Fabada (Asturian Bean Stew)

Preparation

Spanish recipe: Asturias Bean Stew. Photo by: Toya Legido/©ICEX.

Presentation

Serve the beans with the cooking stock in individual dishes, with the meat products on a platter at the center of the table, from which diners can serve themselves.

Nutritional Facts

Energy (kcal): 681
Energy (kJ): 2,850
Protein (g): 40.60
Fat (g): 33.69
Carbohydrates (g): 53.47
Thiamine (mg): 0.98
Iron (mg): 11.02
Fiber (g): 25.4

 

 Information provided by: The Spanish Nutrition Foundation (FEN)

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Time

Over 2 hours

  • 400 gr white haricot beans
  • 250 gr shoulder ham
  • 100 gr salted pork fat
  • 1/2 oinon
  • 2 chorizos
  • 2 black sausages
  • Saffron threads
  • Spanish olive oil
  • Salt
  • 14.109 oz white haricot beans
  • 8.818 oz shoulder ham
  • 3.527 oz salted pork fat
  • 1/2 oinon
  • 2 chorizos
  • 2 black sausages
  • Saffron threads
  • Spanish olive oil
  • Salt
  • 1.87 cup white haricot beans
  • 1.18 cup shoulder ham
  • 0.49 cup salted pork fat
  • 1/2 oinon
  • 2 chorizos
  • 2 black sausages
  • Saffron threads
  • Spanish olive oil
  • Salt
Wine match

Federico Oldenburg/©ICEX.

For geographical reasons, this dish is generally associated with cider but it can also be accompanied by a powerful red, such as the young fragrant wines being made at Montsant (Catalonia) with Garnacha and Syrah.