Origins of the Recipe
Although references to Fabada Asturiana don't officially appear in literature until the late 1800's, the rustic nature of this dish certainly has it's roots much before that. As is the case with so many other Spanish dishes that rely heavily on pork, the origins of this dish might possibly be linked to a sort of passive protest against the Moors who had conquered Southern Spain from 711 to 1492. Although the Moors reach did not reach as far north as Asturias, the free peoples of Northern Spain were obliged to protest their unwelcome neighbors in any way they could, the easiest of which was eating pork, which was forbidden by the Muslim religion.
Unofficially the national dish of Asturias, this wonderful bean stew has earned a reputation for itself throughout Spain. Perhaps the most under-rated of all Spanish ingredients, the white beans and chickpeas from Northern Spain are a true delicacy in their own right. Fabes from Asturias, for example, have been specially bred for hundreds of generations for just one thing, to absorb as much flavor as possible to compliment their own buttery goodness. The Fabes and Judion grow is size by 2-3 times when cooked, all the while holding in all the rich flavors until you bite into them. These ultra-premium legumes do fetch an ultra-premium price, but the quality and flavor is without compare.
Recipe Size
Makes about 4 entrée size portions.
Ingredients
- 1 pound Dry White Beans (Fabes, Judion, Fava, etc.)
- 6 cups Water for soaking beans
- 5 cups Chicken broth
- 1 Onion, diced
- 1 Bell pepper, diced
- 4 cloves Garlic, minced
- 8 ounces Jamon Serrano or Salt Pork, coarsely diced
- 8 ounces Chorizo sausage, coarsely diced
- 6 ounces Morcillia (Spanish sausage), coarsely diced (optional)
- 2 Tablespoons Extra Virgin Olive Oil
- Salt to taste
Prep Time/ Cook Time
Soak beans overnight, 3-4 hours simmering on the stovetop
Instructions
Soak the beans overnight in water. Drain. Add beans and broth to a large soup pot. Cook until soft, approximately 3 hours. (Optional: After several hours of cooking feel free to add additional broth or water to make the recipe like a soup, or keep it thick for a traditional taste!) In a separate pot add the Extra Virgin Olive Oil. Cook the onion, pepper, and garlic and until just tender. To the onion mixture, add the ham and sausages. Cook for 3 minutes. Remove 1 cup of cooked beans and coarsely mash. Return the mashed beans to the pot containing the remainder of the whole beans. Add the onion-sausage mixture to the beans Simmer for 40 minutes. Add salt to taste. Serve and enjoy! We recommend serving in a terra-cotta clay cazuela
What You'll Need:
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From the North of Spain, these beans make a wonderful addition to soups, salads, and are a must for the traditional Spanish recipe Fabada Asturiana. Fully Cooked - Heat and Serve.
Size: 19.6fl.oz/580mL
Origin: Zaragoza, Spain
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Perfect for use in cooking, ths end-cut piece is great for stews and Fabada!
Size: a 1 Lb section, about 3 inches thick.
Origin: Valencia, Spain
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Authentic dry cured Spanish chorizo. Firm texture, slightly dry, and a mild taste.
Size: 7.9oz/223g
Origin: La Rioja, Spain
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Traditional Blood Sausage with Onion. A rich hearty tone of flavors, this farm-crafted Sausage is absolutely indispensable for making a traditional Fabada Austuriana.
Size: 8 oz
Origin: Made in the USA with Spanish Recipes
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