Fabada Asturiana

Authentic Fabada Asturiana requires large, white fava beans known as fabes de la Granja. These specific beans are highly prized for their smooth, buttery texture and their ability to absorb the rich flavors of the stew without falling apart.

The stew features a heavy mix of cured pork meats, specifically compango, which includes chorizo, morcilla, and lacón. These meats are simmered slowly with the beans to create a rich, hearty broth.

As the name suggests, the dish originated in the Asturias region of northern Spain. It was traditionally a rural, peasant dish designed to provide heavy sustenance during the cold winter months, but is now considered a delicacy across Spain.

It is typically served hot as a main dish, often in a clay bowl, and is usually accompanied by crusty bread and Asturian cider. In many traditional Spanish households, it is customary to serve the meats on a separate plate from the beans.