Asturian Fabada recipe step by step: how to make it perfect at home

What exactly is a Fabada Asturiana?

I always say that fabada is one of those dishes that explains a place better than any travel guide. If you close your eyes while eating it, you’re in Asturias: mountains, mist, stone houses and a cuisine that feels like a hug. Fabada Asturiana is a simple yet profound legume stew, where the true star is the faba asturiana, a buttery bean capable of absorbing all the aromas of the compango.

It is a humble dish born in rural homes and today part of Spanish gastronomic heritage. Its magic lies in balance: tender beans, a thick broth that binds on its own and a compango that adds character without overpowering. And above all: time. A fabada is never made in a rush; it is made with calm, care and gentle heat.

Essential ingredients (the authentic ones)

Over the years I’ve learned that the difference between a good fabada and an unforgettable one lies in the ingredients. There are no shortcuts—just like with the artisan products we choose at AnchoasDeluxe.

The ingredients of a traditional Fabada Asturiana are:

• Faba asturiana IGP: large, white and buttery.
• Asturian chorizo: spicy, smoky and reddish.
• Asturian morcilla: dark, intense and smoky.
• Cured pork belly or streaky bacon.
• Lacón (optional but very traditional).
• Mild olive oil, salt and a pinch of saffron.

I always recommend artisan ingredients: when the raw product is truly good, there’s no need to disguise anything.

Traditional Fabada Asturiana recipe (step by step)

After many pots, trials and conversations with Asturian cooks, this is the method that never fails:

1. Soaking the beans: the key step

Soak the beans for 12 to 24 hours. When they’re swollen and firm, they’re ready.

2. Preparing the compango

Place in the pot:

• Chorizos
• Morcillas
• Pork belly
• Lacón (optional)

Add the soaked beans and cover everything with cold water.

3. Slow cooking (the secret to fabada)

Heat the pot over medium-low heat. When it begins to boil, “scare them”: add a splash of cold water to lower the boil. Repeat 2 or 3 times to achieve a soft texture.

Cook for 2 to 3 hours over low heat. Do not stir with a spoon; move the pot gently in circles so the beans don’t break.

4. The final touch

Add salt at the end and a thread of saffron. Let it rest for at least an hour. It’s even better the next day.

How to serve fabada: accompaniments and ritual

Serving fabada is almost a ritual, and over time I’ve discovered details that make a difference:

• Temperature: very hot, but without boiling.
• Bread: essential—preferably artisan.
• Compango: serve chorizo, morcilla and pork belly separately.
• Portions: one plate per person is enough.
• Reheating: always over very low heat.

A simple table, freshly cut bread and a clay pot… and you already have a special day.

Recommended pairings

When customers ask what to drink with fabada, I always say the same: it needs companionship, not competition.

• Asturian natural cider: the perfect match.
• White wines: albarín, albariño or godello.
• Young red wine: light, not too powerful.
• Mild olive oil: a raw drop at the end if you like.
• Light starters: like anchovies from Santoña or natural razor clams.

Curiosities about Fabada Asturiana

• It is considered one of the 10 most iconic dishes in Spanish cuisine.
• There is a World Fabada Day celebrated every January.
• Faba asturiana has been cultivated for over 250 years.
• The IGP Faba Asturiana guarantees size, quality and creamy texture.
• In Asturias they say fabada “is alive” because its flavour completely changes the next day.
• Many chefs consider it one of the most difficult stews to perfect, despite its apparent simplicity.

Fabada Asturiana is tradition, time and honest product. A dish that embraces you, that tells stories and that, just like at AnchoasDeluxe, shows that when the raw ingredient is good, the result is extraordinary.