Where it comes from
Fabada Asturiana is a hearty bean stew from the Asturias region of Spain, celebrated for its rich, comforting flavors. It emerged in the 16th century as a peasant dish, utilizing local ingredients like large white beans and various cured meats. A surprising fact is that this dish is often prepared for festive occasions and family gatherings, showcasing the communal spirit of Asturian culture.
On the Palate
How it's made
4 steps · Show ↓45 min active · 480 min waiting
How it's made
4 steps · Show ↓- 15 min
Rinse the white beans under cold running water until the water runs clear. Soak them in a large bowl filled with enough water to cover the beans by at least 2 inches for 8-12 hours or overnight.
- 210 min
In a large pot, heat a generous drizzle of olive oil over medium heat. Add the chopped onion and garlic, stirring frequently, until the onion turns translucent and the garlic is fragrant.
- 390 min
Add the soaked beans to the pot along with a pinch of saffron and enough water to cover the beans by an inch. Bring to a gentle simmer, and cook slowly, allowing the flavors to meld.
Watch outKeep the heat low to prevent the beans from splitting and becoming mushy.
- 430 min
Season the stew with black pepper and continue to simmer until the beans are tender and the liquid has thickened slightly.
Watch outStir occasionally to prevent sticking, and add more water if the stew becomes too thick.
