For centuries, Fabada Asturiana has been a beloved Spanish dish. A hearty bean stew hailing from the Asturias region, it’s made with velvety white beans, chorizo, and other meats. Traditionally served in winter, it’s a family favorite perfect for gatherings and special occasions.
The dish has a rich history, dating back 400 years to when farmers in Asturias first created it. Initially, just a humble mélange of beans and vegetables; it was later elevated with the addition of meat, resulting in a more satisfying and flavorful meal. Today, it’s a cherished staple of Spanish cuisine relished by people around the world!
Key Takeaways
- Fabada Asturiana is a traditional Spanish dish originating in the Asturias region of Spain.
- The dish is made with large white beans, chorizo, morcilla, and other meats, and it is typically served during the winter months.
- Fabada Asturiana has a rich history that dates back to the 16th century, and it is a popular choice for family gatherings and special occasions.
History of Fabada Asturiana
Fabada Asturiana is a traditional dish from the Asturias region of Spain. The dish has been around for centuries and has become a staple in Spanish cuisine. The dish is typically made with large white beans, called fabes, cooked with various cured pork products, such as chorizo, morcilla, and smoked ham.
The origins of Fabada Asturiana are partially transparent. Still, it is believed that the dish was created by farmers who needed a hearty and filling meal to sustain them during long work days in the fields. The dish was made with ingredients that were readily available, such as beans and pork products that were preserved for long periods.
Over time, Fabada Asturiana became a popular dish throughout Spain, and it is now widely available in Spanish restaurants worldwide. The dish has become a symbol of Asturian cuisine and is often served at festivals and special occasions.
Despite its popularity, Fabada Asturiana remains a humble dish deeply rooted in tradition. The recipe has been passed down from generation to generation, with each family adding their unique twist. Today, there are many variations of Fabada Asturiana, but all of them share the same essential ingredients and cooking methods.
How to Make Fabada Asturiana
MATERIALS
- Cutting board
- Knives
- Big Pot (preferably crock pot or iron cast)
- Slotted spoon
INGREDIENTS
- 500 gr. White Beans (Asturian Faba beans)
- 2 pieces Asturian Chorizo
- 2 pieces Asturian Morcilla
- 2 pieces Shoulder Ham (around 200 gr.)
- 100 gr. Bacon piece
- 1 onion
- 1 tsp. saffron threads
- 2 bay leaves
- 1 tsp. sweet paprika powder
- 2 garlic cloves
- 2 tbsp. olive oil
- Optional: salt
- Fresh parsley
STEPS
1 — Soak the white beans in water in a large pot overnight. Water should cover the beans by 1 ½ inches.
2 — In the same water, bring to a boil and start removing the foam that forms on top with a slotted spoon as much as possible.
3 — Add the rest of the ingredients to the pot and bring to a low simmer, and cover. Cook for 2 hours covered, removing the foam and grease from the top a few times.
4 — Once the time passes, remove the bay leaves, adjust the salt, and serve with fresh parsley.
Serving Suggestions
Fabada Asturiana is a hearty and filling dish that is perfect for a cold winter day. Here are some serving suggestions to make the most out of this traditional Spanish stew:
- Bread: Fabada Asturiana is typically served with a crusty loaf of bread to soak up the flavorful broth. Sourdough or rustic bread are great options.
- Cider: In Asturias, cider is the traditional drink to accompany Fabada Asturiana. The acidity of the cider helps cut through the richness of the stew.
- Salad: A simple green salad with a vinaigrette dressing can help balance out the heaviness of the dish.
- Cheese: A wedge of sharp cheese, such as Manchego or Cabrales, can be served alongside the stew for a contrasting flavor.
- Chorizo: Some people like to add extra chorizo to the stew for a more intense flavor. If you want to do this, slice the chorizo and fry it in a pan until crispy before adding it to the stew.
- Leftovers: Fabada Asturiana tastes even better the next day, so feel free to make a big batch and save some for later. Reheat it gently on the stove or microwave, adding a splash of water or stock if needed.
Overall, Fabada Asturiana is a versatile dish that can be customized to suit your tastes. Experiment with different serving suggestions to find your favorite combination.
Storing and Reheating
Fabada Asturiana is a hearty dish that tastes even better with leftovers. But to keep its flavor intact, proper storage is crucial.
For optimal storage, let the dish cool to room temperature, then transfer it to an airtight container. To slow the growth of bacteria, refrigerate the fabada within two hours of cooking. This also ensures it lasts up to four days in the fridge.
When reheating the fabada, opt for traditional methods like stovetop or oven over the microwave, which can leave the beans mushy. For stovetop reheating, add some water or broth to the pot and stir while heating. To reheat in the oven, preheat to 350°F and bake covered for 20-30 minutes.
Remember, the longer Fabada sits, the more intense the flavors become. Enjoy the melded flavors and delicious taste a few days after cooking.
Frequently Asked Questions
What kind of meat is traditionally used in Fabada Asturiana?
Fabada Asturiana is a hearty bean stew that traditionally uses various pork products. The most common meats are chorizo, morcilla (blood sausage), and pancetta. Some recipes may also include ham hock or pork shoulder.
What is Compango Asturiano, and how is it used in Fabada Asturiana?
Compango Asturiano is a type of sausage commonly used in Asturian cuisine. It mixes pork products, including chorizo, morcilla, and pork belly. It is typically used in Fabada Asturiana as a flavoring agent and is added to the stew along with the other meats.
Are Fabada Asturiana beans different from regular white beans?
Yes, Fabada Asturiana beans are a specific type of white bean grown in the Asturias region of Spain. They are larger and creamier than regular white beans and have a unique texture and flavor essential to the dish.
What is the difference between Fabada Asturiana and Cuban Fabada?
While both dishes are bean stews that use pork products, there are some key differences between Fabada Asturiana and Cuban Fabada. Cuban Fabada typically uses black beans instead of white beans and includes a wider variety of meats, including beef and chicken. It also tends to be spicier than Fabada Asturiana.
Is Fabada Asturiana typically served spicy or mild?
Fabada Asturiana is traditionally served mild, but some recipes may include a small amount of paprika or chili flakes to add a bit of heat. However, the dish is not typically considered to be spicy.
Where can I find Asturian fabes beans for Fabada Asturiana?
Asturian fabes beans can be difficult to find outside of Spain. However, they can sometimes be found in specialty food stores or online. If you cannot find them, you can substitute other large white beans, such as cannellini or lima beans, but the flavor and texture of the dish may be slightly different.
Conclusion
In conclusion, Fabada Asturiana is a classic Spanish dish enjoyed for centuries. This hearty bean stew is perfect for winter months and family gatherings, and its rich history and tradition make it a beloved staple of Spanish cuisine.
With its simple ingredients and cooking methods, it’s easy to make at home and can be customized to suit your tastes. So why not give it a try and experience the delicious flavors of Asturias in your kitchen?
For those seeking a gastronomic adventure in Spanish cuisine, I suggest exploring these 18 Best Asturian Recipes. These dishes boast a diverse range of rich and compelling flavors that will delight the palate.
Fabada Asturiana Recipe
Equipment
- Cutting board
- Knives
- Big Pot (preferably crock pot or iron cast)
- Slotted spoon
Ingredients
- 500 g White Beans (Asturian Faba beans)
- 2 pcs Asturian Chorizo
- 2 pcs Asturian Morcilla
- 2 pcs Shoulder Ham (around 200 g.)
- 100 g Bacon piece
- 1 onion
- 1 tsp saffron threads
- 2 bay leaves
- 1 tsp sweet paprika powder
- 2 garlic cloves
- 2 tbsp olive oil
- salt optional
- Fresh parsley
Nutrition
Instructions
- Soak the white beans in water in a large pot overnight. Water should cover the beans by 1 ½ inches.
- In the same water, bring to a boil and start removing the foam that forms on top with a slotted spoon as much as possible.
- Add the rest of the ingredients to the pot and bring to a low simmer, and cover. Cook for 2 hours covered, removing the foam and grease from the top a few times.
- Once the time passes, remove the bay leaves, adjust the salt, and serve with fresh parsley.
