Fabada Asturiana, typically served with crusty bread and Asturian cider |
|
| Origin | |
|---|---|
| Alternative name(s) | Fabada |
| Place of origin | Spain |
| Region or state | Principality of Asturias |
| Dish details | |
| Course served | Appetiser or main course |
| Serving temperature | Hot |
| Main ingredient(s) | 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 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 course, 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.
Contents |
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.