Fabada asturiana

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Fabada Asturiana
Fabada Asturiana, typically served with crusty bread and Asturian cider
Fabada Asturiana, typically served with crusty bread and Asturian cider
Alternative names Fabada
Type Stew
Course Appetiser or main course
Place of origin Spain
Region or state Principality of Asturias
Serving temperature Hot
Main ingredients White beans
Variations Olla podrida, cassoulet
Cookbook: Fabada Asturiana  Media: Fabada Asturiana

Fabada asturiana, often simply known as fabada, is a rich Spanish bean stew, originally from and most commonly found in the autonomous community of Principality of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide. Canned fabada is sold in most supermarkets across the country.

Fabada is a hot and heavy dish and for that reason is most commonly eaten during winter and at the largest meal of the day, lunch. It is usually served as a starter, but may also be the main course of the meal. It is typically served with crusty bread, and with Asturian cider or a red wine.


Fabada is made with dried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (Lacón Gallego) or bacon (tocino), black pudding (morcilla), chorizo, and often saffron (azafrán).[1][2] Some recipes also call for longaniza.


The Spanish olla podrida and southern French cassoulet are both similar to fabada asturiana. Boston baked beans also have some similarities in that they use pieces of pork fat and white beans.


See also[edit]


  • References in Spanish Wikipedia
  • Aris, Pepita. Spanish: Over 150 Mouthwatering Step-By-Step Recipes. London: Anness Publishing Ltd, 2003. p 203.
  • Chandler, Jenny. The Food of Northern Spain. London: Pavilion Books, 2005. p 95.
  • Klöcker, Harald. Culinaria Spain. Cologne: Könemann Verlagsgesellschaft mbH, 1998. p 208.