Destinations Magazine

Fabada (rich Stew of Beans and Pork)

By Jjgn @TravAroundSpain
Fabada (rich stew of beans and pork) is one of the ten most popular dishes in Spanish cooking, but in Asturias, where it comes from, it's nearly a religion. It's a strong meal, very suitable for winter time.
Fabada (rich stew of beans and pork)
Ingredients (serves 4)

- 1/2 kg of white beans.
- Pork meat: 2 pieces of red sausage, 2 pieces of black pudding, 300 g of salt pork, 450 g of "lacón" (shoulder of pork) and 450 g of bacon.
- 1/2 cup of extra virgin olive oil
- A tablespoon of paprika
- Mineral water
- A pinch of salt

Put the beans in cold water the day before.
Cut all the pork meat in thick pieces and place it in a pot and place the beans over them. Do not mix. Cover all with mineral water, add olive oil and paprika and bring to normal fire. Once it starts boiling, take the scum off and reduce heat to a minimum.
Keep it almost 2 hours on low heat. To stir, do not use the ladle; stiring can only be done by moving the pot gently to avoid breaking the beans.
After taking it way from fire, let it stand for 30 minutes to 1 hour.
Fabada (rich stew of beans and pork)
Fabada is so popular in all Spain that is traditionally sold in cans. Commercials by the company "Litoral" (now part of the Nestle group) are also very popular and funny. Check this one out:

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