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Fabada Asturiana

Fabada Asturiana is a heartwarming, traditional stew originating from the Asturias region in Spain, known for its rich and robust flavors that capture the essence of Spanish cuisine. This dish is a tribute to the simplicity and depth of Spanish culinary traditions, spotlighting key ingredients like lima beans, pork loin ribs, and chorizo sausage. These ingredients, slowly simmered together, meld into a comforting and flavorful concoction, with the beans providing a creamy texture that contrasts beautifully against the savory richness of the pork and the spicy undertones of the chorizo. My endeavor to replicate Fabada Asturiana at home, after experiencing its soulful taste during my travels through Spain, led to a journey of culinary discovery and experimentation. Ultimately, I succeeded in crafting a version of the stew that not only paid homage to its traditional roots but also brought the warmth and spirit of Asturian cuisine into my kitchen. Now, eager to share this culinary gem, I offer my successful recipe to all, inviting cooks everywhere to explore the hearty and fulfilling flavors of Fabada Asturiana, a dish that truly embodies the communal and joyous spirit of Spanish dining.
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Prep Time 20 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours
Course Main Course
Cuisine Spanish
Servings 6
Calories 1235 kcal

Equipment

  • 1 big saucepan

Ingredients
  

  • 1 tablespoon Spanish paprika
  • Salt to taste
  • 1 bay leaf
  • 6 to 7 ounces chorizo sausage
  • 1- pound dry lima beans
  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic
  • 1 yellow onion
  • 1-1/2 pounds pork loin ribs

Instructions
 

  • Fill a big saucepan or dish halfway with cold water and add the beans.
  • Set the burner to high and wait for the water is boiling.
  • Turn off the heat after 1 minute of boiling.
  • Heat olive oil in the base of a big saucepan over medium heat.
  • Add the remaining onions, cloves, and pork when the pan is heated.
  • Remove the beans from the water and drain them.
  • Combine the beans, sautéed onions, and meat in a big saucepan.
  • Cover with water. Add the lemon zest, chorizo slices, and paprika from Spain.
  • Return the pan to the burner and set the heat to high.
  • Reduce the heat to medium after the water has reached a boil.
  • Boiling water should be kept at a low temperature.
Keyword chorizo sausages, lima beans, pork loin ribs