Fabada asturiana

Fabada Asturiana

Fabada Asturiana, typically served with crusty bread and Asturian cider
Origin
Alternative name(s)	Fabada
Place of origin	Spain
Region or state	Principality of Asturias
Details
Course served	Appetiser or main course
Type	Stew
Serving temperature	Hot
Main ingredient(s)	White beans
Variations	Olla podrida, cassoulet

Fabada asturiana, often simply known as fabada, is a rich Spanish bean stew, originally from and most commonly found in the autonomous community of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide. Canned fabada is sold in most supermarkets across the country.

Fabada is a hot and heavy dish and for that reason is most commonly eaten during winter and at the largest meal of the day, lunch. It is usually served as a starter, but may also be the main course of the meal. It is typically served with crusty bread, and with Asturian cider or a red wine.

Ingredients

Fabada is made with dried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (Lacón Gallego) or bacon (tocino), black pudding (morcilla), chorizo, and often saffron (azafrán). Some recipes also call for longaniza.

Variations

The Spanish olla podrida and southern French cassoulet are both similar to fabada asturiana. Boston baked beans also have some similarities in that they use pieces of pork fat and white beans.

Images

• 

  A prepared fabada

• 

  Fabada prepared in a traditional clay cazuela

See also

• Baked beans
• Cassoulet
• Common bean (Phaseolus vulgaris)
• Feijoada
• List of pork dishes
• List of stews
• Olla podrida
• Pork and beans
• Fabes con almejas (cookbook entry)

References

• References in Spanish Wikipedia
• Aris, Pepita. Spanish: Over 150 Mouthwatering Step-By-Step Recipes. London: Anness Publishing Ltd, 2003. p 203.
• Chandler, Jenny. The Food of Northern Spain. London: Pavilion Books, 2005. p 95.
• Klöcker, Harald. Culinaria Spain. Cologne: Könemann Verlagsgesellschaft mbH, 1998. p 208.