Fabada asturiana

Fabada asturiana, often simply known as fabada, is a rich Spanish bean stew, originally from and most commonly found in the autonomous community of Principality of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide. Canned fabada is sold in most supermarkets across the country.

Fabada Asturiana
Fabada Asturiana
Alternative namesFabada
TypeStew
CourseAppetiser or main course
Place of originSpain
Region or statePrincipality of Asturias
Serving temperatureHot
Main ingredientsWhite beans
VariationsOlla podrida, cassoulet

Fabada is a hot and heavy dish and for that reason is most commonly eaten during winter and at the largest meal of the day, lunch. It is usually served as a starter, but may also be the main course of the meal. It is typically served with Asturian cider or a red wine.

Ingredients

Fabada is made with fabes de la Granja (a kind of large white beans from Spain) soaked overnight before use, Lacón Gallego (shoulder of pork, dried ham product from Galicia, Spain with PGI status under European law) or Pancetta or bacon (tocino), morcilla (a kind of Blood sausage from Spain), chorizo, olive oil, sweet paprika, garlic and salt. [1][2]

Variations

The Spanish olla podrida and southern French cassoulet are both similar to fabada asturiana.

Images
  • A prepared fabada
  • Fabada prepared in a traditional clay cazuela
  • Fabada prepared with the traditional recipe
  • Accompanying meats with the fabada

See also

References
  1. http://www.spain.info/TourSpain/Gastronomia/Productos%20y%20Recetas/Recetas/C/0/Fabada.htm?Language=en%5B%5D
  2. "Archived copy". Archived from the original on 2008-11-10. Retrieved 2008-11-16.CS1 maint: archived copy as title (link)
  • References in Spanish Wikipedia
  • Aris, Pepita. Spanish: Over 150 Mouthwatering Step-By-Step Recipes. London: Anness Publishing Ltd, 2003. p 203.
  • Chandler, Jenny. The Food of Northern Spain. London: Pavilion Books, 2005. p 95.
  • Klöcker, Harald. Culinaria Spain. Cologne: Könemann Verlagsgesellschaft mbH, 1998. p 208.
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