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Fabada Asturiana
3 hours 5 mins
6 people
Prep Time
5 mins
Cook Time
3 hours
Total Time
3 hours 5 mins
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Chef's Profile
Javier De La Hormaza
Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.
Twitter: @bascofinefoods
Instagram: @mrbasco
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Meet Javier
Hola! My name is Javier De La Hormaza, a Basque born, adopted Yorkshire man, trained chef but lifetime cook, lover of food without gels or froths, hospitality professional turned food importer. Hope you enjoy my blog!
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Fabada Asturiana or simply Fabada is a traditional bean stew from Asturias.
The dish is made from large butter beans called fabes and a selection of smoked Asturian meats like chorizo, morcilla and pancetta. Preparing an authentic fabada asturiana is easy, my recipe shows you how to prepare it and cook it in five easy steps. The secret to the best fabada asturiana is to ‘scare’ the fabes during cooking by pouring cold water. Thee cold water reduces the temperature of the liquid, slowing the hydration of the beans and stopping the starch from expanding inside the fabes and breaking the outer skin.