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Authentic Bean Stew with Deep Asturian Character
Traditional Asturian bean stew combining Faba Asturiana beans with smoked morcilla, chorizo and cured pork belly.
Slow-cooked vegetables, olive oil and meat stock create a full-bodied sauce with balanced smoky notes and authentic regional flavour.
Asturian faba beans (60%), meat stock (water, beef, vegetables), smoked Asturian morcilla (5%) (onion, fat, pork belly, lean pork, blood, paprika, salt, parsley and casing), smoked Asturian chorizo (5%) (lean pork, pork belly, paprika, salt, garlic and casing), cured pork belly (4%) (pork belly, salt and paprika), olive oil, onion, Sherry wine, garlic, salt, spices and antioxidants (ascorbic acid and E-385).
Contains SULPHITES.
Fabada is one of the defining dishes of Asturian gastronomy, built around large white beans and the region’s smoked sausages.
This version combines Faba Asturiana beans with morcilla, chorizo and cured pork belly in a rich but carefully balanced sauce.
The beans account for the main part of the recipe and retain their natural shape throughout the cooking process.
Their fine skin is barely noticeable, while the interior develops a creamy texture that absorbs the flavours of the stock.
Smoked morcilla and chorizo contribute paprika, garlic and characteristic smoky notes.
Cured pork belly adds savoury depth and richness, creating the traditional meat combination known in Asturias as compango.
The sauce begins with gently cooked vegetables, olive oil, meat stock, onion and garlic.
Sherry wine and selected spices provide aromatic complexity without overpowering the beans or smoked meats.
Warm slowly and serve in a deep bowl with rustic bread and a simple green salad.
For a tapas presentation, offer a smaller portion in an earthenware dish, keeping pieces of chorizo, morcilla and pork clearly visible.