Authentic Asturian Fabada

• 600g Asturian beans (soaked 12h)
• 200g salted ham hock
• 2 Asturian chorizos
• 2 Asturian blood sausages
• 100g Iberian bacon
• 1 tbsp sweet paprika
• Salt
• Water

👨‍🍳 Step-by-step instructions

1. 1

   The night before, soak the beans in cold water for 12 hours.

2. 2

   In a large pot, place the drained beans with the ham, chorizo, blood sausage, and bacon.

3. 3

   Cover with cold water and bring to a gentle boil. Do not use hot water.

4. 4

   Once boiling, skim off the foam. Add toasted saffron and a pinch of paprika.

5. 5

   Reduce heat and simmer very slowly for 2–3 hours. About halfway through cooking, 'frighten' the beans by adding a splash of cold water.

6. 6

   Check that the beans are tender but still whole. Adjust seasoning with salt.

7. 7

   Let rest off the heat for 10 minutes before serving. The broth should be creamy.

💡 Chef's tip

Quality fabes are what make the difference: look for IGP fabes from Asturias province. Cook at the lowest possible heat — barely simmering — and add small amounts of cold water if needed. Never hot water, which toughens the skins.

📝 Our take

Asturian fabada is a dish that tolerates no shortcuts. Fabes de la granja — those large, white, buttery beans — need overnight soaking and at least two hours of slow cooking. The compango (chorizo, black pudding and cured ham) cooks together but is served separately, because each component has its own moment on the plate. Substantial, honest and without embellishment.

🍷 Wine & food pairing

Natural Asturian cider, without question. The acidity and carbonation cut through the compango fat better than any wine. A young red from Cangas del Narcea is also a traditional option.