The Spaniards love their Fabada! Fabada Asturiana is a popular Spanish dish you’ll find everywhere in the country, from small local convenience stores to upscale dining establishments.
However, foreigners unfamiliar with Spanish culture might not understand the importance of Fabada Asturiana as it seems to be a simple bean dish.
Fabada Asturiana is a Spanish bean stew specialty consisting of sausages, white beans, and lard. It originated in Asturias, the northern region of Spain, but has grown to become one of the country’s most famous bean dish recipes today. Records suggest that it popularized during the 19th century.
So how did a mere Spanish bean stew dish become so widespread? Keep reading to find out.
This article will discuss what Fabada Asturiana is, where the delicacy originated, and why the entire Spain loves this bean stew recipe.
What Is Fabada Asturiana?
Fabada Asturiana
If you’ve ever been to Spain, or are at least interested in the country, you’ve likely heard of fabada asturiana at least once.
It’s a traditional Spanish stew served in many households and commercial establishments—the dish’s popularity peaks during the cold winter months.
Unfortunately, the name Fabada Asturiana itself isn’t very appealing to travelers. It translates to Asturian bean stew, so unfamiliar foreigners might not even give it a chance.
After all, most people want to have something a bit more special than beans if they’re traveling across Europe.
It’s a grave yet common misconception. Bear in mind that Fabada Asturiana is famous for its versatility, so it’s suitable for a wide range of individuals. Spaniards of different statuses enjoy the dish.
Those looking to save on cash can easily prepare a big bowl of fabada with just a few bucks.
Meanwhile, those who want to recreate a high-end, classic Spanish dinner can do so with a creamy, savory bowl of fabada packed with expensive meat cuts, herbs, and spices.
For that extra kick, one can have some red wine on the side.
The History of Fabada Asturiana
Fabada Spanish Stew
As the literal translation suggests, Fabada Asturiana is a bean stew recipe that originated from Asturias, an autonomous region of Spain.
The earliest recorded historical evidence of the dish dates back to 1884. Although, the original versions of Fabada Asturiana were a bit different from how we serve it today.
It had a very humble beginning. Fabada Asturiana was initially a filling, inexpensive staple for impoverished natives.
People only saw the bean dish in a new light as it gained popularity and different local variants sprouted.
Although, there are historians who claim that Fabada Asturiana may have already existed centuries before.
Records show that white beans, the main ingredient in Fabada, were already part of the average Spaniard’s and Asturian’s diets during Spain’s unification in the early 16th century.
There’s even evidence suggesting natives have been cultivating beans and legumes for human consumption as far back as 7000 B.C.
But sadly, no solid case proves that natives before the 19th century have been preparing beans in a manner similar to present-day Fabada Asturiana back then.
How To Make Fabada Asturiana 100vw, 1200px” data-lazy-src=”https://blog.amigofoods.com/wp-content/uploads/2020/12/making-fabada-asturiana.jpg” />Making Fabada Asturiana</p>
<p>Here’s a simple, easy way to make authentic-tasting fabada asturiana straight from your kitchen:</p>
<h3><strong>Ingredients</strong></h3>
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2 Large chorizos, punctured
Instructions
- Place the white beans in a colander, rinse under cold water, take out any rotten or deformed beans, transfer to a clean bowl, then submerge in water. Let the beans soak for at least 10 to 12 hours.
- Afterward, submerge the ham bone and side bacon in a pot of water. Let soak for around 10 to 12 hours. The resulting juices will serve as your broth stock.
- Once the stock and beans are ready, take the individual bowls out and set them on a nearby counter.
- Get a large, wide pan, then pour in the beans and a fair amount of the broth your ham bones and bacon soaked in the night before.
- Place over high heat, then stir and cook until the water starts boiling.
- Next, throw in the soaked bacon, ham bones, sausages, and chorizos. Try not to expose the sausage links and chorizos to the mixture’s hottest part as they might break. Keep them near the surface.
- Cook for around 10 to 15 minutes to allow some of the fat to foam up and rise. Scoop out all that you see.
- Next, season lightly with salt and add a pinch of saffron. I say “lightly” because bacon and ham already have enough sodium to make the dish taste rich and savory.
- Reduce the fire to medium heat, then leave to boil for two more hours. Stir every few minutes and add cold water at the 60-minute and 75-minute marks.
- Afterward, check to see if the fabada asturiana is ready. A good indicator is to test how chunky and tender the beans are. If they’re still too firm, cook the stew for another 20 to 30 minutes.
- Finally, take out the sausages, chorizos, and bacon, slice them into multiple bite-sized pieces.
For a visual demonstration of how to cook fabada asturiana, check out this video by Foods & Wines From Spain:
Fabada Asturiana Variations
Spanish Fabada Asturiana
There are various ways to spice up this classic Spanish bean recipe. You can try adding different ingredients like:
Pre-Made Stock
Homemade stock tastes great, but the extraction process is quite time-consuming. You’ll need at least 12 hours just to soak the pork bone in water and extract its juices.
If you’re looking for a quicker alternative, opt for store-bought stock. You can either use:
- Liquid Broth. Pre-made liquid broth is available in most grocery and department stores. Apart from preparing soup dishes, you can use store-bought liquid broth in place of oil when frying various veggies and meat cuts.
- Bouillon Cubes. Broth or bouillon cubes are the dehydrated versions of soup stock. Just drop the cubes in the soup pot while you’re cooking. Note that each piece is jam-packed with flavor, so stick to one cube if you’re cooking a small batch.
Also, don’t limit yourself to pork stock. Feel free to experiment with beef or chicken stock and see how these options go with your Fabada Asturiana recipe.
Pork Shoulder and Belly Cuts
Beans are the main ingredient of Fabada Asturiana, but that doesn’t mean you can take your meat options for granted. The quality of the meat you choose plays a heavy role in the overall flavor of your bean stew.
If you want to enrich your bean stew dish’s flavor, try adding other meat options such as pork shoulder and belly cuts.
They have creamy, savory umami that blends well with the smoky, spicy taste of your chorizo and sausage slices.
For maximum flavor, make sure to soak them in your stock as well.
Garlic Cloves
Add an extra burst of flavor to your fabada asturiana with garlic. The spicy, earthy taste of fried garlic cloves blends well with salty, savory meat cuts and stock.
You can also try using other spices and herbs in the same flavor category, such as chili peppers, parsley, paprika, and oregano.
Native Spaniards love spices, so adding extra flavors won’t affect the dish’s authenticity.
Final Fabada Asturiana Thoughts
Bowl of Fabada
Overall, Fabada Asturiana is a delicious bean stew recipe loved all across the country for its ease and simplicity.
For a truly authentic dining experience, I suggest pairing this bean dish with some Austurian red wine. You can have them over lunch or dinner.
And don’t be stingy with the meat! Old Fabada Asturiana recipes didn’t use too much of it, but that was only because impoverished natives originally made the dish.
However, since you’re eating for taste and not practicality, you’re free to bombard your spanish bean stew with as many chorizo and sausage slices as you want.
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Source: https://blog.amigofoods.com/
