Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Base
Stew
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Base · About 8 min
- Cook 200 g chorizo, sliced, 200 g pork belly, diced, 150 g onion, chopped, 15 g garlic, crushed in a heavy pot 8 minutes until some fat renders.
Check: Look for this result: some fat renders.
Stew · About 50 min
- Add 1000 g cooked large white beans, 1000 ml water, 1 tsp smoked paprika, 2 bay leaves; simmer gently 50 minutes until pork is tender.
Check: Look for this result: pork is tender.
Finish · About 15 min
- Add 200 g cooked morcilla, sliced; simmer 10–15 minutes until hot through at 74°C / 165°F. Remove bay leaves.
Check: Look for this result: hot through at 74°C / 165°F.
Tips
- Use cooked beans here; dried beans need a separate soaking and cooking stage.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Omit morcilla and add more cooked beans for a milder version.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Fabada Asturiana one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Fabada Asturiana?
Use cooked beans here; dried beans need a separate soaking and cooking stage.
What can I substitute in Fabada Asturiana?
Omit morcilla and add more cooked beans for a milder version.
Can I prepare Fabada Asturiana ahead?
Prepare the measured ingredients for Fabada Asturiana one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
