Fabada Asturiana - Spanish pork and bean stew

bowl of fabada asturiana with chunk of bread and pot behind

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4.56 from 9 votes

Fabada Asturiana - Spanish pork and bean stew

This pork and bean stew is an easy, hands-off cook and the result is so comforting and tasty.

Prep Time5

Cook Time2

Total Time2 5

Course: Lunch, Main Course

Cuisine: Spanish

Servings: approx

Calories: 680kcal

Author: Caroline's Cooking

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Ingredients

10 ½ oz dried white beans eg navy beans
13 oz ham hock approx
4 ¾ oz Spanish chorizo approx ½ a link
3 ½ oz slab bacon (ie not cut into slices, or use thick cut)
4 cups water
1 bay leaf (optional)

US Customary - Metric

Instructions

Night before cooking

Leave the beans to soak in water overnight.

Day of cooking

Drain the beans from the water they were soaked in and put in a large pot/Dutch oven. Add the ham hock, chorizo and bacon and pour over the water. Add bay leaf, if using.
Cover and bring to a boil, reduce heat to a simmer and remove any foam from the top. Leave to simmer for 1 ½ - 2 hours, stirring occasionally to ensure it isn't sticking to the bottom. Check to make sure the beans are tender before you stop cooking.
After cooking, remove from heat and take out the pieces of meat. Remove any bones, skin and fat and dice the bacon and ham. Slice the chorizo.
Skim any excess fat from the pot with the beans and add back the chopped meat. Mix the meat through the beans and serve.

Video

Notes

Not all beans cook at the same rate and some have softer shells, so make sure to check after around an hour of simmering to see how the beans are doing. While 2 hours will let the flavors mingle more and the ham hock become properly tender, if the beans are falling apart you may want to reduce the cooking time.

A traditional fabada also typically includes morcilla, Spanish blood sausage. If you are able to source one and would like to add, feel free to add a small morcilla to this as well - I'd suggest only for the last 30 min of cooking as it will likely break down more quickly than other ingredients. Slice thickly when you slice chorizo etc and add the slices into the end stew.

Nutrition