Fabada Asturiana

Fabada Asturiana is a rich and hearty stew originating from the Asturias region of Spain. It is considered a signature dish of the area and is popular throughout the country and beyond.

Ingredients

The main ingredients of Fabada Asturiana are fabes, a type of large white bean, morcilla (blood sausage), chorizo (spicy sausage), and pork shoulder. The beans are soaked overnight before being slow-cooked with the meats. Other ingredients can include garlic, onion, saffron, paprika, and olive oil.

Preparation

The preparation of Fabada Asturiana involves soaking the beans overnight to soften them. The next day, the beans are rinsed and placed in a large pot with the meats, which have been cut into chunks. The pot is filled with water and brought to a boil, then reduced to a simmer. The stew is then left to cook slowly for several hours, allowing the flavors to meld together.

Serving

Fabada Asturiana is traditionally served hot and is often accompanied by a slice of bread. It is a popular dish in the colder months due to its warming properties.

Cultural Significance

Fabada Asturiana is a staple of Asturian cuisine and is often served at celebrations and festivals. It is also a common dish in Spanish homes, particularly in the northern regions. The dish is so popular that canned versions are available in supermarkets across Spain.

Variations

There are many variations of Fabada Asturiana, with different regions adding their own twist to the recipe. Some versions include other types of meat, such as lamb or chicken, while others add vegetables like peppers or tomatoes.

See Also

• Spanish cuisine
• Asturian cuisine
• List of stews