Asturian Spanish
Fabada Asturiana: white-bean stew.
Fabada Asturiana
Rich Asturian bean stew with large white beans, chorizo, blood sausage, and smoked pork, slow-cooked to creamy richness
View page →Asturias is northern Spain at the Atlantic — green mountains, cider apples, wet weather, and a kitchen built for the cold. Fabada Asturiana is the king of bean stews — large white fabes beans simmered for hours with chorizo, morcilla blood sausage, lacón ham, and saffron until everything melts together. Cachopo is the comic-book dish: two huge veal escalopes sandwiching jamón and cheese, breaded and deep-fried into a thing the size of a dinner plate. Sidra (Asturian cider) is poured escanciada — from above the head, into a glass held below the waist — to aerate the still cider and bring it alive. Cabrales is the funky cave-aged blue cheese. The cuisine is mountain-hearty, bean-strong, and culturally distinct from the rest of Spain.
The Palate
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Large white fabes beans simmered slowly with chorizo, morcilla, lacón ham, saffron, and onion until each bean is creamy. The Asturian king of bean stews.
Why start here · Fabada is what you eat in a cold Asturian valley with a bottle of cider. The bean variety (fabes) and slow patience are what makes it Asturian, not just a bean stew.
Two large veal escalopes sandwiching jamón and cheese, breaded and deep-fried golden. The size of a dinner plate. Eaten with chips and salad.
Why start here · Cachopo is what Asturians make when they want to feed a mountain logger. Two diners share one cachopo and call it a meal.
The Pantry
See all 52 ingredients›
Vegetables
Grains & Staples
Sauces & Condiments
How They Cook
Techniques that define this cuisine
Kindred Kitchens
Cuisines built on the same signature ingredients
Other regions
Siblings within Spanish — each its own tradition.
