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Vamos a Cocinar Fabada Asturiana | How to Make Fabada, The Most Famous Dish in Asturias, Spain

Watch this video to see how to make the famous dish Fabada Asturiana in your home kitchen:

If you have any feedback or suggestions for what to make next, I would love to hear it!

The recipe and ingredients for this dish are provided below:


500g dried white fabes de la granja, from Asturias, Spain

1 bay leaf

1 large white onion

2 cloves garlic, peeled

300g or 10 oz tocino, or salted pork belly

2 links chorizo

2 links morcilla (blood sausage)

2 oz olive oil

1 Tbsp pimenton dulce, or sweet pimenton

1 small white onion, small dice

20 saffron threads

1 tsp Kosher salt, or more, to taste


(1) Soak beans overnight in cold water.

(2) Remove excess water, just leaving about 1/2" to cover the beans.

(3) Add the bay leaf, whole onion, garlic cloves, and half of the tocino and bring to a boil.

(4) Cook the beans for 30 minutes on medium-low heat.

(5) Add the chorizo, morcilla, and remaining tocino.

(6) Add additional water if needed to ensure the beans remain submerged in liquid throughout the cooking process.

(7) After the beans have cooked for one hour, add olive oil to a small saute pan on the stove and add the small diced onion and the pimenton dulce.

(8) Cook the onion and pimenton in the olive oil for a few minutes, until the onion is dancing in the oil.

(9) Transfer the onions, pimenton, and olive oil to your pot with the beans.

(10) Continue to cook the Fabada for an additional 3-4 hours, or until the beans are completely tender.

(11) Cut the morcilla (blood sausage), tocino (pancetta, or salted pork belly), and chorizo into bite-sized chunks, and serve with the bean stew.

Equipment and Supplies:

The Wusthof 8" chef’s knife I use:

I recently started using the Smooth Q-3 iPhone stabilizer from Zhiyun:

For the cheap Finch microphone I use from Pixel:

Kunz plating Spoon:

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