Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Base
Stew
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Base · About 8 min
- Cook 200 g chorizo, sliced, 200 g pork belly, diced, 150 g onion, chopped, 15 g garlic, crushed in a heavy pot 8 minutes until some fat renders.
Check: Look for this result: some fat renders.
Stew · About 50 min
- Add 1000 g cooked large white beans, 1000 ml water, 1 tsp smoked paprika, 2 bay leaves; simmer gently 50 minutes until pork is tender.
Check: Look for this result: pork is tender.
Finish · About 15 min
- Add 200 g cooked morcilla, sliced; simmer 10–15 minutes until hot through at 74°C / 165°F. Remove bay leaves.
Check: Look for this result: hot through at 74°C / 165°F.
Tips
- Use cooked beans here; dried beans need a separate soaking and cooking stage.
- Judge Fabada Asturiana by the texture and doneness signs in its steps. Your pan and heat affect how long Fabada Asturiana takes to cook.
Substitutions
- Omit morcilla and add more cooked beans for a milder version.
Storage
- Get perishable Fabada Asturiana into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Fabada Asturiana within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Fabada Asturiana to 74°C / 165°F, stirring or turning it for even heating. When Fabada Asturiana is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Fabada Asturiana includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Fabada Asturiana becomes softer in storage.
Make ahead
- Prepare the measured ingredients for Fabada Asturiana one day ahead. For Fabada Asturiana, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Fabada Asturiana on the day of serving.
FAQ
What matters most when making Fabada Asturiana?
Use cooked beans here; dried beans need a separate soaking and cooking stage.
What can I substitute in Fabada Asturiana?
Omit morcilla and add more cooked beans for a milder version.
Can I prepare Fabada Asturiana ahead?
Prepare the measured ingredients for Fabada Asturiana one day ahead. For Fabada Asturiana, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Fabada Asturiana on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
