Fabada Asturiana (Asturian White Bean Stew with Chorizo and Morcilla)

In Asturias, fabada is the kind of white bean stew associated with slow cooking, generous pork and a broth rich with smoked paprika. Large dried beans are simmered gently with chorizo, morcilla and pork belly until they become creamy without falling apart, while the cured meats season the cooking liquid from within. The result is deeply savoury, smoky and substantial, with tender beans, slices of sausage and a glossy, full-bodied broth. It is best suited to unhurried cooking and makes a satisfying dinner on its own, especially after a short rest so the flavours settle and the stew thickens slightly.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style Asturian Spanish comfort food
Flavor profile Smoky • Savoury • Rich
Techniques Soaking • Slow simmering
Key equipment Large pot
Cooking style Slow-cooked • Make-ahead friendly • Freezer-friendly
Time commitment Slow-cooked

Why this recipe works

  • Gentle traditional cooking: A long, low simmer lets the beans soften gradually while keeping them mostly whole.
  • Deep savoury flavour: Chorizo, morcilla, pork belly, bay and smoked paprika season the broth as the stew cooks.
  • Naturally creamy broth: The beans release starch into the cooking liquid, thickening the stew without cream or flour.

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Authenticity notes

  • Asturian style: Fabada is closely associated with Asturias in northern Spain and is built around white beans and rich pork sausages.
  • Use Spanish sausages where possible: Spanish chorizo brings paprika-led smokiness, while morcilla adds dark, savoury richness.
  • Served as a main dish: This is a substantial stew, usually served simply and generously rather than as a light starter.

Timing notes

  • Soak the beans overnight: The 12-hour soak helps the dried beans cook more evenly and reduces the risk of tough centres.
  • Low active effort: Most of the time is passive simmering; the active preparation is mainly rinsing, assembling and slicing the meats.
  • Let it settle before serving: A short rest off the heat allows the broth to thicken slightly and the flavours to come together.

Texture tips

  • For a creamier stew: Mash a small ladleful of beans against the side of the pot and stir them back into the broth.
  • Keep the simmer low: A vigorous boil can break the beans and make the broth cloudy rather than gently thickened.
  • Adjust the broth gently: If the liquid looks thin, simmer uncovered briefly after the beans are tender rather than turning up the heat sharply.

Make-ahead tips

  • Excellent the next day: The stew thickens and the smoky pork flavours deepen after a night in the fridge.
  • Reheat gently: Warm over low heat, adding a little water if needed, until piping hot throughout.
  • Freezes well: Cool completely before freezing in sealed containers; thaw before reheating gently.

Equipment you'll need

Colander Large pot Wooden spoon
Ingredients
Instructions
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  1. Pick over the beans, then rinse well in a colander. Put them in a large pot, cover generously with cold water, and leave to soak for 12 hours at room temperature.
  2. Drain and rinse the beans, then return them to the pot and cover with fresh cold water by about 4 cm. Add the chorizo, morcilla, pork belly, onion, garlic, bay leaves, and olive oil.
  3. Bring to a gentle simmer over medium heat, skimming any foam from the surface. Reduce to low and cook at the barest simmer for 2 to 2.5 hours, topping up with a little cold water if the beans start to peek above the liquid. Stir occasionally and keep the heat low so the beans stay whole and turn creamy.
  4. When the beans are tender and the broth looks slightly thickened, lift out the chorizo, morcilla, and pork belly. Slice them into bite-sized pieces, then return them to the pot.
  5. Stir in the smoked paprika and fine sea salt, then simmer gently for 10 minutes to bring everything together. Rest off the heat for 10 minutes before serving so the stew settles and thickens slightly.

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Recipe notes

Tips

  • Keep the stew at a very gentle simmer; a hard boil can split the beans and make the broth cloudy.
  • If the broth is thinner than you like, mash a ladleful of beans against the side of the pot and stir back in, then simmer for a few minutes.
  • If you are serving anyone who is pregnant, elderly, or immunocompromised, make sure the stew is simmered until the sausages are piping hot all the way through.

Substitutions

  • Replace Spanish chorizo with andouille sausage for a similar smoky, paprika-led flavour.
  • Replace Spanish morcilla with black pudding for a close texture and richness.
  • Replace pork belly with pork spare ribs for a meatier, less fatty stew.

Storage

  • Refrigerate up to 3 days
  • Cool completely, then refrigerate in a sealed container. Reheat gently in a saucepan over low heat, adding a splash of water if needed, until piping hot; the stew will thicken as it stands.

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Recipe overview

  • Servings: 4 servings
  • Total time: 4h (25min active)
  • Difficulty: Medium
  • Cuisine: Spanish
One pot Freezer friendly
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Equipment you'll need

Colander Large pot Wooden spoon

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Dried white beans

10 oz ≈ 283 g
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Extra virgin olive oil

1 cup ≈ 240 ml
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Fine sea salt

1 cup ≈ 268.8 g
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