📝 About This Recipe
Transport your kitchen to the mist-covered mountains of Asturias with this legendary white bean stew. This slow-cooked masterpiece relies on the buttery texture of 'Fabes de la Granja' and the smoky depth of authentic Spanish charcuterie known as the 'Compango'. It is a rich, comforting, and deeply satisfying dish that represents the pinnacle of Spanish rustic soul food.
🥗 Ingredients
The Legumes
- 500 grams Dried Fabes de la Granja (Large Spanish white beans) (soaked in cold water for at least 12 hours)
The Compango (Meats)
- 2 pieces Asturian Morcilla (Spanish blood sausage) (authentic smoked variety is best)
- 2 pieces Asturian Chorizo (firm and smoky)
- 200 grams Pancetta or Salt-cured Pork Belly (one thick slab)
- 150 grams Ham Bone or Lacón (Cured pork shoulder) (adds essential gelatinous body)
Aromatics and Spice
- 1/2 teaspoon Spanish Saffron threads (toasted and crushed)
- 1 teaspoon Sweet Spanish Pimentón (Paprika) (La Vera variety preferred)
- 2 tablespoons Extra Virgin Olive Oil (Spanish Picual or Arbequina)
- 1 White Onion (peeled and kept whole)
- 3 Garlic Cloves (peeled and left whole)
- to taste Salt (add only at the very end)
- 2 liters Cold Water (or enough to cover beans by 2 inches)
👨🍳 Instructions
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1
Drain the soaked beans and rinse them under cold running water. Place them in a large, wide-bottomed heavy pot (traditionally a clay pot, but Dutch ovens work beautifully).
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2
Cover the beans with cold water until the level is about 2 inches above the beans. It is crucial to start with cold water to ensure even cooking.
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3
Bring the pot to a boil over medium-high heat. As it reaches a boil, you will see white foam rising to the surface; use a skimmer to carefully remove all of this foam to ensure a clean, clear broth.
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4
Once skimmed, add the chorizo, morcilla, pork belly, and ham bone. These meats should be placed on top of the beans.
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5
Add the whole onion, garlic cloves, olive oil, and the pimentón. Reduce the heat to the lowest possible setting; the liquid should barely tremble, not boil.
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6
Perform the 'asustar' (startling) of the beans: every 30-40 minutes, pour half a cup of cold water into the pot. This stops the boil and prevents the bean skins from bursting, keeping them creamy inside.
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7
Never stir the beans with a spoon, as this will break them. Instead, grab the handles of the pot and give it a gentle swirl or 'shiver' to move the ingredients around.
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8
After about 2 hours of slow simmering, take a small ladle of the broth and mix it with the crushed saffron in a small bowl, then pour this golden liquid back into the pot.
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9
Continue cooking for another 30-60 minutes. Test a bean for doneness; it should be 'mantecosa' (buttery)—completely soft with no resistance, yet still holding its shape.
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10
Once the beans are tender, remove the whole onion and garlic. Remove the meats (compango) and set them on a cutting board.
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11
Taste the broth. Only now should you add salt if necessary, as the cured meats already provide a significant amount of salinity.
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12
If the broth is too thin, take 5-6 beans, mash them into a paste with a little broth, and stir back into the pot to thicken naturally.
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13
Cut the chorizo, morcilla, and pork into bite-sized chunks. You can either return them to the pot or serve them on a separate platter alongside the beans.
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14
Let the Fabada rest for at least 30 minutes before serving. This dish is notoriously even better the following day.
💡 Chef's Tips
Always use high-quality dried beans; if you can't find Asturian Fabes, use large Butter Beans or Cannellini as a substitute. The 'Compango' is key—look for Spanish smoked paprika-cured meats to get that authentic 'humo' (smoke) flavor. Never boil the beans vigorously; a hard boil will cause the skins to peel off and the beans to disintegrate. If the water level drops too low during cooking, always top it up with cold water to 'startle' the beans. Do not add salt at the beginning; the curing salts in the ham and chorizo concentrate as the liquid reduces.
🍽️ Serving Suggestions
Serve in shallow wide bowls with a piece of each meat (chorizo, morcilla, and pork) in every bowl. Pair with a crisp, dry Asturian Sidra (hard cider) poured from a height to aerate. Provide plenty of crusty rustic bread to soak up the rich, saffron-infused broth. 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) for a true Asturian experience.