This lush Spanish fabada asturiana is a great bean stew! It contains smoked chorizo sausage, a thick slab of panceta and one blood sausage. What’s not to love about it!
Look at this smoky beauty right here…
So what is fabada asturiana? It is a highly delicious Spanish bean stew (from the Asturia region up in northern Spain) is as good as any smoky bean and meat stew will ever get.
Spanish fabada asturiana, this is a great bean stew with smoked chorizo sausage, a thick slab of panceta and blood sausage…
Absolutely delicious comfort food!
Best Fabada Asturiana Bean Stew
Have you heard of it before?
I tasted this fabada asturiana for the very first time in a tiny little family restaurant in the heart of Barcelona.
And I just loved it instantly.
But I have to say that this stew kind of looked quite familiar. I had noticed these little vacuum bags in the supermarket a couple of times. They contained a trio of meat: smoked chorizo sausage, a thick slab of panceta and one blood sausage.
Supermarket
But I never made the connection that this lot was meant to add to a bean stew. Up until the moment that I ordered that fabada stew in the restaurant.
It is only after visiting the Canarian island of Tenerife that I stumbled upon these bags again.
Fabada Meat
So I placed one of those bags in my shopping cart, added a box of dried white bañeza beans (the best Spanish beans if you ask me) to that as well and took it all back home with me. All ready and set to start cooking my Spanish bean stew!
Well, most of the dish just has to simmer and simmer away for a couple of hours. Dang, when I lifted that lid off the pan in the end…
That smoky flavor does the trick here for me!
Such a great smell…
Smoky Bean Stew
I made this fabada asturiana receta twice: once one the stove and a second time in my fabulous KitchenAid Cook Processor! For the latter: just scroll down to the second recipe on this page.
In the meantime…
Enjoy this Spanish bean and meat stew!
Best Spanish Fabada Asturiana Recipe
- 12,5 oz dried white beans (350 g), soaked overnight
- 1 medium fresh chorizo sausage
- 4 cups beef stock (960 ml)
- 1 thick slice salted bacon or panceta
- 1 medium fresh blood sausage
- 4 medium garlic cloves chopped
- 1 tbsp tomato paste
- 1 shallot chopped
- 3 bay leaves
- a pinch of saffron threads or powder (optional)
- pepper
- salt
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Rinse the soaked white beans.
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Pour the beef stock in a high and large pan and bring it to a rolling boil. Add the soaked beans together with the chopped garlic cloves, shallot, tomato paste, saffron (if using) and the bay leaves.
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Bring the beans to a rolling boil, then turn the heat low and simmer them for 30 minutes. After that add the chorizo sausage, the thick slice of panceta and the blood sausage.
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Bring all the ingredients to a rolling boil and then turn the heat low again. Simmer the stew for another hour until the beans start to fall apart. The chorizo will release red oil coming from the paprika powder which will color the soup red.
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Once the beans are soft, take the pan off the heat. Remove the cooked panceta, chorizo and blood sausage. Chop them in half. Check the seasoning of the stew. Add pepper or salt to taste. Scoop the bean stew into bowls or deep plates. Top with the cooked meat. Serve piping hot.
Best Fabada Asturiana Bean Stew – KitchenAid Cook Processor
This lush Spanish fabada asturiana is a great bean stew!
It contains smoked chorizo sausage, a thick slab of panceta and one blood sausage. What’s not to love about it!
So I made this fabada asturiana bean stew twice: once one the stove and a second time in my fabulous KitchenAid Cook Processor! And as I promised: here is the second recipe!
This fabada makes me think of a French classic by the name of cassoulet actually. But that smokiness coming from the chorizo truly takes this Spanish stew to a totally different level.
Family Favorite
Do you love beans stews like these?
Here is another bean stew that is a classic but so heavenly delicious, you should definitely try it out: my homemade baked beans in the oven!
Is there any fabada stew left after dinner?
Keep it in the fridge or freeze it. Then add some water or beef stock to it and turn it into a quick bean soup! I can assure you that this meat and bean soup makes a super delicious and last minute lunch idea…
Snails
I once ordered this classic fabada in Cardona, a town in Spain.
But instead of panceta and blood sausage it had snails in it. So good, snails and chorizo… What a splendid combination!
Spanish fabada asturiana, a great bean stew with smoked chorizo sausage, a thick slab of panceta and one blood sausage… Made in my fabulous KitchenAid Cook Processor!
Enjoy!
Best Spanish Fabada Asturiana Recipe
- 12,5 oz dried white beans (350 g), soaked overnight
- 1 medium fresh chorizo sausage
- 3 cups water (720 ml)
- 1 thick slice salted bacon or panceta
- 1 medium fresh blood sausage
- 4 medium garlic cloves peeled
- 1 beef bouillon cube
- 1 tbsp tomato paste
- 3 bay leaves
- 1 shallot peeled
- a pinch of saffron threads or powder (optional)
- pepper
- salt
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Insert the MultiBlade into the bowl. Add the peeled shallot and garlic cloves. Close the lid and press Pulse for 10 seconds. Open the lid and scrape down the sides.
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Replace the MultiBlade with the StirAssist. Add the bay leaves, tomato paste, crumbled beef bouillon cube and saffron (if using) to the bowl.
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Then pour in the soaked beans and the water. Season with a good dash of pepper. Close the lid and remove the measuring cup. Select STEW P6 and press Start. Step 1 shows on the display. Press Start to confirm.
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Once Step 1 is finished, add the 2 sausages and the panceta.
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Close the lid and adjust the time to 45 minutes (instead of 30 minutes). Press Start to activate Step 2. In the end press cancel to exit the keep warm mode.
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Check the seasoning of the stew. Add pepper or salt to taste. Cut the sausages and panceta in half. Scoop the cooked beans into large bowls or deep plates and top with the sausages and panceta. Seve piping hot.
