This iconic Asturian bean stew is a deeply satisfying comfort dish featuring creamy faba beans simmered with smoky chorizo, morcilla, and pancetta until they reach a luxurious, almost melting consistency. A true taste of northern Spain that warms the soul with its rich, savory flavors and rustic elegance.
⏱️210 min
📊Medium
👥6 servings
🍽️Main
meatbudget-friendlyfestivefamily
Ingredients
500 gdried fava beans
250 gSpanish chorizo
200 gmorcilla (blood sausage)
200 gpancetta or salt pork
1 pieceonion
3 piecesgarlic cloves
2 piecesbay leaf
1 teaspoonsmoked paprika
0.25 teaspoonsaffron threads
2500 mlwater
2 teaspoonssea salt
1 teaspoonblack pepper
Instructions
1SOAK THE BEANS: Place the dried fava beans in a large bowl and cover with cold water by at least 10 centimeters. Allow them to soak overnight or for at least 8 hours at room temperature. This hydration process is crucial as it reduces cooking time significantly and ensures the beans cook evenly and become creamy rather than splitting. If time is limited, you can do a quick soak by bringing the beans to a boil for 2 minutes, then letting them rest for 1 hour before draining.
2PREPARE THE INGREDIENTS: Cut the pancetta into thick cubes (about 2 centimeters), keeping the skin on if present. Cut the chorizo into 2-centimeter thick rounds, and peel the morcilla from its casing and cut into thick slices. Roughly chop the onion and lightly crush the garlic cloves with the flat of a knife. Have the bay leaves and spices measured and ready near your cooking station for quick addition.
3BLANCH THE PANCETTA: Heat a large, heavy-bottomed pot or Dutch oven over medium heat with no added oil. Add the pancetta cubes and cook for about 3-4 minutes, stirring occasionally, until they begin to render their fat and turn slightly golden at the edges. This renders the flavorful fat that will form the aromatic base of the stew and gives the pancetta a nice texture.
4BUILD THE AROMATICS: Add the chopped onion to the rendered pancetta fat and cook for 3-4 minutes, stirring frequently, until the onion becomes translucent and fragrant. Add the crushed garlic and cook for another minute, allowing the raw garlic flavor to mellow slightly. The mixture should smell deeply savory and aromatic at this point, creating the flavor foundation for the entire dish.
5ADD THE BEANS AND LIQUID: Drain the soaked fava beans thoroughly and add them to the pot, stirring to coat them in the fat and aromatics. Pour in the 2500 milliliters of fresh water, add the bay leaves, and bring the mixture to a boil over high heat. Once boiling, reduce the heat to a gentle simmer and skim off any white foam or impurities that rise to the surface using a skimmer or spoon. This skimming is essential for achieving a clear, clean-tasting broth.
6SIMMER THE BEANS: Cook the beans at a gentle simmer (with occasional small bubbles breaking the surface) for about 60-90 minutes, until the beans are nearly completely tender and beginning to break down slightly. The beans should almost dissolve when pressed against the side of the pot with a spoon, though some should remain intact. Stir occasionally to prevent sticking on the bottom, and add more water if the level drops below the beans by more than 2 centimeters.
7ADD THE CURED MEATS: When the beans are nearly soft, add the chorizo rounds and morcilla slices to the pot, gently stirring to distribute them throughout. The cured meats will release their oils and flavors into the broth, creating a rich, deeply savory liquid. Continue simmering for another 25-30 minutes, allowing the flavors to meld and the beans to reach a creamy, almost porridge-like consistency.
8SEASON AND FINISH: Dissolve the saffron threads in a small glass of warm water for 5 minutes to release their color and delicate flavor, then add to the pot. Stir in the smoked paprika, sea salt, and black pepper to taste. The stew should be richly colored from the paprika and golden from the saffron, with a luxurious creamy texture where many beans have broken down but some retain their shape. Taste and adjust seasonings, remembering that the chorizo and pancetta provide saltiness.
9REST AND SERVE: Allow the Fabada Asturiana to rest off the heat for 5-10 minutes before serving, which allows the flavors to fully develop and the consistency to settle. The stew should be thick and creamy, not soupy—it should coat a spoon generously. Serve in deep bowls with crusty bread on the side to soak up the magnificent broth, and offer a good quality Spanish red wine as an accompaniment.