Spanish Fabada Recipe

Spanish Fabada

A truly one pot wonder and easy recipe from the Northern Spanish region of Asturias.

  • Butter beans, soaked overnight
  • 1 chorizo
  • 1 blood pudding
  • 1 piece of salted pork belly, soaked overnight
  1. Put beans in the pot and add enough water to cover them by two fingers. Boil for one and a half hour and keep a relaxed eye on the beans to add some cold water if they need more to be covered (not by two fingers now, but just covered).
  2. Prick the chorizo and blood pudding and add to the pot along with the salted pork. Cook until beans are tender.
  3. Add salt to taste and save for tomorrow. It will improve.


  • Blood pudding must contain onions to achieve the authentic Asturian flavor.
  • Use Spanish chorizo or Portuguese chouriço.
  • Eat the next day. This should be mandatory.

It freezes well.

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