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fabada asturiana

Name: fabada asturiana
Cuisine: Spanish
Ingredients: 500 g fabes de la Granja (white beans); 2 links chorizo; 2 links morcilla (blood sausage); 150 g panceta (pork belly); 1 tsp smoked paprika; a pinch saffron; 2 cloves garlic; 1 medium onion; 2 tbsp olive oil

Fabada asturiana is a rich, hearty bean stew from the Asturias region in northern Spain, characterized by its creamy white beans and smoky pork flavors. It is a traditional comfort food, deeply rooted in Asturian culture, often enjoyed during colder months as a symbol of regional identity and rustic culinary heritage.

9 ingredients

smokyheartysavoryearthyslightly spicy

Culinary DNA Preview

Asturian70%

Arabic15%

Mediterranean15%

Ingredients

fabes de la Granja (white beans)
500 g
chorizo
2 links
morcilla (blood sausage)
2 links
panceta (pork belly)
150 g
smoked paprika
1 tsp
saffron
a pinch
garlic
2 cloves
onion
1 medium
olive oil
2 tbsp

Method

Steps not available

Origin Story

Originating in Asturias, fabada was developed as a nourishing and economical dish for rural workers, using locally available ingredients like fabes beans and cured pork products. Its recipe has been passed down through generations, embodying the agricultural and pastoral traditions of the region.

Culinary DNA

Ingredient ancestry breakdown

Asturian70%

ingredients+techniques

Arabic15%

ingredient_origin

Mediterranean15%

ingredient_origin

Techniques

soaking slow simmering stewing skimming

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