Fabada asturiana — the Spanish stew with white beans, chorizo and pork

Fabada asturiana is the most emblematic dish of the Asturias region in northern Spain — a rich stew of large white beans, slow-cooked with chorizo, morcilla (blood sausage) and pork, as Wikipedia describes it. It is traditionally served hot and eaten as a substantial winter meal.

The key to success is very slow cooking and patience: the beans are not stirred with a spoon so they don’t break; instead the pot is gently shaken in a circular motion, and during cooking cold water is added so their skins don’t split — a technique also emphasized in traditional Spanish recipes.

Ingredients (6 servings): 500 g large white beans; 2 Asturian chorizos (smoked); 2 morcillas (blood sausage); 2 thick slices of pancetta or pork belly; 1 tablespoon olive oil; 1 teaspoon sweet (smoked) paprika; 1 pinch of saffron; 2 garlic cloves; salt to taste; cold water.

Preparation: Wash the beans and soak them in cold water for 12 hours (overnight). Drain, place in a large pot, cover with cold water and bring to a boil; skim the foam from the surface. Add the chorizo, morcilla and pancetta, lower the heat and simmer very slowly for 1.5–3 hours, depending on the quality of the beans. After about 30 minutes, add the saffron dissolved in a little hot liquid from the pot. Do not stir the beans with a spoon so they don’t break — gently shake the pot in a circular motion. During cooking, “frighten” the beans twice by adding 150 ml of cold water each time, so their skins don’t split. Remove the meats, cut into pieces, return to the pot and adjust the salt. Serve hot.

Prep time: 15 minutes (+12 hours soaking) | Cooking time: 2–3 hours | Total: about 3 hours | Servings: 6