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Spanish Fabada

Immerse yourself in the rustic flavors of Asturias, Spain, with this comforting and robust Spanish Fabada. This traditional bean stew showcases the region's culinary heritage, featuring tender white beans, savory meats, and aromatic spices. With its rich and satisfying nature, Spanish Fabada is a true taste of Asturias that will warm your heart and captivate your palate.
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The Story

Spanish Fabada is a traditional bean stew originating from the Asturias region of Spain. This hearty dish is made with large white beans, typically known as fabes, simmered with flavorful pork products like chorizo, morcilla (blood sausage), and ham hock. The stew is infused with aromatic spices and herbs, resulting in a rich and comforting dish that is perfect for chilly days or when you crave a nourishing meal.


2 cups dried white beans (fabes) or white kidney beans, soaked overnight
8 ounces (225g) Spanish chorizo, sliced
8 ounces (225g) morcilla (Spanish blood sausage), sliced (optional)
8 ounces (225g) smoked ham hock or ham bone
1 onion, chopped
4 cloves of garlic, minced
2 bay leaves
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
Pinch of saffron threads (optional)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
8 Servings

Prep Time:

0 Hrs 15 Mins

Cook Time:

2 Hrs 0 Mins

Total TIme:

0 Hrs 0 Mins



Drain and rinse the soaked beans. Place them in a large pot and cover with fresh water. Bring to a boil over high heat and cook for about 10 minutes. Skim off any foam that forms on the surface. Then, reduce the heat to low and let the beans simmer for about 1 hour or until they are tender but still hold their shape. Drain and set aside.


In the same pot, heat a tablespoon of olive oil over medium heat. Add the sliced chorizo, morcilla, and ham hock (or ham bone). Sauté for a few minutes until they release their flavors and start to brown.


Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic is fragrant.


Return the cooked beans to the pot, along with bay leaves, sweet paprika, ground cumin, saffron threads (if using), salt, and pepper. Stir well to coat the ingredients with the spices.


Add enough water to cover the ingredients by about an inch. Bring the mixture to a boil, then reduce the heat to low and let it simmer, partially covered, for about 45 minutes to 1 hour, or until the flavors meld together and the stew thickens slightly.


Adjust the seasoning to taste, adding more salt and pepper if needed.


Serve the Spanish Fabada hot, garnished with freshly chopped parsley. Accompany it with crusty bread and enjoy the hearty flavors of this traditional Asturian bean stew.

Tips for this recipe

To enhance the flavors, some variations of Fabada call for a splash of dry white wine during the cooking process. This can add an extra depth of taste. Make sure to check the cooking instructions on the package for the specific soaking and cooking times of the beans you are using, as they may vary slightly. The stew tends to develop more flavor if allowed to sit for a few hours or even overnight before reheating and serving.

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