Cooking Lucid
Fabada Asturiana
Hearty Asturian white bean stew with chorizo, morcilla, and lacón. Spain's ultimate winter comfort food — rich, smoky, and deeply satisfying.
Prep 15 min
Cook 2h
Total 2h 15m
Serves 8
Dinner·Spanish·Medium
Ingredients
Step 1 — Stew
- 1 lb dried fabes or cannellini beans (soaked overnight)
- 8 cups water
- 1 lb lacón or smoked ham hock
- 1 Spanish chorizo
- 1 morcilla (blood sausage)
- 1 onion
- 4 garlic cloves
- 2 bay leaves
- Saffron (pinch)
- Salt
Instructions
- 1
Simmer beans
Combine soaked beans, water, onion, garlic, and bay leaves. Simmer 1 hour.
- 2
Add meats
Add ham hock, chorizo, and morcilla. Continue simmering 1–1½ hours until beans are creamy.
- 3
Serve
Add saffron and adjust salt. Serve in deep bowls with crusty bread and cider.
Nutrition per serving: 520 cal · 32g protein · 42g carbs · 26g fat · 12g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
