|Course||Appetiser or main course|
|Place of origin||Spain|
|Region or state||Principality of Asturias|
|Main ingredients||White beans|
|Variations||Olla podrida, cassoulet|
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 Asturian cider or a red wine.
Fabada is made with fabes de la Granja (a kind of large white beans from Spain) soaked overnight before use, Lacón Gallego (shoulder of pork, dried ham product from Galicia, Spain with PGI status under European law) or Pancetta or bacon (tocino), morcilla (a kind of Blood sausage from Spain), chorizo, olive oil, sweet paprika, garlic and salt. 
- http://www.spain.info/TourSpain/Gastronomia/Productos%20y%20Recetas/Recetas/C/0/Fabada.htm?Language=en[permanent dead link]
- "Archived copy". Archived from the original on 2008-11-10. Retrieved 2008-11-16.CS1 maint: archived copy as title (link)
- 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.