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Fabada
Asturiana, typically served with crusty bread and Asturian cider. |
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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. |
Fabada is a heavy dish and for that reason is most commonly eaten during the
largest meal of the day, lunch (normally as a starter before the 'main' course
of meat). It is usually served with crusty bread, and with Asturian cider or a
red wine.
Fabada is made with dried large white beans (fabes de la
Granja, soaked overnight before use), shoulder of pork (lacón) or bacon
(tocino),
black pudding (morcilla),
chorizo, and often saffron.
The Spanish olla podrida and southern French
cassoulet, are both similar to
Fabada Asturiana.
