All About Fabada Asturiana, Northern Spain’s Morcilla, and Fabes

When you think of Spanish food, your mind might immediately jump to paella, tapas, or churros. But tucked away in the green hills of northern Spain, in the region of Asturias, lies a dish so hearty, so comforting, and so rich with tradition that it deserves its own spotlight, Fabada Asturiana. This dish, along with its essential ingredients—morcilla (a Spanish blood sausage) and fabes (a type of creamy white bean)—is a symbol of Asturian culture, history, and hospitality.

In this guide, we’ll walk through everything you need to know about Fabada Asturiana. We’ll explore its origins, its ingredients, how it’s prepared, and why it remains such a beloved dish. Think of this as your beginner’s handbook to understanding one of Spain’s most comforting meals.

---

What Exactly Is Fabada Asturiana?

At its heart, Fabada Asturiana is a slow-cooked bean stew. Imagine a pot simmering gently on a stove, filling the entire house with the smoky aroma of sausages, pork, and spices. That’s fabada—a dish meant to warm both body and soul.

The base is made with fabes de la Granja, a large, buttery white bean grown in Asturias. These beans are the star of the show because they turn silky and tender after long cooking, soaking up all the flavors around them.

The beans are cooked with a rich mix of pork products, usually including:

• Chorizo – a paprika-spiced sausage that adds smokiness and color.
• Morcilla Asturiana – a black sausage flavored with onions and spices, giving earthy depth.
• Panceta (pork belly) or sometimes cured ham for extra richness.

The result? A stew that is bold, hearty, and deeply satisfying—perfect for the cool, misty climate of northern Spain.

---

The Origins of Fabada Asturiana

Food always tells a story, and fabada is no exception. This dish is believed to have emerged sometime in the 16th or 17th century, after beans were introduced to Spain from the Americas. Asturias, with its fertile valleys and mild climate, turned out to be the perfect place for growing fabes.

Traditionally, fabada was not an everyday dish. Instead, it was saved for special occasions, family gatherings, and celebrations. It symbolized abundance, warmth, and hospitality. Even today, Asturians often prepare it when hosting guests—because nothing says “welcome” quite like a steaming bowl of fabada.

You could say Fabada Asturiana is to Asturias what chili is to Texas or cassoulet is to southern France: a dish rooted in local identity and pride.

---

Meet the Star Ingredient: Fabes

If fabada is the orchestra, then fabes de la Granja are the first violin—the centerpiece around which everything else plays.

These are large white beans, oval-shaped and known for their creamy, buttery texture. Unlike many beans that split or toughen up during long cooking, fabes become tender while still holding their shape. They almost melt in your mouth, making them ideal for stews.

Asturians take their beans seriously. In fact, “Fabes de la Granja” is a protected designation of origin (PDO) product, meaning only beans grown in certain parts of Asturias can carry this prestigious label. This ensures that the beans used in traditional fabada remain authentic and of the highest quality.

Without fabes, fabada simply wouldn’t be fabada. Using another type of bean might make a tasty stew, but it wouldn’t have the same silky texture or cultural authenticity.

---

Morcilla, The Unique Sausage of Northern Spain

Now let’s talk about another essential character in this flavorful story: morcilla.

Morcilla is Spain’s version of blood sausage, but before you turn away, hear me out. This isn’t just any sausage—it’s a delicacy that adds complexity and richness to fabada.

What makes Asturian Morcilla special?

• It’s made with pork blood, rice or onions, and spices.
• Unlike some other types of blood sausage, Asturian morcilla is smoky because it’s traditionally cured over wood fires.
• The flavor is earthy, intense, and slightly sweet, which balances beautifully with the mild beans.

In fabada, the morcilla slowly releases its flavors into the broth, making the stew darker, richer, and more satisfying. Think of it as the bass notes in a song—it grounds everything else and gives the dish depth.

---

Other Key Players in Fabada

Though fabes and morcilla take center stage, fabada wouldn’t be complete without its supporting cast:

• Chorizo: Paprika-packed sausage that adds spice and smokiness.
• Lacón: Cured pork shoulder, sometimes added for extra depth.
• Panceta (pork belly): Adds fat and richness, creating a luscious broth.

Together, these ingredients create a balance of textures and flavors: smoky, earthy, savory, and creamy all in one bowl.

---

How Fabada Asturiana Is Traditionally Made

If you’ve ever tasted fabada, you know it’s not a dish you whip up in 30 minutes. It’s slow food at its finest. Here’s a simple breakdown

1. Soaking the beans – The fabes are soaked overnight to soften them.
2. The simmer – The beans, chorizo, morcilla, panceta, and sometimes ham are placed in a pot with water. No sautéing or frying at the start—everything goes in together.
3. Slow cooking – The stew is simmered gently for several hours. The key is patience. As the beans soften, they absorb the smoky, meaty flavors.
4. Skimming – Foam or excess fat is skimmed off during cooking for a cleaner broth.
5. Resting – Many say fabada tastes even better if it rests for a few hours or overnight, letting the flavors deepen.

The final dish is thick, rich, and hearty—perfect with crusty bread and, in Asturias, often paired with a glass of local cider (sidra asturiana).

---

Fabada Beyond Asturias

While fabada is most authentic in Asturias, it has spread across Spain and beyond. Restaurants in Madrid, Barcelona, and even international cities often serve their version of the dish.

That said, Asturians will insist that nothing compares to the real thing made with Asturian fabes and morcilla. Eating fabada in Asturias itself, often in a rustic mountain village, feels like experiencing the dish in its true spirit.

---

A Dish for All Seasons

Although fabada is traditionally eaten in colder months, many Spaniards enjoy it year-round. It’s especially popular at Sunday family lunches—where people gather around the table, share stories, and pass the pot of fabada with pride.

In that way, fabada is more than food—it’s a connection. It’s about community, family, and tradition simmered together in one pot.

---

Why Fabada Is More Than Just a Stew

To outsiders, fabada may look like just a simple bean stew. But in Asturias, it’s a piece of cultural identity. It represents:

• History – tracing back to when beans first arrived in Europe.
• Pride – using local products like fabes and morcilla.
• Tradition – passed down through generations.

Think of fabada as a story written in flavor—a story that begins in the fields of Asturias, flows into family kitchens, and ends in a bowl that warms your soul.

---

Conclusion

Fabada Asturiana is more than a meal—it’s a memory in the making. With its silky fabes, smoky morcilla, and rich blend of pork, it captures the very essence of northern Spain. It tells the story of Asturias: a land of mountains, green valleys, and proud traditions.

So the next time you think of Spanish cuisine, don’t stop at tapas or paella. Remember fabada—the dish that proves the simplest ingredients, when treated with care and patience, can create something unforgettable.