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How to Make Fabada – Authentic Fabada (Recipe Guide)

How to Make Fabada – Authentic Fabada (Recipe Guide)

Our full recipe guide on how to make Fabada one of the most popular dishes in Spain.

Fabada asturiana, commonly known simply as fabada, is a rich and hearty stew from the Asturias region in northern Spain.

Traditionally, it’s made with white beans, assorted pork cuts, and sausages, simmered slowly to create a deeply flavorful and satisfying dish. Here’s how to prepare authentic fabada at home.

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How to Make Fabada

Fabada Recipe Ingredients

How to Make Fabada – Authentic Fabada (Recipe Guide)

500 grams (about 1 pound) dried fabes (Asturian beans) or any other large white beans
200 grams (about 7 ounces) chorizo (Spanish sausage, sliced)
200 grams (about 7 ounces) morcilla (Spanish blood sausage, sliced)
200 grams (about 7 ounces) pancetta or bacon (cut into chunks)
100 grams (about 3.5 ounces) salt pork (optional, cut into chunks)
1 large onion, peeled (whole, to be removed after cooking)
2 cloves garlic, minced
1 teaspoon sweet paprika
A pinch of saffron (optional, for color and flavor)
2-3 saffron threads (optional, for a more authentic taste)

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Step By Step How to Make Fabada

  1. Soak the Beans

Soak the beans overnight in cold water. This helps them cook more evenly and reduces cooking time.

How to Make Fabada – Authentic Fabada (Recipe Guide)
  1. Prepare the Meats

If using salt pork, blanch it first by boiling it for a few minutes to reduce its saltiness, then drain.

  1. Start Cooking

Drain and rinse the soaked beans. Place them in a large pot. Add the chorizo, morcilla, pancetta, salt pork (if using), and the whole onion. Fill the pot with fresh water so that it covers all the ingredients by a couple of inches. Bring to a gentle simmer, making sure not to boil vigorously as this can break the beans.

  1. Skim and Simmer

Skim off any foam that rises to the surface during the first few minutes of cooking. Add the minced garlic, paprika, and saffron threads. Stir gently to distribute the spices without breaking the beans.

Reduce the heat to low and let the stew simmer slowly, uncovered, for about 2 to 3 hours. Stir occasionally and gently, checking if more water is needed to keep the beans submerged.

How to Make Fabada – Authentic Fabada (Recipe Guide)
  1. Season

About 30 minutes before the end of cooking, season with salt. Be cautious with the amount because the meats release their own salt.

  1. Finish Cooking

Continue to cook until the beans are tender and the broth is thick and creamy. Remove the whole onion if used.

  1. Rest

Let the fabada rest for a few hours before serving, ideally overnight. This stew is known for tasting better the next day as the flavors meld together.

  1. Reheat and Serve

Gently reheat the fabada. Serve it hot with crusty bread and perhaps a side of fresh greens to cut through the richness.

How to Make Fabada – Authentic Fabada (Recipe Guide)

Tips For Making Fabada

Authentic fabada is best with fabes from Asturias, but if unavailable, any large white beans like butter beans can be substituted. Keep the heat low to avoid breaking the beans. The slow cooking process is key to developing the flavors.

The combination of different meats provides a complex flavor profile. Adjust types and quantities based on availability and preference.

How Many Calories Have Fabada

White Beans (1 cup cooked): Approximately 200 calories.
Chorizo (50 grams or roughly 1.75 ounces): About 230 calories.
Morcilla (Blood Sausage, 50 grams or roughly 1.75 ounces): Roughly 150 calories.
Pancetta or Bacon (50 grams or roughly 1.75 ounces): Around 250 calories.
Salt Pork (30 grams or about 1 ounce): Approximately 100 calories.
Onion, Garlic, and Seasonings: Negligible in calories, perhaps around 10-20 calories in total for their quantities.

A single serving of fabada is around 740 to 950 calories.

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