Fabada asturiana

Fabada Asturiana

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

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 (), black pudding (morcilla), chorizo, and often saffron (azafrán). 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.

A prepared fabada

Fabada prepared in a traditional clay cazuela