Fabada Asturiana

Fabada Asturiana

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  • 4 - 6
  • 15 minutes
  • 1½ hours


  • 400 g uncooked smoked ham
  • 1 large black pudding sausage
  • 1 large uncooked chorizo sausage
  • Water
  • 3 x 400 g cannellini beans
  • 1 t saffron
  • 1 t smoked paprika
  • 100 g butter
  • Sea salt and freshly ground black pepper
  • 2 T parsley, chopped, for sprinkling
  • Fresh bread, to serve

Cooking Instructions

Place the ham, black pudding and chorizo in a large pan. Cover with water and bring to a boil. Reduce the heat and simmer for 1 hour.

Add the beans, saffron and paprika. Stir well, cover and cook for a further 20 to 25 minutes.

Remove the ham, black pudding sausage and chorizo. Allow to cool slightly, then slice into thick chunks.

Add the butter and season to taste.

Pour the stew into bowls then add the slices of ham, black pudding sausage and chorizo. Sprinkle with fresh parsley and serve with the bread.

Cook’s note: Fabada is a hot and heavy  Spanish dish most commonly eaten during winter and is 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 red wine.

Monche Muller Recipe by: Monche Muller
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Monché Muller is the Executive Chef of the international Oddo Vins et Domaines wine label. She previously worked at Cucina Labia and De Kloof Eatery, as well as TASTE magazine. She is the author of Harvest Table.

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