Fabada Asturiana

Posted on Posted in Eat In

Here’s a first of what will hopefully be a series. I like to research recipes from all over the world and replicate as best I can at home. This weekend I was inspired as we walked past a nearby Spanish Delicatessan, Spandeli in Hackney and picked up a “Fabada kit” which is hearty bean stew originating from Northern Spain. The kit consists of a piece of pancetta, morcilla and a chorizo sausage. I had some fava beans sitting in the cupboard from the last attempt (over a year ago!) and just needed to bolster the dish with some more pork (I chose pork belly on the bone but most recipes call for a piece of ham hock) then onion, garlic, smoked paprika and a couple bay leaves. The dish is basically a slow cooked one-pot wonder. Took around 2 hours cooking time for me.

Step 1 – Soak beans overnight:

Soaked Fava Beans
Soaked Fava Beans

Step 2 – Lay out all ingredients on a chopping board and take a photo:

Fabada Ingredients
Fabada Ingredients

Step 3 – Chop some onion and garlic:

Chopped Onion
Chopped Onion

Step 4 – In a good casserole dish, sweat down the pancetta (whole), pork belly onions and garlic until onions go translucent:

Fry onion and meats
Fry onion and meats

Step 5 – Add in soaked Fava beans, paprika, bayleaves and enough water to just about cover the beans:

Add beans
Add beans

Step 6 – After about an hour and a half add in the chorizo and morcilla both whole:

Add sausages
Add sausages

Step 7 – After about another half hour (or play by ear until beans soft-ish and sausages cooked) cut up all the meats and return to dish:

Final Dish
Final Dish

Step 8 – You’re ready to serve with a decent glass of red:

Fabada
Fabada

I used about 250g beans and it was enough for 2 people easily with a bit left over for lunch the next day. Miso satisfied!

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