Spain is known for its vibrant flavors and rich culinary traditions, but not all of its iconic dishes make it onto international menus. One of the country’s most beloved — yet underrated — recipes is Fabada Asturiana, a hearty bean stew that hails from the northern region of Asturias. Packed with white beans, chorizo, morcilla (Spanish blood sausage), and pancetta, this dish is pure comfort food, slow-cooked to perfection.
Fabada isn’t just a meal; it’s a culinary tradition that brings people together around the table. Its smoky, savory flavors and thick, satisfying broth make it a favorite in Spanish homes, especially during cooler months. Though it may look simple, the secret lies in quality ingredients and a slow simmer that melds flavors into a rich, unforgettable dish.
In this guide, we’ll show you how to make authentic homemade Fabada — whether you want to recreate a taste of Spain or try your hand at a new hearty recipe. This one-pot wonder is easier to make than you might think and delivers bold flavors with every spoonful.
The best Spanish food to try, Breakfast in Spain, and vegetarian food in Spain
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Best Time to Eat & How to Partner This Dish
Fabada is traditionally served as a midday meal (comida) in Spain, particularly in the colder months when hearty dishes are most appreciated. Its rich, filling nature makes it ideal for a weekend lunch or family gathering when there’s time to savor a long, satisfying meal.
Serve Fabada with crusty bread for dipping, a side of simple green salad to balance the richness, and a glass of robust red wine like Rioja or Tempranillo. For a traditional Asturian touch, pair it with Asturian cider, which complements the dish’s smoky, savory profile perfectly.
While Fabada can stand alone as a meal, it also works well as a centerpiece for a Spanish-themed lunch or dinner. The depth of its flavors makes it a natural companion to light starters like marinated olives or cured meats.
One common misconception is that Fabada is just another bean stew. While it shares some similarities with other rustic dishes, the unique combination of Asturian ingredients — especially morcilla and chorizo — gives it a distinct flavor profile unmatched by standard bean soups or stews.
Another debated belief is that Fabada is too complicated for home cooking. While it does require a bit of time and patience, the process is straightforward. Using dried beans and allowing them to soak overnight enhances the flavor, but modern cooks can also use high-quality canned beans for a quicker version without sacrificing too much taste.
Perhaps most surprising is the idea that Fabada is only for special occasions or Spanish locals. In reality, this dish’s hearty, comforting nature makes it perfect for anyone looking for a satisfying, flavorful meal — whether for a casual family dinner or a weekend gathering with friends. Its universal appeal lies in its simplicity and bold flavors.
How to Make Fabada
Fabada Recipe Ingredients
500 grams (about 1 pound) dried fabes (Asturian beans) or any other large white beans
200 grams (about 7 ounces) chorizo (Spanish sausage, sliced)
200 grams (about 7 ounces) morcilla (Spanish blood sausage, sliced)
200 grams (about 7 ounces) pancetta or bacon (cut into chunks)
100 grams (about 3.5 ounces) salt pork (optional, cut into chunks)
1 large onion, peeled (whole, to be removed after cooking)
2 cloves garlic, minced
1 teaspoon sweet paprika
A pinch of saffron (optional, for color and flavor)
2-3 saffron threads (optional, for a more authentic taste)
Salt
Water
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Step By Step How to Make Fabada
- Soak the Beans
Soak the beans overnight in cold water. This helps them cook more evenly and reduces cooking time.
- Prepare the Meats
If using salt pork, blanch it first by boiling it for a few minutes to reduce its saltiness, then drain.
- Start Cooking
Drain and rinse the soaked beans. Place them in a large pot. Add the chorizo, morcilla, pancetta, salt pork (if using), and the whole onion. Fill the pot with fresh water so that it covers all the ingredients by a couple of inches. Bring to a gentle simmer, making sure not to boil vigorously as this can break the beans.
- Skim and Simmer
Skim off any foam that rises to the surface during the first few minutes of cooking. Add the minced garlic, paprika, and saffron threads. Stir gently to distribute the spices without breaking the beans.
Reduce the heat to low and let the stew simmer slowly, uncovered, for about 2 to 3 hours. Stir occasionally and gently, checking if more water is needed to keep the beans submerged.
- Season
About 30 minutes before the end of cooking, season with salt. Be cautious with the amount because the meats release their own salt.
- Finish Cooking
Continue to cook until the beans are tender and the broth is thick and creamy. Remove the whole onion if used.
- Rest
Let the fabada rest for a few hours before serving, ideally overnight. This stew is known for tasting better the next day as the flavors meld together.
- Reheat and Serve
Gently reheat the fabada. Serve it hot with crusty bread and perhaps a side of fresh greens to cut through the richness.
Tips For Making Fabada
Authentic fabada is best with fabes from Asturias, but if unavailable, any large white beans like butter beans can be substituted. Keep the heat low to avoid breaking the beans. The slow cooking process is key to developing the flavors.
The combination of different meats provides a complex flavor profile. Adjust types and quantities based on availability and preference.
How Many Calories Have Fabada
White Beans (1 cup cooked): Approximately 200 calories.
Chorizo (50 grams or roughly 1.75 ounces): About 230 calories.
Morcilla (Blood Sausage, 50 grams or roughly 1.75 ounces): Roughly 150 calories.
Pancetta or Bacon (50 grams or roughly 1.75 ounces): Around 250 calories.
Salt Pork (30 grams or about 1 ounce): Approximately 100 calories.
Onion, Garlic, and Seasonings: Negligible in calories, perhaps around 10-20 calories in total for their quantities.
A single serving of fabada is around 740 to 950 calories.
Origin and History
Few dishes capture the soul of northern Spain quite like Fabada Asturiana, a rich, smoky bean stew from the lush region of Asturias. Originating in the early 16th century, Fabada was born out of necessity a way for rural families to make the most of their limited ingredients during long, cold winters. The heart of the dish lies in its simplicity: creamy white fava beans (known locally as fabes), slow-cooked with traditional cured meats such as chorizo, morcilla (blood sausage), and panceta (salted pork belly). Together, they create a stew that’s both rustic and luxurious.
As the dish evolved, it became a culinary symbol of Asturian identity. The region’s cool climate and fertile soil made it ideal for growing the large, buttery fabes de la Granja beans that give the stew its distinctive texture. Historically, Fabada was considered peasant food simple sustenance for farmers and miners. But over time, its reputation grew. By the 20th century, Fabada had moved from rural kitchens to restaurant menus, gaining national fame as one of Spain’s great comfort dishes.
Today, Fabada is celebrated across Spain as a meal of togetherness and tradition. It’s often enjoyed on Sundays or during special gatherings, served in generous portions with crusty bread and cider. Beyond Asturias, the dish has come to represent the warmth of Spanish home cooking humble in its roots, yet deeply satisfying in its execution.
While Fabada may seem straightforward, debates over what makes it “authentic” run deep. The most heated argument centers on the beans themselves. Purists insist that only fabes de la Granja, the plump white beans grown exclusively in Asturias, can be used in true Fabada. Using any other variety, they argue, changes the stew’s soul. Yet outside of Spain, these beans can be hard to find, forcing many home cooks to use substitutes like cannellini or butter beans. This adaptation has sparked a debate between preserving tradition and embracing accessibility.
Another controversy surrounds the meat. Traditionalists believe Fabada must include chorizo asturiano, morcilla, and panceta each imparting its own layer of flavor and smokiness. Some modern versions, however, substitute bacon or omit the blood sausage altogether to appeal to different palates. To many Spaniards, this is culinary heresy. The dish, they argue, loses its essence without the deep, earthy note of morcilla.
Even the cooking method divides opinion. Traditionalists insist Fabada should be cooked slowly over a wood fire in a clay pot, letting the flavors meld naturally for hours. Others accept the convenience of modern stovetops or pressure cookers. While purists call this shortcut sacrilege, others argue that innovation keeps the dish alive in today’s faster-paced kitchens. In the end, Fabada’s controversies reflect its importance people debate it because they care deeply about it.
How Long You Take to Prepare
Making authentic Fabada is a slow, deliberate process one that rewards patience. In total, expect about 3 to 4 hours from start to finish. Begin by soaking the fabes overnight, which softens their skins and ensures a creamy texture once cooked. The next morning, drain and rinse them, then place them in a large pot with enough water to cover them by several inches. Add the meats—chorizo, morcilla, and panceta—along with a pinch of saffron and a touch of olive oil.
The key to great Fabada is low, steady heat. Let the stew simmer gently for about 2 to 3 hours, skimming off any foam that rises. Avoid stirring too vigorously, as it can break the beans; instead, gently shake the pot to mix the ingredients. As the hours pass, the broth thickens naturally, and the meats release their rich, smoky essence into the beans.
For busy cooks, the dish can be adapted to modern methods. A slow cooker or pressure cooker can reduce cooking time to around 1 hour, though some purists argue that this sacrifices depth of flavor. No matter the method, the goal is the same: tender beans and a velvety broth infused with the flavors of Asturias. It’s not a dish you rush it’s one you savor.
Serving Suggestions
Fabada is best served piping hot in deep bowls, often as the main course of a leisurely lunch. Traditionally, it’s accompanied by crusty country bread, perfect for soaking up the rich broth. In Asturias, it’s also paired with sidra asturiana a crisp, slightly tart cider that cuts through the stew’s richness and balances its hearty flavors.
For a more complete experience, serve Fabada family-style in a large clay pot placed in the center of the table. Each guest can help themselves, ensuring that everyone gets a bit of bean and meat in every serving. It’s a dish meant for sharing, conversation, and comfort an invitation to slow down and connect.
If you have leftovers (and you likely will), Fabada tastes even better the next day. The flavors continue to deepen as the ingredients meld, making it one of those rare meals that improves with time. Reheat it gently over low heat and serve with fresh bread for an easy, soul-warming meal.
Final Thoughts
Fabada is more than a stew it’s a celebration of heritage, patience, and simplicity. In a world obsessed with fast food and shortcuts, this dish reminds us of the value of time in cooking. Each ingredient serves a purpose, each hour of simmering adds depth, and every spoonful tells a story of Asturias—its land, its people, and its proud culinary traditions.
Making Fabada at home connects you to that history. The aroma that fills the kitchen, the slow bubbling of beans, the first taste of the broth all evoke the comfort of a Spanish home kitchen. It’s proof that the most meaningful meals aren’t rushed but crafted with care and intention.
So the next time you crave something hearty and real, skip the takeout and make Fabada from scratch. It’s rustic, flavorful, and deeply nourishing the kind of dish that doesn’t just feed the body but warms the heart. Once you’ve tasted authentic Fabada, you’ll understand why Spaniards treasure it as one of their most soulful creations.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.