🛒 Ingredients
- 500g of La Granja beans (soaked overnight)
- 200g of Asturian chorizo
- 200g of Asturian blood sausage
- 200g of cured pork shoulder
- 1 onion
- Saffron, salt, olive oil
👨🍳 Step-by-step instructions
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Soak the beans for 12 hours. Drain and cover with fresh cold water.
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Add the meats, whole onion, and olive oil. Bring to a boil over high heat.
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When it starts boiling, skim well and reduce to very low heat.
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Cook for 2 hours. Shock 2-3 times with cold water to break the boil.
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Add saffron dissolved in warm water. Season with salt at the end.
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Let it rest for 30 minutes before serving.
💡 Chef's tip
Never stir the bean stew with a spoon, move the pot instead. If the beans break apart, it's overcooked. The resting time is as important as the cooking time.
📝 Our take
Fabada is one of the most demanding dishes in the Spanish repertoire — not for technique but for time and quality of ingredients. La Granja beans and good cured meats do 80% of the work. The classic trick of "shocking" the broth with cold water to stop boiling is real and makes a genuine difference to the final texture.
🍷 Wine & food pairing
Natural Asturian cider from the bottle, poured from a height if possible. Alternatively, a full-bodied Ribera del Duero red wine.
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