large heavy pot, cover beans with 2 inches of water and bring to a boil. Skim off foam.
- Add a generous pinch of saffron and pimentón. Stir through.
- Cut onion in half and add to pot. Add ham hock and bacon.
- Reduce heat to a steady simmer. Cook until beans are about halfway done (30-40 minutes).
- Cut up blood sausage and add to pot. Continue cooking until beans are done — they should start to fall apart slightly but most will be whole.
- Season aggressively with salt. Serve in bowls with generous blood sausage and crusty bread.
💡 James' Tip
The beans from Asturias (fabes de la granja) are worth seeking out — they're creamier and more flavorful than regular white beans. Check Spanish import shops or online.
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Learn to make La Fabada and other traditional Spanish dishes in James' hands-on cooking class in San Francisco.
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