Asturias · Spain
Fabada Asturiana
Fabada is Asturias’ mountain stew: large white fabes beans slow-simmered with chorizo, morcilla (blood sausage) and pork belly until the broth turns silky. Winter food of the highest order — rich, smoky and served with bread and cider.
Approximate, per 1 bowl (~350g). Values vary by recipe and portion.
Where it comes from
Fabada is the signature dish of Asturias in northern Spain, a slow-cooked stew of large white 'fabes de la granja' beans with chorizo, morcilla and cured pork known collectively as the 'compango'. Beans reached Asturias after the Columbian exchange, and the modern dish took shape in the 19th century, with an early printed recipe appearing in an Asturian newspaper in 1884. Its richness suited the cold, damp mountain climate and it became a staple of Asturian home and tavern cooking.
Where to eat Fabada Asturiana
0 restaurants worldwide serve it.
Cook it yourself
- Fabada Asturiana
Asturias' mighty mountain stew simmers plump white fabes beans with chorizo, morcilla and pork until the broth turns silky and smoky. It is deep winter food, rich and unhurried, meant to be eaten slowly with bread and cider.