📝 About This Recipe
A rich, smoky, and deeply comforting bean stew from the Asturias region of Northern Spain, this dish is a masterpiece of rustic Spanish gastronomy. It features buttery 'Alubias de la Granja' slow-cooked with a traditional 'compango'—a trio of chorizo, morcilla, and cured pork that infuses the beans with incredible depth. This stew is a celebration of patience and high-quality ingredients, resulting in a velvety texture and a flavor profile that is both hearty and sophisticated.
🥗 Ingredients
The Beans
- 500 grams Faba de la Granja (dried Asturian white beans) (must be soaked for at least 12 hours)
The Compango (Meats)
- 2 pieces Asturian Chorizo (firm and smoky)
- 2 pieces Asturian Morcilla (Blood Sausage) (specifically the smoked Asturian variety)
- 200 grams Pancetta or Salt Pork (thick slab)
- 200 grams Lacón or Cured Ham Hock (soaked overnight if very salty)
Aromatics and Spices
- 1/2 teaspoon Saffron threads (toasted and crushed)
- 1 teaspoon Sweet Smoked Paprika (Pimentón de la Vera) (high quality)
- 1 White Onion (peeled and left whole)
- 2-3 cloves Garlic (peeled and left whole)
- 2 tablespoons Extra Virgin Olive Oil (Spanish origin)
- to taste Salt (add only at the end)
- 2 liters Cold Water (or as needed to cover)
👨🍳 Instructions
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1
Begin by soaking the dried beans in a large bowl of cold water for at least 12 hours. Ensure there is plenty of water as they will double in size.
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2
Drain and rinse the soaked beans. Place them in a large, wide-bottomed pot (traditionally a clay pot, but a heavy Dutch oven works perfectly).
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3
Cover the beans with cold water until the water level is about 2-3 centimeters above the beans. Bring to a boil over medium-high heat.
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4
As the water comes to a boil, use a slotted spoon to skim off any white foam or impurities that rise to the surface. This ensures a clear, clean broth.
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5
Add the chorizo, morcilla, pancetta, and ham hock to the pot. Nestle them among the beans gently.
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6
Add the whole onion, garlic cloves, olive oil, and the smoked paprika. The paprika will give the stew its signature golden-red hue.
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7
Perform the 'asustar las fabas' (scaring the beans) technique: when the pot reaches a rolling boil, pour in half a cup of cold water to break the boil. Repeat this 3 times during the first hour of cooking. This prevents the bean skins from bursting.
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8
Reduce the heat to the lowest setting. The stew should only have the occasional bubble breaking the surface. A violent boil will break the delicate beans.
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9
In a small mortar, crush the toasted saffron threads and mix with a tablespoon of the warm cooking liquid. Stir this back into the pot.
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10
Simmer uncovered for 2.5 to 3 hours. IMPORTANT: Never stir the beans with a spoon, as you will break them. Instead, grab the handles of the pot and give it a gentle swirl or shake.
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11
After 2.5 hours, check the beans for doneness. They should be 'mantecosa' (buttery)—tender enough to melt in your mouth but still holding their shape.
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12
Once the beans are soft, remove the onion and garlic. Taste the broth and add salt only now, as the cured meats already provide significant saltiness.
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13
Remove the meats from the pot and slice them into thick pieces. Traditionally, the meats are served on a separate platter or added back to the individual bowls.
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14
Let the fabada rest for at least 30 minutes before serving. This allows the broth to thicken and the flavors to fully marry.
💡 Chef's Tips
Use authentic 'Faba de la Granja' if possible; their thin skin and creamy interior are unmatched. Never stir the pot with a spoon; only shake the pot horizontally to move the ingredients. If the broth is too thin, mash 4-5 beans with a little liquid and stir back in to provide natural thickness. Always 'scare' the beans with cold water; this is the secret to perfectly intact skins. Fabada is notoriously better the next day, so consider making it 24 hours in advance.
🍽️ Serving Suggestions
Serve with a side of crusty Asturian bread to soak up the rich, smoky broth. Pair with a dry Asturian cider (sidra natural) poured from a height to aerate it. A simple green salad with a sharp vinaigrette helps cut through the richness of the fats. Finish the meal with a light dessert like 'Arroz con Leche' (Spanish rice pudding). Serve the meats (compango) in the center of the table for guests to help themselves.