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Fabada Asturiana (Asturian Bean Stew)

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    Fabada Asturiana is the world most famous bean pot. It comes from the mountains of Asturias. The unique Asturian beans are flavoured with all the local specialities sausages.

Video recipe


4-6 Servings

  • 17 oz Asturian "La Granja" fabada beans
  • 1 pork sausage (chorizo)
  • 1 blood sausage (morcilla)
  • 1 piece pork belly or cured ham
  • 1 onion
  • 1 garlic clove
  • some saffron threads
  • salt


  • add three times water to the beans, add the pork sausage (chorizo) and the blood sausage (morcilla) and leave soak.
  • in another bowl put the pork belly to soak
  • soak everything for about 12 hours
  • Drain the beans, cover them with clean water and bring to a boil.
  • Remove the scum
  • Add the pork sausage (chorizo), the blood sausage (morcilla), the pork belly, the onion and the garlic clove.
  • when boiling, turn the heat down to low and simmer
  • In case too much water evaporates, add cold water. (cold water, to avoid the skin peeling off from the bean)
  • in a hour, add the saffron
  • from time to time, try the beans, and when they are just right, put some of them inside a mortar and grind
  • add the crushed mixture to the pot
  • stir and remove the pot from the heat. Let it rest for 15 minutes
  • Serve in an earthenware pot and then in invididual portions

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