Asturian fabada, or simply fabada, is the traditional stew of Asturian cuisine made with white beans (in Asturian fabes), sausages such as chorizo and black pudding , and pork . It is the typical dish of Asturias (the best-known regional dish in the Asturian region), but its spread is so great in the peninsulaIberian, which is part of the most recognized gastronomy in Spain; according to certain authors, it is considered one of the ten typical recipes of Spanish cuisine. In Spain it is usually sold canned in supermarkets. It is a winter dish with a high volume of calories and fat; It is served hot at noon (lunch), its high amount of calories tends to fill diners (causing what is called in Asturian a “fartura”).


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  • 1 History of the Fabada
  • 2 Features
  • 3 Recipe
    • 1 Ingredients
    • 2 Elaboration.
    • 3 Servings
    • 4 Tasting.
  • 4 Source

Fabada History

The consumption of “fabes” dates back to the 16th century in Asturias , where it is known with certainty that it was planted in the territory and some of them were consumed. The variety used in the fabada is the one called “de la Granja”, it is a soft and buttery variety suitable for this dish. The cultivation of this variety occupies in Asturiasabout 2500 hectares. The fabada recipe reveals a humble origin because the ingredients show it. Scholars mention that fabada may have been born as early as the 18th century, although there is no evidence to support this statement, it must be considered that despite fabas being a purely rural ingredient, there is a belief that fabada is born in the cities.

There are no literary references to fabas in any of the works, one of the best known: La Regenta does not mention it despite making an exhaustive description of the customs of the region. Other authors mention its similarity to the Languedoc cassouletfrom French cuisine that could have reached Spain thanks to the Camino de Santiago via the French route in the Middle Ages . The first written reference to fabada appears in an Asturian newspaper in Gijónnamed “El Comercio” in 1884, despite this, the recipe is not mentioned. later appearances in Asturian culinary literature relate the plate to the Asturian pot, authors like Armando Palacio Valdés describing the characteristics of Asturian shepherds in his work “Pastoral Symphony” (1931) does not mention the plate. According to the research of different experts, fabada was born in an undetermined period between the 19th and 20th centuries. Some authors are more inclined to the 20th century. Nowadays, however, it is already a well-known dish, not only in Asturias but throughout the Spanish territory. Recipes appear in the literature of the beginning of the century. the immigrants Asturians around the world reported this dish wherever they went, so there are variants of this dish in some places, such as in areas close to the American city of Tampa.


The way of cooking this dish is simple, although not easy. There are factors that can spoil its preparation: not desalting meats well, by cooking over high heat, by the use of unsuitable ingredients, that the water used does not meet the appropriate conditions, etc. There are references that mention fabada as a popular dish, affordable for a small price.



  • 500 gr of farm beans
  • 2 Asturian sausages
  • 2 Asturian black pudding
  • 100 gr of shoulder
  • 100 gr of bacon(replaced by 200 gr of cured bacon)
  • 1 onion
  • 2 garlic
  • Parsley
  • Sal.


The first thing is to soak the beans in cold water. They are put on the day before and we will see how soon they begin to wrinkle until they grow completely and hydrate again. Even so, the cooking that they will need will be with the low heat and slow in time to get them to display all their meatiness. At the same time that we put the beans to soak, we will put the meat (black pudding, sausages, pork shoulder and bacon or bacon) to soak in warm water. The next day and 3 hours before lunch we cook, using the same water, the sausages and the beans. Also add the onion, parsley and garlic. When it starts to boil, we defat and remove the foam-like impurities that have been released. At the same time we scare the beans, very important because it breaks the boil and stabilizes the stew. This is, We put in the foci of the boil a few drips of cold water. We lower the heat and set it to a minimum so that it can boil again but very slowly. Thus for 3 hours or until the beans are tender. At the end of cooking we check the salt and if necessary add a little. But never before since we have already added salty meat at the beginning. If the broth was very clear, mash a few beans and use them to thicken.


Da for 4 people


The Asturian fabada recipe is served hot and eaten with a spoon in hand. Of course, before, we remove the onion, garlic and parsley and also cut the meat into pieces. An exceptional recipe


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