Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?



Fabada Asturiana      HT   MC  Spanish 145mins plus soaking


From the Asturias Region in North Spain


Serves 4    Hot   Pork  Bacon  Pulses  Stew Main Course   Dairy Free  Eggless  Spain  Europe



550g/1¼ lb Dried White Beans, pre-soaked overnight

2 Onions,  chopped

4 Garlic Cloves, crushed

125g/5oz Bacon, chopped

125g/5oz Jamón Serrano (ham), chopped

2 tbsp Olive Oil

3 tbsp Tomato Paste

1 tbsp Paprika

1 Bay Leaf

Salt and Pepper

A pinch of Saffron

275g/10oz Chorizo Sausage

275g/10oz Morcillas (Spanish blood sausage) 





1.  Drain the beans and rinse well. Place in a large saucepan, cover with cold water and bring this to a boil. Remove from heat, and drain again. Set aside.


2. Heat the olive oil in a large saucepan or flameproof casserole and the  onions and garlic and sauté until the onions are transparent. 


3. Stir in the tomato paste and paprika then add the drained beans, bacon, ham, and bay leaf. Season with pepper then add 1L/40fl.oz. water. Bring to a boil, reduce heat to low, cover, and simmer for  1½ hours. Periodically skim any "scum" from the surface. 


4. After the cooking time, add the saffron,  chorizos and morcillas and adjust the seasoning, adding salt and more pepper if required. Continue to cook for a further 30 minutes adding a little more water if necessary.  Serve hot.



More Pork/Bacon Recipes  |  General Pork Prep & Cooking Times   |  Pork Cuts


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.



Click here to ask a culinary question

More information about this recipe

 Follow us  


Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

 Sign up for Free Bi-Monthly Newsletter

For lots of great kitchen equipment

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©